Blueberry Galette with Lavender & a Pecan Crust

Blueberry Galette with Lavender and a Pecan Crust

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.

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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.

Blueberry Galette with Lavender and a Pecan Crust

Blueberry Galette With Lavender & a Pecan Crust

Blueberry Galette With Lavender and a Pecan Crust

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.

Blueberry Galette with Lavender & a Pecan Crust

Blueberry Galette with Lavender and a Pecan Crust

Blueberry Galette with Lavender and a Pecan Crust

Blueberry Galette with Lavender and a Pecan Crust

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.

Blueberry Galette with Lavender and a Pecan Crust

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.

Blueberry Galette with Lavender and a Pecan Crust

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.

Blueberry Galette with Lavender and a Pecan Crust

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.

Blueberry Galette with Lavender and a Pecan Crust

Blueberry Galette with Lavender and a Pecan Crust

Blueberry Galette with Lavender and a Pecan Crust

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 .

Blueberry Galette with Lavender & a Pecan Crust

See you soon with some pumpkin recipes.  Stay hungry.

XOXO –

Lynn

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).

Blueberry Galette with Lavender & a Pecan Crust

Yield: 10 servings

Blueberry Galette with Lavender & a Pecan Crust

This Blueberry Galette has an ultra flaky 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.

Ingredients

    For the Lavender Sugar:
  • 1/2 cup granulated sugar
  • 1 tablespoon + 1/2 teaspoon dried lavender (food grade)
  • For the Pecan Crust:
  • 1/2 cup unsalted butter, chilled
  • 1 cup pecans, toasted
  • 1/2 cup cold water
  • 2 tablespoons cider vinegar
  • 1/2 cup ice
  • 1 cup all-purpose flour
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • Seeds from 1 vanilla bean
  • 2 tablespoons turbinado sugar
  • Dried lavender (for spinkling, optional)
  • For the Blueberry Filling:
  • 3 1/2 cups blueberries
  • 1/2 cup lavender sugar
  • 1 1/2 tablespoons cornstarch
  • 2 teaspoons fresh lemon juice

Instructions

    For the Lavender sugar:
  1. Combine the sugar & dried lavender in the small bowl of a food processor. If your food processor is too big and you don't have an insert, alternatively you can use a mortar & pestle to work the lavender into the sugar or you could make a larger batch & use the lavender sugar for other baking needs.
  2. Pulse until flecks of lavender are distributed throughout the sugar.
  3. Store in an airtight container until ready to use.
  4. For the Pecan Crust:
  5. Pre-heat oven to 350 degrees F.
  6. Place a large mixing bowl in the freezer.
  7. Cut the butter up into 1 inch cubes & place them in the freezer.
  8. Place pecans on a rimmed baking sheet & toast in the oven until they are fragrant & slightly darkened (about 10-15 minutes). Be sure to toss mid-way during baking. Allow pecans to cool completely before continuing.
  9. Combine the cold water, cider vinegar, & ice in a bowl. Set aside.
  10. Once pecans are cool, pulse them in a food processor until they have the consistency of a coarse meal.
  11. Add flour, sugar, salt & cinnamon. Pulse until well combined.
  12. Remove the bowl from the freezer & add the flour mixture to it.
  13. Add the butter & toss to coat with the flour mixture.
  14. Quickly work the cold butter into the flour mixture with a pastry cutter. Alternatively, you could work the butter into the flour with the tips of your fingers, squishing until the butter is pea sized.
  15. Drizzle 4 tablespoons of water onto the dough and use a wooden spoon to work it into the flour mixture.
  16. Add the vanilla beans.
  17. Continue to add water, one tablespoon at a time, until the dough comes together. Take care not to overwork the dough. You want a marbleized effect with streaks of butter throughout the dough.
  18. Wrap the dough in plastic wrap & place it in the refrigerator at least 1 hour, but preferably overnight.
  19. For the Blueberry Filling:
  20. Combine the blueberries, lavender sugar, cornstarch, & lemon juice together in a big bowl.
  21. Set aside.
  22. Blueberry Galette Assembly:
  23. Preheat oven to 375 degrees F.
  24. Place dough on a lightly floured piece of parchment paper. You will be rolling the dough out on this so you will want to make sure that the piece of parchment paper is at least 14 inches.
  25. Roll the dough out into a 12 inch round.
  26. Mound the blueberries into the center of the round, leaving at least a 2 inch boarder.
  27. Fold the edges over, overlapping slightly.
  28. Whisk together 1 egg white & 1 teaspoon water.
  29. Brush the egg white mixture on the dough & sprinkle with sugar & dried lavender (optional).
  30. Bake the galette until the crust is dark golden brown & the blueberry filling is bubbling (about 50-60 minutes).
  31. Allow the galette to cool before serving.

Dough can be made 2 days ahead. Keep chilled or freeze up to 1 month.

To make the pie crust roses, you will need to make another batch of dough. See the link in the post for a video showing you just how easy they are to make. I placed a dried blueberry in the center to give an extra pop of color.

If you decided to load your galette with pie crust roses, I recommend snipping the bottoms of the roses to remove some of the bulk. I'm wishing that I would have done this. You may also need to use toothpicks as supports during baking. Just be sure to remove them before serving.

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Blueberry Galette with Lavender and a Pecan Crust
Blueberry Galette with Lavender and a Pecan Crust - This Blueberry Galette has an ultra flaky, buttery crust containing bits of pecans & 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. Click for recipe.

14 thoughts on “Blueberry Galette with Lavender & a Pecan Crust

  • October 17, 2016 at 12:44 pm
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    Wow! What an absolutely gorgeous galette Lynn. That crust! It sounds incredibly delicious. I love the lavender and pecan combination. Sorry the China relocation didn’t work out, but at least you’ll all soon be together! Happy Monday!

    Reply
    • October 17, 2016 at 3:32 pm
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      Thanks Mary Ann. It was so much fun making the pie crust roses and decorating the galette with them. They are really easy to make & I think they really elevate the look of pies and galettes. And you need to try adding nuts in your next pie crust. . .so, so good.

      As for China. . .I guess it was not meant to be. I’l be glad when he moves on from this assignment as it has been difficult living so far apart for such long spells.

      Reply
    • October 17, 2016 at 3:34 pm
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      Oh…it was so good Ilona. I just adore adding nuts to my pie crust as it gives it a bit more depth.

      Reply
  • October 17, 2016 at 1:28 pm
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    What a beautiful dish! It looks almost too pretty to eat! I love blueberries and that crust looks delicious.

    Reply
    • October 17, 2016 at 3:36 pm
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      Awww thanks Sophia. In my book, pie is never too pretty to eat…no matter how fancy it might look. 😉

      Reply
  • October 17, 2016 at 2:12 pm
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    This is one of the most gorgeous dishes that I have ever seen in my life.
    It is so perfect!
    I love your little animation at the end of your blog as well, totally cute!

    Reply
    • October 17, 2016 at 3:38 pm
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      Awww…thanks. You make me blush. I’ve been having a lot of fun creating animations. Look for more on my Instagram and in future posts. 😉

      Reply
  • October 17, 2016 at 5:20 pm
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    This dessert looks absolutely epic and those dough roses are incredible! Sounds like a lovely trip to Italy and probably for the best that you’re not moving to China – I spent 2 months traveling there and it was one of the most intense travel experiences of my life! So foreign to life in the Boston area (my family is from Ashland/Westborough)!

    Reply
    • October 18, 2016 at 7:53 am
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      It was a fantastic trip to Italy Vicky. I just wish it hadn’t ended so quickly. But. . .I’m happy to be back in the kitchen doing all my fall baking. As for China. . .everything happens for a reason so I’m not letting it effect me too much. That said, it has been tough with the Mr. being there while I was still living here (since March!!!).

      We used to live in Kenya. . .so we have experience living in new cultures. It’s never an easy thing. . .but it definitely helps you grow and keeps you on your toes.

      Reply
  • October 19, 2016 at 2:41 am
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    Wow – how unfortunate that the move to China got cancelled, BUT hopefuly this means it will be less of a disruption for you by staying here AND having Mr. back. I think you’re holding down the fort marvelously with this gorgeous rosey galette!

    Reply
    • October 21, 2016 at 7:36 am
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      I know Sarah. I already had my Far East travel itinerary planned with a list of exotic places to visit a mile long. I was also looking forward to a volunteering stint in Mongolia. . .but it just wasn’t in the cards. That said, everything happens for a reason so I’m not going to lose any sleep over it. It’s just been difficult holding down the fort by myself especially since we have had some life curves thrown in the mix. But I guess it is those things that makes us stronger. As for this galette. . .I could eat it for breakfast, lunch and dinner. And since it is loaded with fruit. . .I think that is A-ok. 😉

      Reply
  • October 23, 2016 at 2:10 pm
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    Happy to hear you make it back from Italy safe and sound. I can’t do this!!!! This is so impressive and you used my favorite berries, I can’t get enough blue berries. You make this look a little too easy. 😉

    Reply
    • October 24, 2016 at 10:12 am
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      Many thanks Mary. Italy was such an amazing country and I can’t wait to go back. Blueberries are my favorite berry too (I eat them by the hand full here).

      Reply

Grab a slice of cake & let's chat. . .