Can’t believe summer is half-way through already ! I have been really busy, driving the kids around to different activities, keeping them occupied. If you are a parent, you would know, summer is actually busier than school days ! But they are having so much fun…..swimming, trampoline park, bowling, sleep over…..Although I am exhausted at the end of the day, seeing their happy faces makes it all worth it. Hey, kids are supposed to sleep in, play lots and eat lots during the summer, right ? With all the activities, meal times for us may not always be as regular and as healthy as I’d like. To balance that out, I make sure I stock lots of fruits at home. Luckily my kids are not picky eaters and love the summer fruits…blueberries, cherries, watermelon, peaches, etc.  And of course I use them to make desserts, like this blueberry galette. It’s basically a rustic blueberry pie and you don’t need to worry about making the crust neat and tidy. It makes a perfect summer dessert with some vanilla ice cream or whipped cream !

Makes one galette

For the crust 

• 90 g unsalted butter (cut into small pieces and chilled)
• 100 mL ice-cold water
• 200 g cake and pastry flour, sifted
• 15 g granulated sugar
• 2.5 g salt

For the filling 

• 200 g fresh blueberries 
• 30 g granulated sugar 
• 7.5 mL lemon juice 
• Zest of 1/2 small lemon 
• 7.5 g cornstarch 
• 10 g graham cracker crumbs 

1. To make the crust, combine flour,sugar and salt
2. Rub in chilled butter with hands until resemble coarse crumbs, there should be pea-sized lumps of butter
3. Add cold water and mix until dough just starting to form
4. Transfer to a lightly floured surface, and press dough together (Do not knead)
5. Wrap with plastic wrap and refrigerate for at least 1 hour or overnight (I actually doubled the amount of ingredients and kept half of the dough in the freezer for later) 
6. When ready to bake, preheat oven to 375°F 
7. Gently mix blueberries with sugar,lemon juice, lemon zest and cornstarch 
8. Let sit for about 10 minutes 
9. Roll dough out to about 0.5 cm in thickness 
10. Sprinkle with graham cracker crumbs in the middle leaving about 5 cm from the edge, the crumbs help to prevent a soggy crust 
11. Spoon filling on top  
12. Fold and pleat edges over part of the filling
13. Brush edges with water and sprinkle with vanilla sugar or granulated sugar 
14. Bake for about 60 minutes until golden and filling is bubbling (you can cover it with aluminium foil for the last 15 to 20 minutes to prevent crust from getting too brown)
15. Serve warm with whipped cream or vanilla ice cream