Ten Minute Blueberry & Meyer Lemon Galettes

by DiPaola Momma (HNIC) on August 31, 2014

10 minute blueberry and meyer lemon galettes
When life hands you lemons, toss some blueberries at them and stuff ‘em in a pie crust! Make my Ten Minute Blueberry & Meyer Lemon Galettes. Then open a bottle of wine and serve these fancy little bites of tart, sweet, awesome to friends and family. They’ll be all impressed with your gourmet-fancy-french-y-ness and have zero clue that you pretty much phoned this one in.

The ingredients are easy to find, and even easier to work with!

 blueberry and meyer lemon galettes
Just a couple of simple steps (so easy the kiddos can help out with this one) and you’re done.

10 Minute Blueberry and Meyer Lemon Galettes

10 Minute Blueberry & Meyer Lemon Galettes
Serves 6
Easy and elegant, these free-form tarts are great for entertaining or just a week-night treat. With easy to find ingredients and just a little prep, you'll be impressing!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. 1 Quart Fresh Blueberries
  2. 2 Prepared Pie Crusts
  3. 1 Jar Lemon Curd
  4. 1 Tablespoon Flour
  5. Turbinado Sugar
  6. Egg Wash
  1. Preheat oven to 350 degrees (F). Use a large ramekin or salad plate to cut rounds out of the pie crust. Fold over and roll out remnants to get a yield of six rounds total. Toss blueberries in flour - set aside. Place rounds onto a parchment lined baking sheet. Spread one tablespoon of lemon curd in the center of each round. Top with blueberry mixture. With a pastry brush, brush egg wash on the edges of the rounds. Pull up the edges and pinch to close around the filling, leaving and opening at the top. Brush the dough with egg wash and sprinkle with turbinado sugar. Set aside. Slice Meyer Lemons thinly. Place on parchment lined baking sheet and top with remaining turbinado sugar. Place in the oven on the top rack. Place galettes on the bottom. Cook for 15 minutes. Remove lemon slices and move galettes up to the top rack. Cook and additional 5-10 minutes until golden brown and bubbly. Remove and allow to cool. Top with lemon slices before serving.
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Dear 16 Year Old Me: It Could Be Worse

by DiPaola Momma (HNIC) on August 26, 2014

She came down the stairs this morning, golden hair flowing around her shoulders, wearing an adorable lace dress – and her Chuck’s (naturally). Her makeup was perfect in a way that mine never is, or was. Today is her first day as a Sophomore. There is something wonderful about 10th grade. You’re not that awkward, lost, terrified Freshman. Neither are you a Senior, ruling the school whilst secretly scared to death of what happens next.

I want her to know what a great year she has waiting for her. I tried to tell her. She didn’t hear.

“Ugh, Mom! I’m as white as a ghost!! Do you see my legs?!!”

I felt her pain. I only ever burn, freckle and peel. I always wanted to be that “Golden Girl,” tan, glowing. I tired hard to get that golden sheen in my teens, to the point where I quite literally basted myself with baby oil and baked in the desert sun of the town I grew up in. If I only knew. 

Wrinkles are the easiest results to deal with in the aftermath of years of sun burns.

Even though another summer has passed, I know she still thinks that there is enough sun left to try for that tan. So this message I send from my sixteen year old self to her, and those who know that “pale” pales in comparison.

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1 Ingredient 5 Ways: Eggs – They’re What’s for Dinner (yes, dinner)

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