Who doesn’t love a summer barbeque?
I know I do … and that’s why I’m participating in the Sunday Supper Movement’s Summer BBQ Party!
Not familiar with the Sunday Supper Movement? Their mission is simple — to bring back Sunday supper around the family table in every home — and it’s a mission I can easily get on board with, so I’m very excited for my first #SundaySupper event!
For this #SundaySupper theme, I decided to bake up a summer dessert that looks incredibly sophisticated, yet couldn’t be simpler to make. It’s also delicious served at room temperature so you can bake it the morning of your barbeque, then spend the afternoon with your family and friends knowing that your delectable dessert is waiting for you whenever you’re ready.
So, what is this magical dessert that I speak so highly of?
My blueberry and raspberry galette … or more simply put, a rustic, free-form tart filled with berry goodness.
Starting with a prepared pie crust (I like this one), then filled with a simple mixture of berries, coconut sugar, and a hint of cinnamon, this galette takes only a few minutes to prepare … and what emerges from the oven is a charming dessert that’s flaky, fruity, and all-around amazing. See for yourself!
- 2 cups fresh berries such as blueberries, raspberries, blackberries or a combination of them all
- ¼ cup coconut sugar (for the berries)
- 1 teaspoon ground cinnamon
- 1 refrigerated pie crust, softened as directed on box
- 1 tablespoon unsalted butter, cut into small pieces
- 1 egg, well beaten
- ¼ cup coconut sugar (for the crust)
- Preheat oven to 400°F. Position a rack in the center of the oven.
- In a medium-sized bowl, toss the berries, ¼ cup coconut sugar, and cinnamon together, stirring lightly to ensure the berries are evenly coated with the sugar and cinnamon.
- Place a piece of parchment paper on a large baking sheet; unroll the pie crust onto the parchment paper.
- Spoon the berries into the center of the crust, then spread to within 1½ inches of the crust edge. Fold the crust edge up and over the berries, working your way around in a circle and pleating the crust as necessary. Dot the berries evenly with small pieces of butter.
- Using a pastry brush, brush the top of the crust evenly with the beaten egg (discard any egg not used), then sprinkle evenly with ¼ cup coconut sugar.
- Bake 20 to 25 minutes or until the pie crust is golden and the filling is bubbling. Cool for at least 20 minutes before serving. May be served warm or at room temperature.
So, now that you have dessert ready to go … check out the rest of the #SundaySupper summer BBQ recipes, and get your summer BBQ party on!
- Best Wines For A Summer BBQ Party from ENOFYLZ Wine Blog
- Grilled Peach and Cinnamon Whiskey Sour from Peaceful Cooking
- How To Make Fresh Squeezed Lemonade from Life Tastes Good
- Pineapple Margaritas from The Messy Baker
- Stone Fruit Sangria from Because I Like Chocolate
- Strawberry Lemonade from Basic N Delicious
- BBQ Stuffed Calimari from Jane’s Adventure in Dinner
Sides and Accompaniments
- Cucumber Salad with Blackberry Browned Butter Vinaigrette from Nik Snacks
- Easy Fruity Salad from Hot Momma’s Kitchen Chaos
- Grilled Corn on the Cob with Lime Butter from The Redhead Baker
- Jacques’ Cucumber Salad with Onions from Food Lust People Love
- Mango Peanut Slaw from The Texan New Yorker
- Mom’s Classic Macaroni Salad from Webicurean
- Roasted Strawberry BBQ Sauce from Bobby’s Kozy Kitchen
- Two Tomato Chutney from What Smells So Good?
- Asian-Style Pasta with Gochujang Peanut Sauce from Wallflour Girl
- Barbecue Ribs from girlichef
- BBQ Stuffed Peppers from Small Wallet, Big Appetite
- Bistecca from Confessions of a Culinary Diva
- Competition Baby Back Ribs with Apple-Bourbon Barbecue Sauce from Crazy Foodie Stunts
- Grilled Cedar Plank Salmon from That Skinny Chick Can Bake
- Grilled Clams with Chorizo from Noshing With The Nolands
- Grilled Sanma from A Mama, Baby & Shar-pei in the Kitchen
- Grilled Shrimp with Lemon Basil from Nosh My Way
- Grilled Swordfish and Eggplant with Fusilli and Tomatoes from Cooking Chat
- Grilled Wings from Hezzi-D’s Books and Cooks
- Lemon Oregano Spatchcock Chicken from Kudos Kitchen by Renee
- Mango Beef Kebabs from Curious Cuisiniere
- Steak Skewers with Chimichurri from Jelly Toast
- Sweet and Tangy Blueberry BBQ Chicken Pizza from Simply Gourmet
- Amazing S’mores 7-Layer Bars from Flavor Mosaic
- Banana Pudding Pie from A Kitchen Hoor’s Adventures
- Blackberry Cake from Peanut Butter and Peppers
- Blueberry and Raspberry Galette from Rhubarb and Honey
- Farm Stand Blackberry Buckle from The Wimpy Vegetarian
- Grilled Peach Crumble from Try Anything Once Culinary
- Grilled Peaches with Mascarpone Cream and Sweet Balsamic Syrup from La Bella Vita Cucina
- Hot Fudge Ice Cream Pie from Melanie Makes
- Lemon Ricotta Bars from The Foodie Army Wife
- Old Fashioned Sour Cherry Pie from Pies and Plots
- Pineapple Upside Down Cake from Take A Bite Out of Boca
- S’mores Chocolate Cookie Cups from Cupcakes & Kale Chips
Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.