I made this yummy tart about a week ago as I was trying to use up a gigantic container of farmer’s market blueberries (that is not a complaint, mind you…). I brought the tart to work, where it promptly disappeared, and I’ve been meaning to post the recipe ever since, so shame on me.
Of course, now that I’m writing about it I’m actually making myself hungry and I don’t have any blueberries at home now (but I DO have apricots and just found a similar tart recipe at Simply Recipes so stay tuned for that one!). And now I’m on a tangent.
Anyway, there is a bit of a story behind this intriguing little tart. I found the recipe in Nigella Lawson’s How to be a Domestic Goddess but the first time I made it there was a MAJOR issue with the crust. I can’t say for certain, but I suspect the book publisher messed something up when they were translating from her metric measurements. Either way, I ended up taking some major liberties on ingredients and measurements, so be warned!
All of that said, this really is a delicous tart and the cornmeal crust adds a really unique texture and taste. There’s almost a hint of nuttiness and crunch to it, and its neither too sweet nor too blah like regular pastry can be. And its a perfect compliment for juicy, delicious blueberries and yummy creme fraiche.
As to creme fraiche, you can usually find it at the grocery store near other specialty cheeses. Otherwise, you can make it at home very easily by mixing equal parts whipping cream and sour cream and leaving the mixture to sit out for about 12 hours to thicken — and NO this will not kill you and its okay to eat. If you don’t believe me, just substitute some sour cream and be done with it.
Blueberry Cornmeal Galette
Adapted from How to be a Domestic Goddess
1 c all-purpose flour
2 Tbs. sugar
3 Tbs. cornmeal
pinch of salt
4 Tbs. cold butter
2 Tbs. buttermilk (or regular milk, combined with 1/4 tsp. lemon juice)
1 1/2 cups fresh blueberries
3-4 Tbs. sugar
3 Tbs. creme fraiche (or sour cream)
For pastry, combine dry ingredients in a medium bowl and cut in butter with a pastry blender or fork until the mixture resembles course crumbs. Add the buttermilk and combine until the mixture forms a loose dough. You may want to use your hands to bring it together into a ball; if the dough seems a bit wet sprinkle in some additional flour. Wrap the ball in plastic wrap and chill in the refrigerator for 30 min.
Preheat oven to 350 degrees. When dough is chilled, remove from the plastic wrap and place on a piece of wax paper or parchment dusted lightly with flour (or cornmeal). Roll the dough out into an even circle about 16 inches in diameter and transfer the parchment onto a baking sheet. (Note: if the parchment starts to jump around on the counter as you’re rolling the dough, place something heavy — like cast iron skillet — on the edges to keep it in place).
Place the blueberries in the center of the dough, leaving a 4 inch border around the fruit. Sprinkle 2-3 tablespoons of the sugar evenly over the berries and then dollop with creme fraiche. Fold the pastry crust border up over the blueberries and pinch the folds to form a rough rim around the top. For a more golden crust, brush the pastry edges lightly with milk or some egg whites mixed with water. Sprinkle additional sugar around the border.
Bake the tart for 30-40 minutes, or until the the crust is firm and golden and the fruit is bubbly with its own juices. Cool for 30 minutes before serving.