A gallete is a panless fruit pie, usually thrown together casually and quickly. Using commercial pie dough allows this dessert to come together even more quickly. I recommend letting it cool to room temperature before cutting so that the filling can gel properly (though this is tough to do). Perfect served along side a scoop of French vanilla ice cream.
Blueberry Rustica Gallete
Recipe type: Dessert
Serves: 2-6 servings
- 1 tsp cornmeal
- 1 commercial pie crust
- ⅓ cup sugar
- 2 T corn starch
- Zest of one lemon
- 2 cups fresh or frozen blueberries (I used frozen)
- Juice of ½ a lemon (it can be the same lemon)
- 1 T butter, cut into a half-dozen pieces
- 1 egg, scrambled with 1 T water
- 1 tsp granulated sugar (the larger crystals of turbinado sugar is nice, but plain white sugar works)
- Preheat oven to 400 degrees.
- Sprinkle cornmeal out on a baking sheet. Unroll crust and lay out on top of cornmeal in the center of the baking sheet.
- Combine sugar, corn starch, and lemon zest in a large bowl. Stir to combine. Add blueberries and lemon juice and stir to coat berries evenly.
- Pour out berry mixture onto center of pie crust. Fold up edges and pinch to secure. Tease runaway berries into center of crust as you work. Leave center open.
- Place small pieces of butter over the fruit.
- Scramble egg with 1 T of water in a cup. Brush onto crust. Sprinkle crust with 1 tsp sugar.
- Bake @400 for about 30 minutes, or until crust is well browned and fruit is bubbly. Let cool before serving.