I like desserts, and I’m proud to admit this. But there’s a type of desserts I like even more: fresh, light, elegant and easy to make ones. And I can proudly say that my rustic blueberry tart checks all the above mentioned.
Because I’m a strong believer in light eating, but still enjoying delicious food, I think this gives enough room for some desserts to nicely wrap up a family meal. You will only need a few ingredients to make this rustic blueberry tart, and it’s ready in no time, with minimum amount of work and dirty dishes. Yeah, these are my desserts 🙂
The way you call this dessert I consider it to be less important, can either be a tart, galette, pie or crostata, as the result is what it counts the most. It’s up to us how we reinterpret each recipe, by adding our own signature and favorite ingredients, food is eventually a form of art, and since you’re not in a 5 star restaurant’s kitchen, I think you are entitled to name your dish however you find it appropriate.
I’ve tested this recipe before with other fillings, strawberries and peaches, but none was as delicious as the blueberry filling with the mint greek yogurt on top. Well, practice and experimenting in the kitchen make indeed things perfect.
But don’t limit yourself to this sweet rustic tart only, savory pastry can be as surprisingly amazing as this one. Next time, instead of making it a dessert, you can go for an appetizer, and quickly put together a rustic mushroom tart for example.
There are some basic guidelines to follow when making the dough, and these are mostly related to the temperature of the ingredients, and this time they need to be as cold as possible. Baking is a twisty thing, right? 🙂 So work your tart dough fast, making sure that the butter is not getting warm. I obtained a tender dough in the end by working the butter into the flour until it resembled thin bread crumbs, and this was perfect for my tart and for the results I was after. If you are aiming for a more flaky dough, work the butter into the flour until you see pieces not larger than a pea.
In the end I think it’s all about preferences, and there’s no black and white when it comes to cooking (although for baking it might be – but here is not really the case), as long you and your family are satisfied with the result and enjoy a delicious meal and dessert.
Adding the mint greek yogurt sauce on top gives the rustic blueberry tart a delicious round flavor, which complements almost to perfection all the ingredients, the berries with yogurt and the freshness of the mint with the tart dough itself. I think adding a small tweak to a recipe, will always give you a surprisingly new aroma, which will bring your cooking to a next level.
Rustic Blueberry Tart With Mint Greek Yogurt
Light and fresh rustic blueberry tart
- 250 gr white flour + 1 tbsp for the filling + extra for dusting
- 125 gr cold butter
- 1 tbsp + 2 tbsp sugar divided, plus extra for sprinkle on top
- 1/4 tsp salt
- 4 tbsp ice cold water
- 300 gr blueberries
- 2-3 tsp lemon juice
- 1/4 ground cardamom
- 150 ml greek yogurt
- 1 handful of mint leaves
- 1-2 tsp honey
- 1 beaten egg for brushing the dough
Make the dough: in a medium sized bowl, combine the flour, sugar and salt. Add the diced butter straight from the fridge, and mix it with the tip of your fingers until all resembles to bread crumbs.
Add the ice cold water, 1 tablespoon at the time, until the dough holds together. If it's too dry, add a bit more water, and try to work it as little as possible, not to warm up the ingredients. It's ok if the dough is still a bit crumbly, you're not looking after a bread looking dough.
Gather the dough into a thick disk and after you wrap it in plastic foil, refrigerate it for at least 30 mins.
In a separate bowl, mix together the blueberries, 1 tbsp of flour, lemon juice and 2 tbsp of sugar. Set aside.
Prepare the greek yogurt sauce by blending in a food processor the yogurt, mint and honey. Set aside in the fridge until the rustic blueberry tart is ready to be served.
Take the dough out from the fridge and let it warm up for 5-7 mins until you start rolling it out.
Sprinkle the work surface and your rolling pin with a bit of flour. Start rolling the dough until it reached a disk of about 2 mm thickness. Don't worry about the shape, you're making a rustic tart 🙂
Transfer the dough into the baking sheet and add the blueberries filling, making sure to leave about 3-4 cm from the margins uncovered. Fold the margins towards the centre of the tart.
Brush the top of the tart with egg and sprinkle some sugar for a glowing effect.
Bake the tart in the preheated oven at 170C for 45-50 mins, or until the crust gets golden brown and the filling starts bubbling.
After baking let it cool and serve with the greek yogurt sauce on top.