Blueberry Galette
Description
This blueberry galette featuring a rustic crust and fresh blueberry and lemon filling makes the perfect summer dessert served hot or cold with ice cream.
Ingredients
•
1 1/2 cups all-purpose flour
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1/2 cup cornmeal
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1/2 teaspoon fine salt
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1/2 cup cold unsalted butter, cubed
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6 tablespoons ice water, or as needed
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1 pound fresh blueberries, rinsed and dried
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1/2 cup white sugar
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1 tablespoon lemon juice
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2 teaspoons lemon zest
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1 1/2 teaspoons cornstarch
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1 large egg, beaten
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1 teaspoon water
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1 tablespoon demerara sugar
Directions
1
Gather all ingredients.
2
Combine flour, cornmeal, and salt in a bowl with a pastry blender. Add cold butter and combine with the pastry blender until coarse crumbs form. .
3
Drizzle in cold water, a little at a time, stirring to combine with a fork, until dough comes together
4
Turn dough onto a work surface and bring together with your hands; press into a disk of dough. Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes.
5
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat. Combine blueberries, sugar, lemon juice, lemon zest, and cornstarch in a bowl.
6
Remove dough from the refrigerator and roll on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick.
7
Place blueberry filling into the center of the dough, leaving 3 to 4 inches of space around the border of dough. Fold dough up and around the berries, rotating a few inches and make another fold, overlapping the first; repeat around the dough until pleats are formed.
8
Combine beaten egg and water in a small bowl and brush on the dough. Sprinkle on demerara sugar.
9
Bake in the center of the preheated oven until golden, about 45 minutes.
10
Serve and enjoy!