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!
- 1 Quart Fresh Blueberries
- 2 Prepared Pie Crusts
- 1 Jar Lemon Curd
- 1 Tablespoon Flour
- Turbinado Sugar
- Egg Wash
- 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.