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Last week, M. came home with two huge pints of fresh Chilean blueberries and all I could think about were smoothies. Do you sometimes fall in that same rut? You see the typical fruits and vegetables and want to make the same thing, over and over again. But I needed something new and as luck would have it, an opportunity to partner up with Food from Chile and Kitchen Play arrived in my inbox.
Did you know…
  • That bluberries are grown in regions Aconcagua Valley (Central Chile), Metropolitana (Central Chile), Rancagua (Central Chile), Maule (Central Chile), Bio Bio (Southern Chile), La Araucania (Southern Chile), and Los Lagos (Southern Chile)?
  • Blueberries are full of anti-oxidants, along with being a good source of vitamin C, vitamin E, manganese and heart healthy fiber?
  • Chilean blueberry growth has doubled in the past four seasons?
  • 52% of imported blueberries in the U.S. are from Chile?
  • Chile is the largest producer and exporter of blueberries?

Amazing! Now more than ever I’m craving to head South and visit Chile and if you keep reading, you’ll see how you can enter to win a culinary adventure in Chile! In the meantime, I made this simple and rustic galette – in other words, some flaky crust surrounding some fresh fruit. Laced with a few candied hibiscus petals, it’s the perfect dessert to bring to a dinner party – serve with a scoop of vanilla bean ice cream and you’re set!

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Win a Chilean Culinary Adventure! 
Join the most prominent U.S. food journalists & bloggers as you eat and write your way through Chile.

Now, before I share this deliciously simple recipe, Foods from Chile has an amazing contest they want to share with all of you! One grand-prize winner will win the Flight, Accommodations and Guided Culinary Tour of Chile from April 10th – April 13th 2013, plus there will be some runner-up prizes that include goodie bags filled with Foods from Chile products!

How to Enter: Sharing your love for foods from Chile! Click here for more information on how to enter . Deadline is February 11th, 2013, so get in those entries ASAP! Actually, you’ll have to beat ME to it, since the prize sounds amazing and I’m totally going to go for it as well. Heck, I’ve never been to Chile!

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Chilean Blueberry and Hibiscus Galette

Plump berries and sweet hibiscus make this a flavorful and easy dessert!
Print Recipe
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Ingredients

  • ½ cup whole wheat flour
  • ½ cup all-purpose flour
  • ¼ teaspoon fine sea salt
  • 3 ounces butter cold and cut into squares
  • 3 tablespoons water cold
  • 1 tablespoon hibiscus syrup
  • 1 cup fresh Chilean blueberries
  • 1 hibiscus flower
  • ½ lemon juiced
  • 1 tablespoon butter melted
  • 1 tablespoon demerara sugar

Instructions

  • Heat oven to 400F.
  • In a medium bowl, whisk together the flours and salt. Add the butter and rub together to incorporate. Mix the water and hibiscus syrup and drizzle in. Knead until it's all a homogenous dough. Do not over-knead. Let rest for 10 minutes.
  • Using two piece of parchment, roll rested dough into a circle, a little less than 1/4 of an inch thick. Place blueberries and hibiscus petals in the center of the rolled out dough and squeeze a little lemon over the berries.
  • Fold the edges of the dough into the berries, doing this all around. Brush the edges with butter and sprinkle with sugar. Bake for 30 minutes until crust is golden brown. Serve warm with your favorite cheese!
Servings: 6 servings
Remember, head on over and enter the Foods from Chile culinary contest! And join us in #TicketToChile Twitter Party on Tuesday, January 29, 7:00 PM EST. Register here! 

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8 Comments

  1. Is that cheese you added to your serving? If yes, genius! If not, that sounds really good to me! Ha! …. Lovely post and good info about blueberries

  2. I fall in those ruts too, I guess we get comfortable with some food choices. What a way to change things up, your galette looks beautiful! Hugs, Terra

  3. That looks delicious!
    I’ll trade a plate of my Chilean salmon and Chilean pinot noir for your dessert.
    Deal?

    All the best,

    Nannette Eaton

  4. Nelly, this looks so mouthwatering, I am now craving some. I curious about the hibiscus syrup.

    Have a wonderful day 🙂