Ingredients

  • Ice cream
  • 1 pint vanilla ice cream
  • 1 tablespoon lemon zest finely grated
  • 1 ½ tablespoons lemon juice
  • Galette
  • 450 grams blueberries
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • 100 grams sugar, caster
  • 1 tablespoon butter, unsalted
  • 1 egg beaten
  • 9" Pie crust
  • 170 grams flour
  • ½ teaspoon salt
  • ½ tablespoon sugar, caster
  • 110 grams butter, unsalted
  • 15 grams vegetable shortening

Directions

1. Make pie crust and chill for 1 hour.
2. Ice Cream - Transfer ice cream to a microwave bowl and microwave at 30% power at 10-second intervals until softened, about 50 seconds total. Stir in zest and juice, then thinly spread in a shallow baking pan and freeze while making galette.
3. Preheat oven to 425*F/220*C/GM 7.
4. Stir together blueberries, cornstarch, zest, juice, cinnamon, salt and sugar in a large bowl until combined.
5. Roll out pie dough then place onto baking sheet lined with parchment paper. Spoon blueberry mixture onto center of dough, leaving a 1 1/2" border around edge. Fold edge of dough over 1 inch of blueberry mixture, pleating dough, then dot blueberry filling with butter pieces. Lightly brush pastry with beaten egg and sprinkle with remaining teaspoon sugar.
6. Bake until blueberry filling is bubbling and pastry is golden, 25-30 minutes. Cool slightly on baking sheet on a rack. Serve warm galette with scoops of lemon ice cream.

Notes
Serving Ideas:Original serves 6.


Categories
Cream, DessertsPuddingsIce, tarts/piesFruit
Keywords
tarts/piesFruit DessertsPuddingsIce Cream
MacGourmet downloadBlueberry Galette with Lemon Ice Cream. To import, drag image to your MacGourmet recipe box.