Blueberry Basil Galette

The heat of summer has settled in, bringing lazy afternoons, layers of sunscreen, and produce ripening on the vine. In the Upper Midwest, locally grown fruit and vegetables are finally making their way into the markets. Blueberries are one of my favorite summer fruits (for years now, I've enjoyed a half cup of berries in my morning cereal). While I regularly use fresh and frozen berries in my baking, I hold out for the farmer's market blueberries for my berry-centric desserts. When the berries first appear at the market, I make it a habit to pick up a weekly purchase of two pints, exchanging new recipe ideas with the farmer each week.

These sweet blueberries have a rich, concentrated flavor with a depth I haven't found anywhere else. It should come as no surprise that the quality of fruit dictates the quality of the finished product when it comes to fruit-based desserts. While I adore the blueberries fresh from the vine, butter and sugar have a way of making anything taste even better.

Earlier this summer, I bought a basil plant for the kitchen—a promising start to what I hoped would become a small herb garden. In a few short weeks, the basil quickly began taking over the counter top. It now towers an inch shy of 3 feet over the kitchen sink (which means I have much more basil than I know what to do with). As a result, the basil has been unexpectedly finding its way into dishes.

With this free-form galette, I tossed together the chopped basil and fresh blueberries before folding up the pie crust and placing it in the oven to bake. The basil adds a subtle, but present flavor to the galette, adding a new dimension to the classic blueberry flavor. I like to believe it brings out the flavors of summer.

This Blueberry Basil Galette features a sweet blueberry filling held within a buttery, flaky crust. Almond flour is sprinkled below the berries to absorb the blueberry juices as it bakes and to keep the crust crisp. With chopped basil to add a unique twist, friends and family will be sure to enjoy this summer dessert.

One Year Ago: Chocolate Chunk Coconut Oil Cookies & Homemade Almond Milk
Two Years Ago: Banana Peanut Butter Green Smoothie & Cherry Hand Pies
Three Years Ago: Lavender Vanilla Cake & Plum Almond Galette
Four Years Ago:  Berry Cheesecake Tarts, Mint Sugar, Frozen Strawberry Bars, Coconut Sorbet, & Cherry Almond Crumble
Five Years Ago: Cherry Cream Cheese Muffins, Blueberry Breakfast Quinoa, Vegan Brownies, Banana Peanut Butter Protein Smoothie, Chocolate Cherry Cake, Coconut Scones, & Roasted Strawberry Coconut Ice Cream
Six Years Ago: Blueberry Hand Pies, Harry Potter Treats, Cauldron Cakes, Butterbeer, & Butterbeer Cupcakes
Seven Years Ago: Mocha Frappuccino, Blueberry Lime Panna Cotta, & Grilled Peaches

Blueberry Basil Galette

Yields 6-8 servings, depending on size

1/3 cup (38 grams) almond flour*
2 tablespoons all-purpose flour
3 tablespoons granulated sugar**
1 1/2 pints (18 oz or 510 grams) fresh blueberries
Large handful (about 1/4 cup) fresh basil leaves, roughly chopped
Recipe for single crust pie dough 
Egg wash (1 large egg + 1 tablespoon water, whisked)
2 tablespoons demerara or raw sugar, for sprinkling

In a small bowl, whisk together almond flour, all-purpose flour, and granulated sugar together. Set aside.

On a lightly floured surface, roll out the pie dough into a circle roughly 1/8-inch thick and approximately 14 inches in diameter. Spread the almond flour mixture evenly over the pie dough, leaving a 2-inch border around the outside. Layer the fresh blueberries and chopped basil over the almond flour mixture. Fold up the pie dough over the filling, pleating the dough every two or so inches. Brush the visible pie dough with egg wash and sprinkle the demerara sugar evenly over the dough and the filling. Refrigerate for 20-30 minutes to firm up the crust.

Preheat oven to 400 degrees F (204 degrees C).

Bake for 40 to 50 minutes, or until the crust is golden and the blueberries have released their juices. Cool slightly before serving. Serve with a topping of whipped cream or side of vanilla ice cream.

*To make almond flour, process almonds in a food processor until fine.
**Add more or less to taste, depending on the sweetness of the berries.

Blueberry Banana Baked Oatmeal

Spring is a time of transition. The long daylight hours and warmth of the sun bring promise of summer, but the chill of the mornings are still reminiscent of winter. The bare branches are beginning, ever so slowly, to gain color. In my personal life, it is also a time of transition. After an exhausting search for a house involving multiple offers and multiple disappointments, an offer was accepted on my dream house. I am still nervous, fearful that somehow even now it will all be too good to be true. There are still compromises, as I knew there would be (mainly being in proximity to a busy, noisy road), but the rest is more beautiful than I dared to imagine.

As the reality of a huge purchase is settling in, I am trying to shake off the anxious energy building within me. The closing date is two months away, so I'm spending my time designing the new space instead of worrying about the decision. The move from an apartment to a home will be an enormous shift in a dozen different ways, but I couldn't be more excited about the change.

Over the last couple months, the overwhelming stress of the house search made it difficult to take proper care of everything else. Dishes sat on the counter, clothes piled up on the floor, and other responsibilities were set aside as all free time was devoted to looking at houses. Making meals in large quantities was one choice that helped ease the stress. One of the best breakfast decisions was making a large batch of baked oatmeal on the weekends.

During the spring months, when the weather is still unpredictable, I find that a big bowl of hot cereal satisfies the hunger as well as the soul. Oatmeal has a warmth and heartiness that starts a day off right. With this baked version, I used frozen blueberries for convenience. The oatmeal comes together quickly and leftovers can be easily reheated to enjoy during the rest of the week.

Blueberry Banana Baked Oatmeal is a hearty breakfast that is enjoyed hot from the oven. Cinnamon spiced oats are layered with sliced bananas, toasted almonds, and blueberries. The oats are lightly sweetened with maple syrup; additional syrup can be added to each serving to find the ideal level of sweetness. The baked oatmeal reheats well, which makes it ideal for a quick breakfast on weekday mornings.

One Year Ago: Bananas Foster Sauce 
Two Years Ago: Banana Chocolate Hazelnut Cupcakes 
Three Years Ago: Orange Coconut Pull-Apart Bread & Coconut Macaroons
Four Years Ago:  Chocolate Oatmeal Raisin Cookies, Coconut Whipped Cream, Chocolate Ginger Biscotti, & Banana Cinnamon Pancakes
Five Years Ago: Chocolate Caramel Crispy Bars, Tropical Banana Bread, Strawberry Balsamic Jam, & Strawberry Honey Oatmeal Bars
Six Years Ago: Banana Pudding, Devil's Food Cake, Flourless PB Cookies, & Orange Scones

Blueberry Banana Baked Oatmeal
Adapted from Heidi Swanson's Super Natural Every Day

Yields 4-6 servings

2 cups (160 grams) old fashioned oats
1/2 cup (70 grams) almonds, toasted and chopped
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups (500 mL) whole milk (I used almond milk)
1/4 cup (65 mL) pure maple syrup
1 large egg
1 1/2 tablespoons olive oil
2 teaspoons vanilla extract
2 ripe bananas, sliced into 1/2-inch pieces
1 to 1 1/2 cups (175-225 grams) fresh or frozen blueberries

Preheat oven to 375 degrees F (190 degrees C). Grease an 8 x 8-inch square baking pan.

In a medium bowl, stir together the oats, half of the almonds, baking powder, cinnamon, and salt. Set aside.

In another bowl, whisk together the milk, maple syrup, egg, olive oil, and vanilla extract. Set aside.

In the prepared pan, place banana slices in a single layer. Sprinkle on 2/3 of the blueberries and cover with the oat mixture. Pour milk mixture over the oats. Sprinkle the remaining 1/3 blueberries and remaining almonds.

Bake for 35-45 minutes, or until golden brown and oats are set. Serve with a splash of milk and a drizzle of maple syrup for extra sweetness, if desired.  

Blueberry Plum Pie

After many summers of moving and extended travel, my feet are staying (mostly) in one place this year. As a result, I was able to sign up for a summer CSA (community supported agriculture) share, after contemplating one for several years. CSAs are a way for consumers to buy locally grown produce directly from a farmer by purchasing "shares" of the harvest at the beginning of the season. The goal for the CSA was to introduce and teach me to cook regional and seasonal produce (or, more honestly, push me to learn how to cook in general). Each week, I pick up my CSA produce box from the local farmer's market. The contents are usually a surprise, containing whatever was ready to harvest from the farm the evening before.

Back in June, I marveled over the tender asparagus and fought my boyfriend for the soft, buttery lettuce (the  best of my entire life) from the first box. Midway through the summer, the CSA has consisted of just as many unfamiliar vegetables as those I recognize. I have learned how to roast turnips with potatoes, slice bok choy for stir fry, hide endless amounts of summer squash in tomato sauce, and embrace an unexpected love for kohlrabi.

Out of necessity, I started keeping a written tally of what needs to be eaten on the refrigerator door. At least I can finally say that I actually do eat my vegetables. 

At the farmer's market last week, I picked up 6 pints of blueberry "seconds" in addition to the CSA. Though many of the "seconds" were battered and broken, I sorted and gathered together enough blueberries for a pie. Since a handful of plums were already sitting on the kitchen counter, it seemed an opportune moment to pair these fruits together. I covered the fruit in pastry and let it bubble and sing in the oven.

After my first bite, I have nothing but praise for this dreamy flavor combination. Blueberries and plums are a  tour de force. 

Blueberry Plum Pie is a fruit-focused pastry with a burst of flavor. Fresh blueberries and sliced plums come together in a lattice-topped pie. A teaspoon of cinnamon is added to give the fruit a subtle warmth, which adds to the overall profile. Serve warm or chilled with a side of vanilla ice cream and a friend. 

One Year Ago: Olive Oil Pound Cake
Two Years Ago: Paris Holiday and Provence & the French Riviera
Three Years Ago: Cookie Dough Cake & Blueberry Braided Bread
Four Years Ago: Blackberry Coffee Cake, Dark & Stormy, Blueberry Cream Cheese Cupcakes, & S'mores Pancakes
Five Years Ago: Oregon Coast, Banana Cake, S'mores Pie, & Grilled Honeyed Apricots
Six Years Ago: Roasted Cherry Coconut Ice Cream

Blueberry Plum Pie

Yields 9-inch pie

1 double crust pie dough recipe
1 pound (450 grams) plums, pitted and sliced
1 pound (450 grams) fresh blueberries
1 cup (200 grams) granulated sugar
1/2 cup (60 grams) all-purpose flour
1 teaspoon cinnamon
2 tablespoons lemon juice
Egg wash (1 large egg + 1 tablespoon water, whisked), for brushing
Granulated sugar, for sprinkling

Preheat oven to 425 degrees F (220 degrees C).

In a large mixing bowl, gently stir together the sliced plums, blueberries, sugar, flour, cinnamon, and lemon juice until the berries are evenly coated. Set aside.

Form the pie dough into a disk and divide it into a 60/40 ratio (if using store-bought crust, do not worry about this step). On a lightly floured surface, roll out the larger section of dough into a 14-inch round circle. Carefully transfer it to a 9-inch pie pan and trim the excess pie dough to create a 1-inch overhang. Tuck the dough overhang under itself so it is even with the pie dish. Fill the pie crust with the berry mixture.

On a lightly floured surface, roll out the smaller section of pie dough. Using a pizza cutter and a ruler, cut out 3/4-inch wide strips of dough. Layer the strips over the top of the pie in a decorative fashion and trim so they are even with the edge of the pie pan. Using a fork, press down along the edge to seal the bottom and top layer together.

Using a pastry brush, brush the top of the pie crust with egg wash and sprinkle granulated sugar over the pie crust. Bake the pie for 15 minutes at 425 degrees F (220 degrees C). Then, lower the oven temperature to 375 degrees F (190 degrees C). If necessary, cover the edges of the pie crust with aluminum foil to prevent further browning. Bake an additional 50-65 minutes, or until the lattice and crust are evenly browned. 

For perfect slices, cool for at least 3-5 hours (or overnight). Serve with whipped cream or ice cream, if desired.