It might be too late for you to get this, but if you do, I’ll tell you an easy way to make something very similar. Just buy a pillsbury pie dough, the kind that are rolled up and come two in box, and just use one of those. You can use any kind of filling but this one looks so good that you should probably start with this one. It won’t be as good as a homemade corn/flour crust but you can make one in about 10 minutes and then bake it. We make apple ones all the time and have made blueberry ones also. Good luck if you try it and have a good one!
My fraternal grandmother (who was one of the worst cooks) taught me to make a similar sweet with ripe and well sugared gooseberries.. I have, consequently, made it with strawberry, grape, blackberry and boysenberries.
I have made this so many times now, I absolutely love the combination and the crunch the cornmeal gives…👌🏻. Blueberries about gone now though we had them here in Australia for many months so strawberries it is. Same recipe so how good is that. I got two huge punnets of real strawberries, the garden sort, tiny and slightly tart so it took me ages to prepare them but what the heck you only live once and I’m 70 so lots of leisure time. Didn’t have a lemon so used orange zest and a tablespoon of balsamic vinegar. Keeping my fingers crossed it’ll be ok… never had a failure yet 😂
You could also make them as individual tarts. Break up your one large all of crust and roll it out into several smaller circular sections putting the filling in the middle and once again folding up and over, brush with the egg wash drizzle with some sugar and bake.
I smashed that bookmark button so fast, your galette was spinning! My husband loves blueberries and I love galettes, so this one is definitely happening.
If you have a pizza stone, you can put that into the oven when you preheat, and then do the dough pleating step on a piece of parchment paper and then transfer it onto the stone, will make the bottom of the crust nice and browned and crispy
I've never used demerara sugar to decorate the top crust. I dampen my fingers and rub regular old granulated sugar between them, sprinkling that on top, so it gives the sugar some texture.
Thank you, chef John! Pls let me know, if you would call this "coincidence" or "fate": coming home from work today, I (for the 1st time) went to take a look at that blueberry farm here in our village (a little northwest of Hamburg, Germany), where you can harvest your own blueberries. 6,50€/kg. Not bad! And thought I should look for some recipes, this weekend. I think in the technical industries they call it JIT. 🤣
Have a try with coconut flour. You may need to use a quiche/tart dish. Press the dough into the bottom with your thumbs. The folding of the dough around the edges will require a delicate touch. I have used coconut flour for seafood quiche, and hamentaschen. The flavor is good but coconut is not as easy to work as wheat flour.
i like to use ice cold vodka for those last 2-3tbsp instead of water… all the benefits of the liquid for forming while keeping your crust extra light and flaky.
♥️Here begins the time of happiness Your videos really don't get tired of it It makes us start the day with a positive and happy energy We all appreciate your hard work and wish you happiness and fulfillment of your wishes 😍🥰🍓♥️😍♥️
I for one appreciate the improved crust to fruit ratio the gallette has over pie. I'm sure pastry nerds will be up in arms, but ppl who think the crust is the most important part of a pie are pretentious and don't know how to enjoy life, You could even say they have a crusty personality.....< That last 'dad joke' was my tribute to chef John's dry humour 😁
All I could think is that it's about to be fresh blackberry season and I need to do this with those. I am sure blueberries are divine... but fresh blackberries 🥰
This video is why I elect to pay the extra few dollars a month for this channel. Is there anyone who reaches an audience as efficiently and joyfully as Chef John?
That looks delicious. I will never make that crust. Because I have long since given up on trying to make any dough. It's almost always disastrous for me.
The trick is to keep everything cold. Cold water, cold butter, cold hands. If your butter melts before the pastry goes in the oven that's usually the problem. All that said, store bought frozen pastry can be excellent.
the last time i made a galette, i made rough puff pastry for the crust 🫣 it puffed and the filling was nice (leeks and bacon on a bed of homemade farmers cheese) but it was a bit of a disaster as the filling was a bit heavy for the crust i used, but my husband really liked it. defo going to try this crust soon, seems much easier!
The BEST life pro-tip is grabbing a few of those “Sugar In The Raw” packets from a coffee shop instead of buying a whole bag of turbinado sugar. Allegedly…
Thanks for the delicious recipe, as always. Have you explored using oat flour in these recipes for the glutarded among us? In some things it works better, a lot of flavor. It will, however, make a bit tougher result, my dutch baby was pretty rough and tumble.
My oven was either too hot or I didn't check soon enough. The crust was a little darker than it should have been. I made a mistake by putting sugar, lemon zest, lemon juice and corn starch together first. I ended up with clumps of yellow sugar which didn't mix well with the blueberries. Even with these two mistakes, the end result was still quite good. The blueberries really collapsed after the galette cooled. I'm not sure if that was supposed to happen. But again, the taste was quite good.
Remember if you're going to use cornmeal and add all those carbs into your diet Make sure that you find a local corn mill and get your cornmeal absolutely fresh. And that will make all the difference in anything you make with cornmeal especially cornmeal biscuits
The best food narration in history.
If you don’t have a pastry blender just freeze the butter and then use a grater with small holes handling butter in gloves so in didn’t get warm.
And keep an ice pack nearby to help keep your hands and gloves cold
I live in Maine and blueberries are in fields all around me ... can’t wait for them to be ready to pick and try this out! Thank you chef
You’re a lucky person.
I live here too, and I came to the comments to say DO NOT FORGET THE CINNAMON. Add like half a teaspoon.
@@supersayre oh defiantly takes it up a notch! And sea salt in the crust yummy!
One more Mainer here!
Huckleberries here in Montana! But I’m right there with you!
The only thing better than learning from one’s mistakes, is learning from someone else’s.
Thanks Chef John for showing us how to fix those little mistakes that always happen when cooking!
I've never made pastry and never will. I just watch to hear Chef John talk. It's ASMR.
It might be too late for you to get this, but if you do, I’ll tell you an easy way to make something very similar. Just buy a pillsbury pie dough, the kind that are rolled up and come two in box, and just use one of those. You can use any kind of filling but this one looks so good that you should probably start with this one. It won’t be as good as a homemade corn/flour crust but you can make one in about 10 minutes and then bake it. We make apple ones all the time and have made blueberry ones also. Good luck if you try it and have a good one!
My fraternal grandmother (who was one of the worst cooks) taught me to make a similar sweet with ripe and well sugared gooseberries.. I have, consequently, made it with strawberry, grape, blackberry and boysenberries.
Your Fraternal grandmother??? I’ve never heard of that. Was she a twin?
You are the Penn Jillette of your seasonal fruit galette.
I have made this so many times now, I absolutely love the combination and the crunch the cornmeal gives…👌🏻. Blueberries about gone now though we had them here in Australia for many months so strawberries it is. Same recipe so how good is that. I got two huge punnets of real strawberries, the garden sort, tiny and slightly tart so it took me ages to prepare them but what the heck you only live once and I’m 70 so lots of leisure time. Didn’t have a lemon so used orange zest and a tablespoon of balsamic vinegar. Keeping my fingers crossed it’ll be ok… never had a failure yet 😂
You could also make them as individual tarts. Break up your one large all of crust and roll it out into several smaller circular sections putting the filling in the middle and once again folding up and over, brush with the egg wash drizzle with some sugar and bake.
of course,there are always variations that is quite obvious.
Hi Chef John, I hope you’re having a good Friday!
8:44 very glad to hear I’m not the only one who “borrows” those raw sugar packets from the coffee shops.
I smashed that bookmark button so fast, your galette was spinning! My husband loves blueberries and I love galettes, so this one is definitely happening.
I am very lucky to live near an orchard that lets you pick blueberries and apples in their seasons. This will definitely be a new summer treat.
If you have a pizza stone, you can put that into the oven when you preheat, and then do the dough pleating step on a piece of parchment paper and then transfer it onto the stone, will make the bottom of the crust nice and browned and crispy
I've never used demerara sugar to decorate the top crust. I dampen my fingers and rub regular old granulated sugar between them, sprinkling that on top, so it gives the sugar some texture.
Demerara has great flavor, but I don’t always have it on hand. I appreciate you sharing this strategy!
Thank you, chef John! Pls let me know, if you would call this "coincidence" or "fate": coming home from work today, I (for the 1st time) went to take a look at that blueberry farm here in our village (a little northwest of Hamburg, Germany), where you can harvest your own blueberries. 6,50€/kg. Not bad!
And thought I should look for some recipes, this weekend.
I think in the technical industries they call it JIT. 🤣
I'd say it's Google lol. They are always watching and listening. Seriously though, I've had this type of coincidence several times over the years
That Fat Joe line had me rollin! 😂🤣
Please do a blueberry cornbread! Just had this combo for the first time recently and it blew me away.
This pastry looks delicious, and relatively easy to make! I need to try this soon. Thank you!
I live right near the blueberry capitol of the USA and can't wait to make this.
My husband made a GREAT blueberry cornbread last week.
This looks delicious. And I'm absolutely down for a recipe for that blueberry cornbread you mentioned as well! 😁
Just discovered this channel and your blog... have become such a fan! Love your recipes, your presentation style & your wonderfully humor. What a gem.
I’m drooling! I hope this turns out with gluten-free flour! Thanks I love how you explain the techniques. Easy to understand and doable.
I'd love to know if it's possible with gluten free flour too!
Have a try with coconut flour. You may need to use a quiche/tart dish. Press the dough into the bottom with your thumbs. The folding of the dough around the edges will require a delicate touch. I have used coconut flour for seafood quiche, and hamentaschen. The flavor is good but coconut is not as easy to work as wheat flour.
You can cut the butter into the flour mixture using two butter knives. Takes a while, but still works.
You can cut the butter into the flour with a decent food processor. Works lightning fast.
@@dmitriykagan3883 I have a mini one. But it would work if I did it in a few batches. Thanks.
thanks for showing us all the things that go wrong even for a chef like you !!
YES on the blueberry cornbread!!
Interesting... I never would have put in corn meal.
I'll try this.
i like to use ice cold vodka for those last 2-3tbsp instead of water… all the benefits of the liquid for forming while keeping your crust extra light and flaky.
Made this tonight and served it with slightly frozen sweetened whipped cream. Super easy and excellent recipe!
This sounds AMAZING. And probably a perfect dessert for the start of the harvest season in August. I for sure am going to try this. 😋
Mmmmm...yummy. In Skyrim we eat Galettes all in one sitting.
Trying this today.
Fingers crossed it turns out as lovely as yours 💕
Спасибо, замечательный рецепт))))Thank you, great recipe💗💗💗
♥️Here begins the time of happiness
Your videos really don't get tired of it
It makes us start the day with a positive and happy energy
We all appreciate your hard work and wish you happiness and fulfillment of your wishes 😍🥰🍓♥️😍♥️
Wow that looks really good. It’s almost blueberry season where I live. Definitely gotta try this
Yes, please!
YUM. Anyone else absolutely smitten with that pie server? Damn.
Wow looks so delightful and yummmmm ❤️
I add blueberries & grated sharp cheddar cheese to my corn bread batter. Yum!
*that looks soooooo goood*
Very nice and yummy looking!! I have all the ingredients. Which means I hope to make it Saturday morning!
Blueberry pie wrap supreme!
Lovely Galette!
Nice little pie..
I’ve done blueberry cornbread… to die for… beyond to die for actually… with butter? Hot out the oven?😵💫🙋♀️♥️‼️
I made this today, although I just did short crust as I didn't have cornmeal. It was lovely, thank you for the inspiration. X
Delicious looking tart! I so have to make this
I for one appreciate the improved crust to fruit ratio the gallette has over pie. I'm sure pastry nerds will be up in arms, but ppl who think the crust is the most important part of a pie are pretentious and don't know how to enjoy life, You could even say they have a crusty personality.....< That last 'dad joke' was my tribute to chef John's dry humour 😁
All I could think is that it's about to be fresh blackberry season and I need to do this with those. I am sure blueberries are divine... but fresh blackberries 🥰
Delicious and mouthwatering tart 👌👌
Lol is this a comedy show or a food show because I’m laughing more than I’m cooking 😂😂😂😂 so entertaining, I don’t even bake I just like to watch 😂👍😍
Right away when I saw the thumbnail I though "Skyrim"!
Elated to see there’s no cinnamon in this! Will definitely give this one a try! Thanks for your time and effort put into publishing this video. ❤️
Dab a little butter on top of the blueberries before it goes into the oven.
Wow! Wish I could have a piece. Yum I’ve got to share this with my friend whose hubby loves these kind of desserts.
This video is why I elect to pay the extra few dollars a month for this channel. Is there anyone who reaches an audience as efficiently and joyfully as Chef John?
@@gomalibusurf6098 You can join Food Wishes and enjoy extra content. I love Chef John. He's worth the extra few dollars.
chef, u read my mind...thats exactly what i been meaning to eat - with my eyes ;
You are the Joan Jett of your blueberry galette 😁
I wonder, what would happen if i replace corn meal with almond meal... Otherwise, superb dish. Another superb dish from Chef John. Thank You sir.
That looks beautiful. I'm dying to make it.
You cannot fool me Chef John, that is a Jazbay Crostata from the cold hell of Skyrim.
Damn, that looks good.
Simply beautiful and summer!!
You’re making, me hungry.
I have magic blueberries. 😂
beautiful !
That looks delicious. I will never make that crust. Because I have long since given up on trying to make any dough. It's almost always disastrous for me.
The trick is to keep everything cold. Cold water, cold butter, cold hands. If your butter melts before the pastry goes in the oven that's usually the problem. All that said, store bought frozen pastry can be excellent.
Oh Chef!!! How lovely!
I love your. Ideas as they ere so informative.
Credit for a great looking galette, and bonus points for the Fat Joe "Lean Back" reference. 😂
I appreciated the Fat Joe reference 😂😂
I want to try this one. Thanks Chef.
You should sell these in small batches to gas stations and bodegas in New York.
the last time i made a galette, i made rough puff pastry for the crust 🫣 it puffed and the filling was nice (leeks and bacon on a bed of homemade farmers cheese) but it was a bit of a disaster as the filling was a bit heavy for the crust i used, but my husband really liked it. defo going to try this crust soon, seems much easier!
So happy to see a new video
The BEST life pro-tip is grabbing a few of those “Sugar In The Raw” packets from a coffee shop instead of buying a whole bag of turbinado sugar. Allegedly…
I'm going to try rhubarb and then apple and raspberry
You are the Penn Gillette of your Cornmeal Galette
Yummmm. Love your channel. My favorite fruit and pies are my favorite dessert.
OMG...that looks so good
Thank you
Thank you. Looks awesome
Thanks for the delicious recipe, as always. Have you explored using oat flour in these recipes for the glutarded among us? In some things it works better, a lot of flavor. It will, however, make a bit tougher result, my dutch baby was pretty rough and tumble.
Yummy!
i found that a hand mixer works great when you have to make a bunch of crust at a time
YUMMMMM ! !
Love me a galette
YUM!!!!!
The first pic looks delicious, but am I the only one that thought that was a deviled egg next to the pastry? I was really confused for a minute, lol.
My oven was either too hot or I didn't check soon enough. The crust was a little darker than it should have been. I made a mistake by putting sugar, lemon zest, lemon juice and corn starch together first. I ended up with clumps of yellow sugar which didn't mix well with the blueberries. Even with these two mistakes, the end result was still quite good. The blueberries really collapsed after the galette cooled. I'm not sure if that was supposed to happen. But again, the taste was quite good.
That looks fantastic, making it this weekend! Wait, no cayenne?
Right??? 🤣
Love and prayers to you and yours from somewhere near Seattle.
⚘🙏❤🙏⚘
Oh my God I shouldn't watch your videos they make me so hungry and my fridge is empty 🤣🤣
I love you dad
Remember if you're going to use cornmeal and add all those carbs into your diet Make sure that you find a local corn mill and get your cornmeal absolutely fresh. And that will make all the difference in anything you make with cornmeal especially cornmeal biscuits
I made blueberry corn cakes with jiffy corn mix.. it wasn’t as great as I thought it would be
After all, you are the Gillette, of how you make your galette.
Pie Crunchwrap
want i want i want it