Blueberry Galette
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INGREDIENTS
Dough
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½ cup pecans
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1 cup plus 2 tablespoons all-purpose flour
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2 teaspoons sugar
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½ teaspoon kosher salt
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¼ teaspoon ground cinnamon
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½ cup (1 stick) chilled unsalted butter, cut into pieces
Filling and Assembly
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12 ounces blueberries (about 2 cups)
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1 tablespoon cornstarch
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1½ teaspoons fresh lemon juice
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¼ cup sugar, plus more for sprinkling
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All-purpose flour (for surface)
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2 tablespoons milk, half-and-half, or heavy cream
RECIPE PREPARATION
Dough
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Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
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Transfer to a large bowl; drizzle with 4 Tbsp. ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Gently pat dough into a 6"-diameter disk. Wrap in plastic and chill at least 1 hour.
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Do Ahead: Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.
Filling and Assembly
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Preheat oven to 375°. Toss blueberries, cornstarch, lemon juice, and ¼ cup sugar in a large bowl.
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Roll out dough on a lightly floured surface to a 12" round. Carefully transfer to a parchment-lined baking sheet. Mound blueberries in center of dough, leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.
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Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes. Let cool before serving.
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135 Francis Hill Road
Comer, GA 30629
Rachel@3porchfarm.com
3porchfarm@gmail.com