Blueberry Galette

By Sally's Baking Recipes · 120 min

Ingredients

Instructions

1. Whisk the flour, cornmeal, sugar and salt in a medium bowl.
2. Cut in the cold butter with a pastry cutter or forks until the mixture looks like coarse, pea-sized crumbs.
3. Add the cold buttermilk and stir until the dough clumps; add 1 more tablespoon buttermilk if it seems dry.
4. Bring the crumbly dough together with your hands on a lightly floured surface, shape it into a ball and flatten into a 1-inch-thick disc.
5. Wrap and chill for at least 1 hour (up to 3 days, or freeze up to 3 months).
6. Gently mix the blueberries, sugar, cornstarch, lemon zest and lemon juice in a large bowl until the berries are evenly coated, then refrigerate until needed.
7. Preheat the oven to 425°F (190°C) and line a large baking sheet with parchment or a silicone mat.
8. Roll the chilled dough on a lightly floured surface into a 12- to 14-inch circle, trim the edge if you like, and move it to the sheet.
9. Spoon the filling into the centre, leaving a 2- to 3-inch border. Fold the edges over the fruit, overlapping as needed, and press to seal. Brush the edges with egg wash and sprinkle with coarse sugar.
10. Bake for about 28 to 32 minutes, until the filling is bubbling and the crust is golden brown.
11. Cool on the sheet for 10 minutes before slicing.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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