Fourth of July celebrations would not be complete without a delicious dessert, and this tasty recipe from Giangi’s Kitchen is the perfect addition to your summer party.
Each year, the Fourth of July is celebrated through backyard barbecues, summer parties and firework spectaculars—none of which would be complete without an exceptional dessert. With so many delicious dessert ideas out there, it can be hard to choose what to bake, which is why we consulted with Giangi Townsend of Giangi’s Kitchen for her favorite summer party treat.
“With this super easy puff pastry blueberry recipe, you will reminisce on all of the summer flavors and memories while enjoying a flaky pastry filled with lemon sugar-infused blueberries,” Townsend said. “A perfect summer dessert that will make the grand entrance to your summer dinner parties, picnics, barbecue or potlucks.”
Townsend puts an emphasis on cooking with fresh and seasonal ingredients, and her tasty recipes are inspired by her French and Italian heritage. But, you don’t have to be an expert baker or chef to ace this blueberry galette recipe.
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“A perfect summer dessert that will make the grand entrance to your summer dinner parties, picnics, barbecue or potlucks.”
“Galette is an easy way to showcase fresh blueberries or any fruits, without too much stress,” Townsend added. “The rustic appearance is the perfect dessert recipe for those who enjoy baking but do not want to fuss with the crust.”
In the spirit of the Fourth of July, try out this blueberry galette recipe for a celebration of flavor and fresh fruit at your summer party.
● 3 cups blueberries fresh or frozen (no need to thaw)
● 1½ tablespoon cornstarch
● 1½ tablespoon lemon juice freshly squeezed
● 1 teaspoon lemon zest
● ¼ cup sugar
● 1 tablespoon for sprinkling
● 1 tablespoon milk or heavy cream for brushing
● 1 sheet puff pastry thawed
Preheat the oven to 350°F and line a sheet pan with parchment/baking paper.
Combine the blueberries with sugar, lemon juice, lemon zest and cornstarch. Mix well, then set aside.
On a lightly floured surface, roll the puff pastry out just a little, then trim it into a rough circle, approximately 9 inches in diameter. Transfer to the sheet pan lined with baking paper.
Pile the blueberry filling into the center of the pastry then bring the edges in, overlapping as you fold the pastry up around the filling all the way around.
Brush with milk or cream and sprinkle with a little extra sugar.
Bake the galette in the preheated oven for 30-45 minutes or until the pastry is golden brown and crisp and the blueberries are soft, and the filling has thickened slightly.
Remove from the oven and allow to cool for 10 minutes before slicing and serving with ice cream.