Mango, Blueberry and Ginger Galette

For how pretty and delicious a galette is, it seems like it should be much harder to make than it really is.

The hardest part about making a galette may just be waiting for it to cool before digging in.

You know how sometimes a recipe can take a long time to make but the end result isn’t that great; a low return on investment (ROI) for sure.

When it comes to galettes, to me it’s a high ROI because it turns out so nice and hardly takes any time at all especially if using premade pie dough.

I love those high ROI kind of recipes.

For this recipe I made the pie crust by scratch but feel free to use premade dough if you like.

When making a pie, it’s the pie crust that usually gives me grief.

But when making a galette, an imperfect crust adds to the rustic look of the pie.  Thank goodness.

In this galette, the filling is just mango, blueberries, a bit of ginger root, lime juice, and sugar.  I especially love the subtle taste of ginger in the filling.

I used frozen blueberries because I have them on hand from the many times I bought fresh ones, and then ran out of time to make recipes with them.

But of course fresh blueberries, or other berries you might have on hand would be wonderful in this recipe.

So let’s check out the ingredients.

For the filling – Mango, blueberries (frozen or fresh), lime juice, ginger root, and sugar
For the pastry – Flour, butter (1 cube, frozen), sugar, salt, lime juice, water; and egg wash, sanding sugar (or other type of sugar with large crystals)

Here’s how to make it.

For the Pastry:

In a medium to large size bowl, add the flour…

…sugar…

…salt, and

stir together.

Using a grater, shred the frozen butter.

Add the butter to the flour mixture…

…using a fork or pastry cutter, cut the butter into the flour mixture….

…until the mixture has medium to large size crumbles (from the butter) in it.

Add the lime juice, and

water.

Gently mix together.

Knead the dough a few times and form it into a round.

Wrap the dough in plastic wrap and chill it in the refrigerator for an hour.

Sprinkle flour on the rolling surface, and on the rolling pin.

Roll the dough into a large circle that’s about 2 inches wider than the diameter of a pie pan.

Next, the dough needs to be transferred to a parchment paper-lined large cookie sheet or pizza pan.

First, sprinkle flour on the rolling pin again.

Lay the rolling pin on top of the left, or right edge of the pastry.

Roll the dough over the rolling pin towards the opposite side.

Then on the parchment paper lined pan, unroll the dough from the rolling pin.  Set aside.

For the Galette:

Preheat the oven to 400 degrees F.

Peel the mango and cut the flesh from the pit in large pieces.

Then, cut the pieces of flesh in slices that are about 1/2-inch thick.

To a medium size bowl, add the mango…

…blueberries…

…lime juice…

…and…

…sugar.

Gently mix together.

Peel and grate the ginger root.

Then,

add it to the bowl.

Gently mix the ginger in with the mango and blueberries.

Using a slotted spoon (so not to include the juice), spoon the mango mixture on to the middle of the pie dough leaving about 3 inches of empty space from the edges.

Fold the edges of the dough (the part without any filling on it) inwards to form a “ring” around the filling.

Adjust the dough if needed so that the amount of dough folded over the filling (the “ring”) is about the same width.

Whisk together an egg and water to make the egg wash.

Brush the egg wash over the “ring” of dough or what will be the crust.

The egg wash will add some bling to the pastry after it’s baked making the crust shiny and giving it a pretty golden color.

Sprinkle sanding sugar (or other type of sugar with large crystals) over the top of the pastry and the filling.

Bake in a preheated oven until the pastry turns a light golden brown (about 40 minutes).

Remove from the oven and let cool before serving.

Serve warm and top with whipped cream, ice cream or just on it’s own.

Vanilla ice cream is especially wonderful when it melts over the warm galette.  So good with the crust.

Then, sit back relax, put on some fuzzy slippers, and…

…enjoy every bite.

More on Galettes:

Fig Galette by Simply Recipes

Heirloom Tomato and Zucchini Galette with Honey and Thyme by Half Baked Harvest

Mini Blueberry Galettes by The Pioneer Woman

Oregon Marionberry Galette by The Reluctant Entertainer

Sweet Potato Galette with Carmelized Shallots by How Sweet It Is

Asparagus Goat Cheese Galette by Simple Bites

Southwest Breakfast Galette by me on She Knows

Blueberry Almond Streusel Galette by Two Peas and Their Pod

Apple Galette by Zoë Bakes

Sausage Galette with Zucchini, Ricotta and Sage by White on Rice Couple

Blueberry, Lemon Curd and Ricotta Galette by me on She Knows

Check out more recipes on Food Blog Search

Mango, Blueberry and Ginger Galette

Yield: Serves 5

Prep Time: 20 minutes plus 1 hour inactive time

Cook Time: 40 minutes

Total Time: 2 hours

Ingredients:

For the Pastry:
1-1/4 cups flour (for the pastry)
3 teaspoons sugar
1/8 teaspoon salt
8 tablespoons butter (1 cube), frozen
3 teaspoons fresh lime juice
2 tablespoons flour (for the dough's rolling surface)

For the Galette:
1 medium to large size ripe mango
1 cup blueberries (fresh or frozen)
1/2 lime, juiced
1-1/2 tablespoons sugar
1/4 teaspoon peeled and grated ginger root
1 egg, beaten (for the egg wash)
3 teaspoons water (for the egg wash)

Directions:

For the Pastry:

In a medium to large size bowl, add the flour, sugar, salt and stir together. Using a grater, shred the frozen butter and add it to the bowl. Using a fork or pastry cutter, cut the butter into the flour mixture until there are medium to large size crumbles (from the butter) in the mixture. Add the lime juice and water. Stir together. Knead the dough a few times and form it into a round. Wrap it in plastic wrap and chill the dough in the refrigerator for an hour.

Sprinkle flour on the rolling surface and on the rolling pin. Roll out the dough into a large circle (about 2 inches larger than the diameter of a pie pan). Add more flour to the rolling pin and lay it on top of either the left or right edge of the dough. Roll the dough on to the rolling pin towards the opposite side, and transfer it to a parchment paper lined large cookie sheet or pizza pan. Unroll the dough on the parchment paper and set aside for a moment.

For the Galette:

Preheat the oven to 400 degrees F. Peel the mango and cut the flesh off of the pit in large pieces. Cut the mango flesh into slices that are about 1/2–inch thick. In a medium size bowl, add the mango, blueberries, lime juice, sugar and ginger. Gently stir together until incorporated. Using a slotted spoon (so not to include the juice), add the mango mixture to the middle of the pie dough out to about 3 inches from the edges of the dough.

Fold in the edges of the pie dough (without any filling on it) toward the middle of the galette to form a "ring" of pastry around the outside edge. Adjust the dough if needed so that the amount of dough folded over the filling is about the same width. In a small bowl, whisk together the egg and water to make the egg wash. Brush the egg wash around the "ring" of pastry. Sprinkle sanding sugar over the pie crust and filling. Bake in a preheated oven until the crust turns a golden brown (about 40 minutes). It’s okay if the juice from the blueberries seeps out of the crust on the parchment paper while it’s baking. Serve warm topped with whipped cream, ice cream or just on its own.

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