Blueberry Cranberry Galette

Cranberries always seem to be the last remnants of thanksgiving ingredients.  I'm not complaining because I enjoy tossing cranberry's tart flavor into everything from my chimichurri to this quick and easy galette. 

 I had a leftover pastry crust, a few blueberries so why not create this sweet and tart beauty?  

If you're a novice baker this recipe is for you.  The messier the pastry crust the more rustic it looks. Give it a shot and share your creation with me @y_delicacies on Instagram.

Blueberry Cranberry Galette

Servings 6

1  9-inch galette

1 pastry crust

½ cup sugar, plus 1 Tablespoon for sprinkling

3 Tablespoons all-purpose flour, plus extra for dusting  rolling surface

2 teaspoons lemon zest

¼ teaspoon fresh rosemary, finely chopped

1 ½ cups blueberries

½ cup cranberries

1 egg, beaten

1. Preheat oven to 375°F. Line a baking sheet with parchment; set aside.

2. Dust rolling surface with flour and roll out pastry crust to a 13-inch round.  Transfer to prepared baking sheet.

3. In a medium bowl toss together sugar, flour, lemon zest and rosemary.  Add the blueberries and cranberries and toss to coat. 

4. Add the lemon juice and toss until dry ingredients are moistened and berries are coated.

5. Spoon berry mixture into the middle of prepared crust and spread it out leaving a 2-inch border of crust.

6. Fold border of crust over berries overlapping as you work around the galette.

7. Brush crust with egg and generously sprinkle with sugar. Bake until the crust is deep brown and the filling begins to bubble around the edges, 50-60 minutes.  Serve warm or room temperature with a drizzle of honey or a scoop of ice cream.