Blueberry Lemon Thyme Crostata
Writer and Photographer Kyndra Kelly
Crostatas (or gallettes, as some people call them) are a great alternative to pie, and much easier to throw together in a pinch! This is the perfect summer dessert, packed full of antioxidants. Thyme is optional, as it is a stronger flavor. If making pie dough isn’t your thing, a store-bought crust is a quick and easy alternative.
Makes: 1 crostata
Prep time: 1 hour
Cook time: 20 minutes
1 cup all-purpose flour 2 tablespoons sugar
pinch of salt 1 stick unsalted butter, cold and diced
3 tablespoons ice water
2 pints fresh blueberries 1 tablespoon flour
1 tablespoon corn starch 1 tablespoon sugar (more if you like it sweet)
1 tablespoon lemon zest 1 tablespoon lemon juice
pinch of chopped thyme (careful—it can be overpowering!)
decorating sugar (optional)
Preheat oven to 450 degrees. In a food processor, combine flour, sugar and salt for pie dough and pulse a few times to combine. Add cubed, cold butter; gently and carefully cover with flour to prevent clumping. Pulse 15 to 20 times, just until dough comes together.
Turn dough out onto a surface sprinkled with flour and form a disk. (Do not knead, or you will lose the flaky pie dough texture.) Wrap in plastic wrap and chill for about an hour.
While you wait, combine blueberries, flour, corn starch and sugar, mixing gently with a spoon or your hands. Add zest, lemon juice, and a sprinkle of thyme. Gently stir, just until combined. Add a bit more sugar if desired.
When dough has chilled, roll it out onto a lightly floured surface to about a 12-inch circle. Lay on baking sheet lined with parchment. Spoon filling into the center and gently fold the edges of the dough towards the center. It’s meant to look rustic, so don’t worry if it’s not perfect. Brush with an egg wash and sprinkle with decorating sugar (optional). Bake for 20 to 25 minutes until lightly browned and bubbling.