Blueberry Ginger Crostata – the Italian equivalent of the French galette – is a free-form pie usually topped with fruit and/or nuts but savory versions are quite fabulous too. Being this dessert is “free-form” it’s beautiful & rustic & shouldn’t be too fussed over to make it perfect because then you’ve missed the whole essence of it.Jump to Recipe
Now, there are some who say a crostata is easier to make than its somewhat pretentious cousin – the pie, but that’s not entirely true. Really it means there’s less finessing, you’re still making pastry & for some, this can be daunting. Follow the recipe & you’ll turn out a beautiful pastry.
I find a food processor a good means to make pastry in a jiffy, plus it keeps the butter cold – if you look closely you will see the small pieces of butter in the pastry – this is what you want. If you’re using a food processor, don’t over process or you can toughen the pastry. Follow the recipe below & you’ll have success. And if the pastry has some cracks or a little tear here & there as you’re rolling, simply press press them back together – it’s normal for short pastry to have a crack or a tear here & there.
A mixture of flour, almonds & sugar is sprinkled on the pastry before the fruit. This is to help absorb & thicken the juices emitted from the fruit as it cooks & to add flavor.
The fruit is added…
Then the topping…
The edge is folded over some of the filling…
Then it’s baked for 45 minutes until the crust is flaky & golden. Let it sit for 10 minutes before cutting it. It is also a good idea to leave it on the baking sheet it cooked on so you don’t damage the pastry moving it.
Although it’s best served warm or at room temperature, it’s still really good the next day served cold (if there happens to be any leftovers).
If you’re going to attempt pastry for the first time, this is a good place to start because this pastry recipe is both quite forgiving & has an excellent shortness & flakiness to it. If something a little more structured is more your thing then try Luscious Lemon Tart or Cherry & Almond Tart.
blueberry ginger crostata
- 1 1/2 cups all-purpose flour plain
- 1/3 cup powdered sugar confectioner’s/icing
- 1 teaspoon ground ginger
- pinch of salt
- 3/4 cup 1 1/2 sticks/185g cold butter, cubed
- 2 large egg yolks
- 3 tablespoons iced water approximately
- 3/4 cup sliced almonds toasted
- 1/2 cup brown sugar packed
- 1 tablespoon all-purpose flour plain
- 1 teaspoon ground ginger
- 1 lb fresh blueberries about 4 cups
- 1 large egg yolk lightly beaten
- ice cream or whipped cream to serve
To make the pastry:
- Put the flour, sugar, ginger & salt in a food processor; process until combined. Add the butter, egg yolks & water. Process until the dough just starts to come together. Do not over process. Turn the dough out onto a lightly floured surface & quickly press together to form a disk-shape. Wrap in plastic wrap & place in the fridge for 30 minutes.
- Grab a baking sheet & a large piece of parchment paper, large enough for a 14-inch (35.5cm) circle. Preheat the oven to 375F.
- Roll the pastry out on a lightly floured surface until it forms a 14-inch circle, turning & gently lifting pastry after a couple of rolls. Carefully slide the parchment paper with the pastry on it, onto the baking sheet.
To make the filling:
- Place 1/2 cup of almonds, 1/4 cup brown sugar, flour & ginger in a food processor & process until almonds are finely chopped. Sprinkle the mixture over the pastry, leaving a 2-inch (5cm) border around the edge.
- Scatter the blueberries over the almond mixture. Then sprinkle the remaining almonds & brown sugar over the berries. Fold the excess pastry edge over the outer edge of the filling. Brush the pastry with egg. Bake, uncovered, on the second bottom rack in the preheated oven for 45 minutes or until golden brown. Let sit for 10 minutes before cutting into 8 wedges to serve. Serve with ice cream or cream.