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I posted a photo of a blueberry galette on Instagram the other day, and lots of people wanted to see the recipe, so here we are!  After re-testing the recipe, writing it down, and photographing it, I realized this will be the THIRD fruit galette recipe with a nut crust that I’ve posted.  Ha!  Clearly it’s my MO for summer pie-like desserts, and here’s why: there’s no fussing over the crust decoration, you can use fruit past its prime, and there are no special dishes required.  (You can see my strawberry + balsamic galette with pistachio crust here and my berry galette with whole wheat pecan crust here.)

A few notes on the recipe and substitutions:

Crust — If you have a tried-and-true crust recipe you love, by all means, use that!  If you want to save time, use a store-bought crust!  I’m partial to all butter crusts, but if you prefer shortening, go for it.  If you have a great gluten-free pie crust recipe, it should work here.  I like to add some nut meal or whole grain flour to give the crust a more toothsome texture, but you can use only all purpose (1 ¼ cup) for a lighter crust.  The point is, this is very forgiving!  You can also make your crust ahead of time and keep it in the fridge for a few days or in the freezer for a month or more.  I like to double the crust recipe and pop one in the freezer for later (defrost the crust in the fridge before using).

Filling — This works with almost any kind of berries, but also stone fruit like peaches, plums, etc.  If you want to use frozen berries, I recommend thawing them and draining off the excess liquid first.  I kept this one pretty pure, but there are lots of complementary flavors you can add.  For a more lemony flavor, rub some lemon zest into the sugar with your hands before combining it with the fruit (this expresses the oils in the peel).  A half teaspoon of cinnamon, ginger, or cardamom would be great additions.  A scraped vanilla bean (or vanilla bean paste) works well.  Fresh herbs like basil, thyme, and rosemary are also fun.  Go wild!

Serving —  You can serve this hot or room temperature, but I recommend eating it the same day you bake it so the crust is freshest.  The filling will set up better if you let it cool a bit, so I recommend cooling it some if you’re planning to transporting the dessert.  You can assemble it a few hours or up to a day ahead of time and refrigerate the unbaked galette, then bake it when you’re ready/able.  Topping it with a dollop of lightly sweetened whipped cream or vanilla ice cream is hard to beat.  

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