Continuamos lá fora, enquanto for verão. Nos pedaços de jardim vou pintando os dias com os mirtilos da estação. Pinto a relva e a terra, e preparo um piquenique simples com uma galette de mirtilos, só para nós que ali nos sentamos à sombra. A contemplar os dias que passam, e a brisa amena que faz mexer as folhas verdes. Debaixo da glicínia naquela casa, onde o verão se instalou.
O verão podia ser assim, tão simples como esta galette. Tão quente como os mirtilos que borbulham na massa ao sair do forno. Tão feliz como o dia em que fomos apanhar mirtilos na quinta da Ana. Tão fácil de respirar como quando estou ali fora, no campo. É aquela paz, nos fins de tarde que se prolongam nestes meses mais quentes, quase como se fosse um retrato de um filme antigo. Que se sente cá dentro e aviva memórias. De um verão que já passou, mas que vai ser para sempre o nosso refúgio.
(scroll down for english version)
GALETTE DE MIRTILOS
Massa:
220 gr de farinha de espelta
1 colher (chá) de fermento
pitada de sal
140 gr de manteiga sem sal fria e em cubos
1 colher (sopa) de açúcar amarelo
4 colheres (sopa) de água fria
Recheio:
3 chávenas de mirtilos
1 colher (sopa) de maisena
sumo e raspa de 1/2 limão
1/4 chávena de açúcar amarelo
1 ovo batido, para pincelar
2 colheres (sopa) de açúcar demerara para salpicar
Preparação
Para preparar a massa da galette colocar a farinha, fermento, açúcar e sal num processador de alimentos e pulsar até misturar. Juntar os cubos de manteiga e pulsar até a manteiga estar incorporada na farinha. Fica com uma mistura que se assemelha a areia molhada ou migalhas.
Adicionar um pouco da água gelada e pulsar, mais um pouco e pulsar até toda ser adicionada. Juntar mais um pouco de água se achar necessário. Colocar a massa numa superfície enfarinhada e amassar ligeiramente até ligar. Formar uma bola com a massa, embrulhar em película aderente e colocar no frio por meia hora ou toda a noite.
Para preparar a galette, pré-aquecer o forno a 200ºC e forrar um tabuleiro com papel vegetal.
Misturar o açúcar, maisena e a raspa e sumo de limão numa taça. Juntar os mirtilos e envolver bem. Deixar repousar por 5 a 10 minutos, mexendo ocasionalmente, para o açúcar se dissolver e ficar um xarope na taça.
Para preparar a galette, pré-aquecer o forno a 200ºC e forrar um tabuleiro com papel vegetal.
Misturar o açúcar, maisena e a raspa e sumo de limão numa taça. Juntar os mirtilos e envolver bem. Deixar repousar por 5 a 10 minutos, mexendo ocasionalmente, para o açúcar se dissolver e ficar um xarope na taça.
Retirar a massa do frio. Se estiver muito firme, deixar repousar à temperatura ambiente por 10 a 15 minutos. Numa superfície enfarinhada, esticar a massa com o rolo de forma circular, com mais ou menos 30 cm de diâmetro. Não precisa de ficar perfeita, porque uma galette tem sempre um ar rústico. Transferir a massa para o tabuleiro, com a ajuda do rolo.
Colocar a mistura dos mirtilos no centro da massa e dobrar as bordas para dentro e para cima do recheio. Pincelar a massa com o ovo batido e salpicar com açúcar demerara.
Levar ao forno por 35 a 45 minutos, até a massa ficar dourada e os mirtilos estiverem tenros, com os seus sucos a borbulhar.
Servir morna ou fria. E fica perfeita servida com uma bola de gelado ou uma colherada de chantilly.
Bom Apetite!
//
(english version)
BLUEBERRY GALETTE
Pastry:
220 g white spelt flour
1 tsp baking powder
pinch of salt
140 g unsalted butter, cold and cut into cubes
1 tbsp brown sugar
4 tbsp cold water
Filling:
3 cups of blueberries
1 tbsp cornstarch
juice and zest of 1/2 lemon
1/4 cup of brown sugar
1 egg, for egg wash
2 tbsp demerara sugar to sprinkle
Method
To make the pie crust, put the flour, baking powder, sugar and salt in a food processor and pulse a couple of
times to blend. Scatter the pieces of butter over the dry ingredients
and pulse until the butter is cut into the flour. You’ll have a
mixture that looks like coarse meal.
Add a little of the ice water and pulse, add some more, pulse and continue until all of the water is in. Add more water a tablespoon at a time, if necessary. Turn the dough out onto a work surface and knead a bit to blend. Gather the dough into a ball and wrap in plastic
wrap and chill in the fridge for half an hour or overnight.
To make the galette, preheat oven to 200ºC and line a baking sheet with parchment paper.
Combine the sugar, cornstarch, and lemon juice and zest in a bowl. Add the
blueberries and toss to coat. Set aside for 5 to 10 minutes, stirring occasionally, so that the sugar dissolves and you have syrup in the bowl.
Remove the dough from the refrigerator. If the dough is very firm, let
it sit at room temperature until it’s pliable enough to roll, 10 to 15
minutes. On a floured surface, roll the dough into a round that’s about 30 cm in diameter. Doesn´t need to be perfect or even, a galette looks prettier with a rustic look. Transfer the dough to the baking sheet (you can use the rolling pin to help).
Spoon the
blueberry mixture into the center of the dough and fold the dough up and
over the filling.
Brush the dough with the egg wash and sprinkle
with the demerara sugar.
Bake the galette for 35 to 45 minutes, until the crust is golden brown and the juices are bubbling.
Serve warm or at room temperature. It´s great served with icecream or whipped cream.
Enjoy!
das coisas que mais gosto!!!
ResponderEliminarBem sei!! Nada como uma galette :)
EliminarTão boa e com um gostinho a verão! Adorei as fotos!
ResponderEliminarBjn
Márcia
Obrigada Márcia, fico muito feliz que gostes!
EliminarUm beijinho.
Minha querida,
ResponderEliminarque boas essas tardes no jardim a apanhar mirtilos :)
Que bom... com as tuas palavras transportei-me para lá!
Quanto à tarte, está uma maravilha! Deve ser deliciosa :)
Fiquei de olho nela, gosto tanto de mirtilos!
Um beijinho linda
Acho que temos um mesmo amor, os mirtilos!
EliminarTemos de pedir a tal receita dos bolinhos com mirtilos à C.
Obrigada pelo carinho linda, um beijinho.
Obrigada, um beijinho.
ResponderEliminarPerfeita!
ResponderEliminarbjns
Ir ao mirtilo era uma coisa que adoraria fazer. Por cá não se veem, o clima não deixa.
ResponderEliminarLindo picnic, lindas imagens, um sonho bom ♥
Bjinho
Pois, os mirtilos precisam de um clima e solo próprio.
EliminarOs que tentei plantar só deram fruto no primeiro ano.
Pode ser que ainda apanhamos mirtilos juntas um dia!
Obrigada querida, um beijinho enorme.
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ResponderEliminarA Galette de Mirtilos or Blueberry Galette is a delicious dessert made from a free-form, rustic pastry that's filled with sweet blueberry filling. In a separate bowl, combine the blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Gently toss until the blueberries are well coated.
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"galette de mirtilos" is a delicious blueberry tart made with a simple recipe. The pastry is made from all-purpose flour, salt, cold unsalted butter, and ice water. The filling is made from fresh blueberries, granulated sugar, cornstarch, lemon juice, zest of one lemon, a pinch of salt, an egg, and turbinado or demerara sugar. To make the pastry, combine flour, salt, and cold butter in a food processor. Gradually add ice water, pulsing until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Preheat the oven to 375°F (190°C). In a bowl, combine the blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, and a pinch of salt. Toss the mixture gently to coat the blueberries. Roll the chilled pastry into a 12-inch circle and transfer it to a baking sheet. Place the blueberry mixture in the center of the pastry, leaving a 2-inch border. Fold the edges over the blueberries, creating pleats to encase the filling. Brush the exposed pastry with the egg wash and sprinkle turbinado or demerara sugar over it. Bake the galette in the preheated oven for 30-35 minutes, or until golden brown and the blueberries are bubbling. Cool the galette before serving. Enjoy the delicious blueberry galette on its own or with vanilla ice cream.Abogado FLSA
ResponderEliminarLa galette de mirtilos, also known as blueberry galette in English, is a delicious French tarte rustique that is generally easier to prepare than a traditional tart because it doesn't require any butter. To make a simple recipe, you need a baked or steamed pastry, 3 frozen or congelated mirtilos, 1/2 tsp of sugar, 1 to 2 cups of fécule de maïs soup, half a demi-citron juice, 1 cup of vanilla extract from vanilla extract, 1 egg, and a crystallized sugar. Preheat your oven to 200°C and mix the mirtilos, sugar, fécule de maïs, citron juice, and vanilla extract. Form the mixture into a circle about 12 to 14 inches in diameter and transfer it to a parchment-lined baking pan. Discard the mixture, leaving a border around it. Reroll the edges of the pastry on the mirtilos, creating a rusty and free shape. Bake the pastry in the oven for 25-30 minutes or until the crust is golden and the mirtilos are bouillonnants. Remove from the oven and let it cool slightly before serving. This tart can be paired with vanille, fouettée cream, or simply enjoyed.abogado de planificación patrimonial Fairfax VA
ResponderEliminarGalette de mirtilos, or blueberry galette, is a French pastry with a free-form, open-faced crust filled with a sweet and juicy blueberry filling. To make this pastry, combine flour, sugar, salt, cold butter, and ice water in a food processor. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. Preheat the oven to 375°F (190°C). To prepare the filling, gently toss the blueberries with sugar, cornstarch, lemon juice, lemon zest, and a pinch of salt. Roll the chilled dough into a circle about 12 inches in diameter. Assemble the galette by placing the blueberry filling in the center of the dough, leaving a border around the edges. Fold the edges over the filling, creating a rustic, free-form crust. Brush the edges with milk and sprinkle with granulated sugar. Bake in the preheated oven for 35-40 minutes or until the crust is golden brown and the blueberry filling is bubbly. Cool the galette before slicing and serve warm or with vanilla ice cream.estate tax lawyer virginia
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A "galette de mirtilos" or blueberry galette is a French pastry with a free-form crust filled with fresh blueberries. The recipe involves combining flour, salt, sugar, unsalted butter, ice water, and granulated sugar in a large bowl. The dough is then shaped into a disk, covered in plastic wrap, and refrigerated for at least an hour. The filling is made by combining the blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Gently toss the ingredients to coat the blueberries evenly. The dough is then rolled out into a rough circle about 12 inches in diameter and 1/8 inch thick, then transferred onto a baking sheet. The blueberry filling is arranged in the center of the dough, leaving about 2 inches of dough around the edges. The dough is then folded over the filling, creating a rustic, free-form shape. The edges of the galette are brushed with beaten egg and sprinkled with turbinado sugar, if desired. The galette is baked in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. Serve the blueberry galette warm or at room temperature, pairing it with whipped cream or vanilla ice cream. Enjoy the sweet and tart flavors of fresh blueberries wrapped in a buttery, flaky crust. virginia online divorce
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