Blueberry, Lemon and Thyme Galette with No Churn Vanilla Ice Cream
Remember my Tomato and Pesto Galette?! If you loved that, get ready for her sweet sister - The Blueberry, Lemon and Thyme Galette. Topped with some No Churn Homemade Vanilla Ice Cream (recipe below), lemon zest and lots of thyme. At the base a creamy, lemon and thyme mascarpone topped with fresh blueberries. This flaky, rustic pie crust makes for the perfect dessert. Served warm or cooled, either way it's absolutely delicious!
Just like the tomato and pesto galette, you can make this crust homemade or pre-made. I'm always a fan of homemade everything to know exactly what is in your food, but I totally support you if you want to buy a pre-made pie crust. I've made it both ways and both ways are delightful.
The great part about a galette, is that you can fill it with anything. Add some cherries or raspberries. Peaches. Plums. Rhubarb. You name it! Definitely take advantage of all of the fruit that is in season this summer. Mix and match! Get creative!
So, how do you assemble this baby, you ask? First you're going to mix mascarpone with fresh thyme, lemon zest and lemon juice. Whip it up until it's nice and creamy. Spread this in the center of your pie crust. Then, take a carton of fresh blueberries and spread evenly on top of the mascarpone in the center of the pie crust. You want to leave about 2 inches of space around the edges to fold the dough in. Next, you do exactly that. Carefully fold the rim of the dough up and over the edge of the filling, overlapping as you go to make the pleating. The great part about these "rustic" galette's is that it doesn't have to look perfect. Next, you wash the edges with egg wash and sprinkle with coarse sugar or turbinado sugar. Bake. Optional, but encouraged: top with vanilla ice cream, lemon zest and more thyme!
Alriiiight, now that your mouth is watering:
Blueberry, Lemon and Thyme Galette
1 pie dough, store bought or homemade, recipe below
1/2 cup mascarpone cheese
1 lemon, zest and juice + more for topping
1 teaspoon thyme + more for topping
2 cups blueberries
vanilla ice cream for serving, store bought or recipe below, optional
turbinado sugar or coarse sugar, for crust
1. Preheat oven to 400F degrees. To make mascarpone, mix mascarpone with thyme, juice and zest of 1 lemon. Save a little zest on the side for garnish. Mix until all combined and creamy.
2. Take rolled out pie dough (reference recipe below), and spread mascarpone mixture evenly in the center of the dough. Leave about 2 inches of room around the edges to be able to fold the dough in. Take your blueberries and place over the mascarpone evenly in the center.
3. Carefully fold the rim of the dough up and over the edge of the filling, overlapping as you go to make the pleating. This part doesn't have to be perfect, that's why we call it rustic :)
4. Beat 1 egg and brush the folded over crust. Sprinkle with sugar. Yeah, sprinkle some sugar over the blueberries too.. because why not!
5. Bake the galette for about 25-30 minutes or until the crust is golden brown. Top with ice cream, more lemon zest and more thyme. Enjoy!
1 cup flour, bread flour or all purpose + more for rolling
1/2 cup butter, salted, COLD
1/4 cup water, plus more if needed, COLD
1. In a bowl, add flour. Make sure butter is cold and cut into small cubes. Using your hands, toss and incorporate the butter into the flour. Use your fingers to "sheet" or gently flatten each cube of butter into flour. You can also use a food processor to pulse and make crumb-like mixture.
Ting's Tip: I like using my hands so that there are some big sheeted chunks of butter throughout the dough. This will make sure your dough is extra flaky!
2. Slowly add in cold water a little at a time and mix until dough begins to come together. You don't want it too wet. It won't feel like a cohesive dough until the rolling out process. When the dough comes together, dump onto plastic wrap or parchment paper. Press dough together in a sphere, wrap and put in fridge to rest.
3. When ready to use, turn dough onto floured surface. Use floured rolling pin to roll out into a circle. About 1/8-1/4 inch thick.
Ting's Tip: You don't want it so thin that you can read through it, or too thick that it'll be chewy and not flaky.
No Churn Vanilla Ice Cream
2 cups heavy whipping cream
14 ounces sweetened condensed milk
2 teaspoons vanilla extract or vanilla bean paste
1. With a stand or hand mixer, whip the heavy cream until stiff peaks form. This means when you lift the mixer out of the whipped cream, it should stand straight up. In separate bowl, add condensed milk and vanilla.
2. Add the whipped cream to the other bowl and gently fold together. Place into a container or loaf pan and freeze for 2-4 hours before serving! Enjoy!