Blueberry Galette
Serves 6 to 8.
Note: This recipe must be prepared in advance. From Laurie Lin of Cocoa & Fig.
For dough:
• 1 c. flour, plus extra for rolling dough
• 1/4 c. yellow cornmeal
• 3/4 tsp. salt
• 2 tsp. sugar, plus extra for garnish
• 1/2 c. (1 stick) butter, cold and cut into small pieces
• 2 to 4 tbsp. ice water
For filling:
• 3 c. blueberries
• 1/2 c. sugar
• 2 tbsp. plus 2 tsp. cornstarch
• 1/2 tsp. salt
• Juice from 1/2 lemon
• Freshly grated zest from 1 lemon
• 1 egg, beaten
Directions
To prepare dough: In a medium bowl, whisk together flour, cornmeal, salt and sugar. Using a pastry cutter, cut cold butter into flour mixture until it resembles coarse crumbs (alternately, combine ingredients in a food processor fitted with a metal blade, and pulse). Add ice water, 1 tablespoon at a time, until mixture just comes together. Turn dough out onto a clean work surface and flatten into a disk. Wrap dough in plastic wrap and refrigerate at least 1 hour or up to 1 day (dough can be frozen for up to 1 month; thaw in refrigerator before rolling).
When ready to bake, preheat oven to 375 degrees and line a rimmed baking sheet with parchment paper. Remove dough from refrigerator and let it warm up slightly. On a lightly floured work surface, using a lightly floured rolling pin, roll dough out to a 12-inch round, about 1/8-inch thick. Transfer dough to prepared baking sheet and refrigerate until ready to add filling.
To prepare filling: In a large bowl, combine blueberries, sugar, cornstarch, salt, lemon juice and lemon zest, and carefully toss to coat.
To assemble galette: Arrange blueberry mixture on top of dough, leaving a 2-inch border all the way around. Fold border over the filling's outer edge, overlapping where necessary and pressing gently to adhere the folds. Brush edges of dough with beaten egg and sprinkle with sugar.
Bake until crust is golden brown and filling is bubbly, about 45 minutes, turning baking sheet occasionally to ensure even baking. Remove from oven and serve warm or at room temperature.
