This Blueberry Galette has an ultra flaky, buttery crust containing bits of pecans and vanilla beans for a sweet, nutty flavor. It’s then filled with fresh, juicy blueberries that have been marinated in a fragrant lavender infused sugar.
Well. . .hello there. I have a couple of short updates for you today before I run off and shackle myself in the kitchen for the upcoming months. Yep, holiday season is upon us and I will be up to my ears preparing delicious pumpkin based recipes for you and, soon, Christmas cookies and other tasty holiday treats. Stay tuned for all of these.
But before I lock myself away, I wanted to let you know that the Mr. and I safely returned from Italy. It was a fantastic trip filled with good food, outstanding architecture & lots of walking to help counteract all that good food.
We visited Rome, Capri, and Praiano, a quiet, little seaside town nestled on the Amalfi Coast.
My camera didn’t get much of a break during this holiday as I clicked away at virtually everything I saw (minus all the food I ate as I was too busy stuffing my face). I plan on sharing a mountain of these photos with you, along with an Italian inspired treat, in an upcoming post so keep your eyes peeled. That said, just between us,I have a secret. Shhhh! If you want to be one of the first to look through my photos, I recommend signing up in the box on the top right hand corner of this site. This will insure that the post gets delivered directly to your inbox the minute it goes live. And in case you are worried, I won’t be sharing your email with anyone else. . .pinky swear.
Also, I will no longer be moving to China. This was completely unexpected and caused a huge disruption for the Mr. and I.
As you might recall from previous posts, the Mr. has been on assignment in China since March. When he was offered this assignment, the ultimate plan was to relocate the whole family, including the furry kiddos, to China once the work permit came through.
In preparation for this move, I made a trip to Shanghai in June and we found a nice little apartment in the French Quarter (within walking distance to an amazing Turkish restaurant. . . I might add). But that apartment was not meant to be and endless meals feasting on all kinds of Turkish delights would remain out of grasp. All because the whole process was managed by attorneys who had no experience setting up a business in China. As such, the work permit was delayed to the point that it no longer made sense for us to make the big move. So here we are. . .the Mr. still in China. . .and me trying my best to hold the fort down in Boston.
Fortunately, the China assignment is wrapping up earlier than anticipated and our family will once again be reunited.
So those are my big updates for the time being.
As for food. . .well, I decided to give you a break, albeit temporary, from all those pumpkin recipes that are currently flooding the internet. Instead, I thought it would be a welcome relief for us to share a slice of this Blueberry Lavender Galette with a Pecan Crust. But don’t panic, I have some pumpkin recipes that I will be bringing to you very, very soon. So, be sure to save a little room in your tummy for just a few more pumpkin delights.
This Blueberry Galette has an ultra flaky, buttery crust. To make it all the more special, I snuck in a couple extra surprises. I added a nice, big handful of toasted pecans & the seeds from a full vanilla bean to give the crust a comforting nutty flavor.
This Blueberry Galette is then stuffed with plump, juicy blueberries that have been marinated in a lavender infused sugar. This adds a little more delicate elegance to the Blueberry Galette.
To finish it off, I sprinkled a generous handful of turbinado sugar on the crust. This gives the Blueberry Galette a nice sweet crunch. And for a little extra color and soft floral notes, I scattered some dried lavender on the crust.
Oh. . .and let’s not forget about those pie crust roses. Aren’t they divine? These are totally optional but well worth it if you are looking to impress your co-workers or dinner party guests. I stuck a dried blueberry in the center for an extra pop of color.
I got the idea for these roses from The Kitchen McCabe who, in my humble opinion, makes the most gorgeous pies that ever graced the Earth. You can see a nice, little instructional video showing you just how easy it is to make these roses HERE.
I used an egg white wash for this galette; however, you can change the final look of your pies & galettes by altering the wash you decide to use. This short article from Epicurious shows the differences .
See you soon with some pumpkin recipes. Stay hungry.
P.S. If you enjoyed your time at The Road to Honey, I would love for you to join The Road to Honey family. All you have to do is enter your email address in the box in the upper right hand corner. This will guarantee that you are one of the firsts to see all of our new posts. Rest assured, I will never share your e-mail with anyone. You can also get sneak peeks and more behind the scenes action by following me on Instagram, Facebook, Pinterest, Bloglovin’ or Snapchat (theroadtohoney).