Ingredients
Galette Dough
| all-purpose flour |
1 1/4 cups
|
| granulated sugar, divided |
2 tbsp
|
| salt |
1/4 tsp
|
| cold unsalted butter, cut into small cubes |
1/2 cups
|
| large eggs, divided |
2
|
| ice water |
1 tbsp
|
Blueberry Filling
| fresh blueberries |
2 cup
|
| granulated sugar |
1/4 cup
|
| cornstarch |
1 tbsp
|
| lemon zest |
1 tsp
|
| fresh lemon juice |
1 tbsp
|
| pinch of salt |
Directions
-
Whisk together flour, 1 tablespoon sugar, and salt and in medium bowl.
-
Add cold butter and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-size pieces of butter.
-
Stir in one egg.
-
Add ice water, mixing gently until the dough begins to come together.
-
Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
-
Combine the blueberries, sugar, cornstarch, lemon zest, lemon juice, and salt in a medium bowl.
-
Toss gently to coat and set aside while you roll the dough.
-
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
-
On a lightly floured surface, roll the chilled dough into a 12-inch circle, about ⅛ to ¼ inch thick. Transfer to the prepared baking sheet.
-
Spoon the blueberry filling into the center of the dough, leaving a 2-inch border around the edges.
-
Fold the edges of the dough over the fruit, pleating as you go to create a rustic border.
-
Beat remaining egg. Brush the crust with the beaten egg and sprinkle with remaining sugar.
-
Bake for 35–40 minutes, or until the crust is deep golden.
-
Allow the galette to cool for at least 30 minutes before slicing. Serve warm or at room temperature.