Summer and fall come together, deliciously, in this black-and-blue take on a rustic pie (and its easier than pie).
Pie is pie, a glorious baked good whether filled with rhubarb, pumpkin, or apples. But during this very late summer and early fall weeks, pie seems so formal and fussy. Let’s save the fussy for the holidays, which are only a couple of months (eeek- week!) away. Nowadays, I yearn for easy and very few desserts are as easy as half a pie, just a round of dough loaded with fresh fruit and baked until soft and sweet.
The world galette is a term used in French cuisine to mean a flat round dessert or cake. I load up my galettes with fresh fruit – and these blueberries, whether sweet or even a touch sour, are perfect with super sweet concord grapes.
Maine wouldn’t be Maine without blueberries, but if you forage deeply into the woods or a neighbor’s yard, there are indeed concord grapes. I found a huge pile behind my neighbor’s house, but the seedless varieties are best sourced at the local grocery store. It is a great time to buy organic wild berries and freeze them for the winter.
I then add only a touch of sugar, the maple variety, and pour a drizzle of extra-virgin olive oil to add a savory quality to the finished dish. Add more sugar, if that’s your thing, or serve with a couple slices of a creamy cheese like brie, to enhance the savory situation.
Whatever way you choose to serve it, raise a fork and join me as I bid farewell to summer and say hello to fall with this oh-so-simple dessert.
Blueberry Concord Grap Galette
This delicious, early fall pie is perfect to enjoy the last of the season's bounty and a great way to make a rustic and scrumptious dessert.
- 1 pie dough
- 2cups blueberries
- 2/3cup seedless concord grapes, off the stem
- 2tbs maple sugar
- 3tsp cornstarch
- 2pinches sea salt, divided
- 2tbs lemon juice
- 2tbs extra-virgin olive oil
- 1 large egg
- tbs cold water
- Preheat the oven to 375° degrees. Line a baking sheet with parchment paper.
- On a well-floured surface and with a well-floured rolling pin, roll out the dough to about a 12-inch circle. Using the rolling pin to help lift the dough, place the dough on the parchment-lined baking sheet. Set aside.
- In a large bowl, add the fruit, sugar, cornstarch, 1 pinch of salt, and lemon juice. Stir to coat the fruit well. Pile the fruit into the center of the pie dough and then spread it slightly, leaving 2 to 3 inches of bare dough around the outer edges.
- Fold the extra dough up and over to cover some of the fruit. Pinch and crimp the dough to create a bit of a frame around the fruit and to keep the fruit mixture inside the dough. Drizzle the olive oil on top of the fruit.
- In a small bowl, beat the egg, the remaining pinch of salt, and the water. Using a pastry brush or your finger, gently brush bits of the egg wash across the exposed dough.
- Bake about 40 minutes or until the top crust is golden brown and the fruit is soft. Serve warm or at room temperature. Let cool completely before gifting.
- Store, covered, at room temperature up to 2 days, or a little longer in the fridge.
Maggie will be teaching at TABLE in Lower Village Kennebunk this October 31, 2015. She will demonstrate how to make truffles with “spirit” as she combines liquors with chocolate for an adult-themes Halloween treat. Guests can get hands-on to make their own treat to take home. She will be on-hand to sign copies of her new book.
She is the founder and director of Eat Boutique , an award-winning small-batch foods retailer and blog. Eat Boutique and Maggie’s work have been featured on the Cooking Channel, Daily Candy, Food52, Style Me Pretty, and in the pages of the Wall Street Journal and The Boston Globe. Her first cookbook, Food Gift Love: More Than 100 Recipes to Make, Wrap, & Share, will be released in October 2015 and is available to order now.