Cherry & Blueberry Galette

This cherry and blueberry galette is easy peasey and delicious. Served with a scoop or two of vanilla ice cream, it's a delight. I used frozen berries because it's winter and I find that out-of-season berries lack a little something. I'm a big proponent of frozen ones because they're picked at the height of their growing season. 

Cherry and Blueberry Galette | This Healthy Table

I love a galette - which you probably know if you're a regular reader of this blog. They're so much easier than a pie. No offense to pies, but you have to be careful with the edges and rim - they look a little messy if they aren't perfect. And with galettes, the messier the better - I just call it rustic and move on. No crimping edges with forks for me, thank you very much :) 

I've been walking, with a bit of running thrown in (hello, couch to 5k, for the third time), for the past few weeks. Since it's now apparently spring in February?! I bought a new pair of shoes to try out because I read a bunch of rave reviews online. And, I am nothing if not swayed by the good people of the internets. The shoes are made from wool and are super cushiony. They're made by a new company called Allbirds. Today is my first day out in them, and I'm hoping they'll be great. Reviews to come! (update: the shoes are awesome! I now own two pairs)

Cherry and Blueberry Galette | This Healthy Table

Hope you're having a great week and enjoy this lovely recipe for dessert! 


Yield: 6 servings

Cherry & Blueberry Galette

This cherry and blueberry galette is easy peasey and delicious. Served with a scoop or two of vanilla ice cream, it's a delight.

prep time: 20 minscook time: 40 minstotal time: 60 mins

ingredients

  • 1 pie crust*

  • 2 cups dark sweet cherries, frozen or fresh

  • 1 cup blueberries, frozen or fresh 

  • 1/3 cup cane sugar

  • 1 tablespoon flour

  • 1 tablespoon fresh lemon juice

  • zest of one lemon

  • 1 egg

instructions

  1. Preheat oven to 375 degrees F (190 C). 

  2. Combine cherries, blueberries, sugar, flour, and lemon juice in a large mixing bowl and stir to combine. 

  3. Roll out pie crust to a 12-inch round. Put dough on top of parchment paper on a cookie sheet. 

  4. Mound cherries and blueberries in the center of the pie crust, leaving 2 inches of border. 

  5. Fold edges up over and slightly overlap dough on itself. 

  6. Beat egg in a small bowl and brush on dough edges. 

  7. Bake for 40 to 50 minutes or until golden brown. 

  8. Let cool for 10 minutes before cutting. 

calories

373

fat (grams)

17

carbs (grams)

51

protein (grams)

2

sugar (grams)

16

*either use a store bought pie crust or use this recipe from Sally's Baking Addiction


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