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Blueberry Galette

by Ruth Reichl
summerdessert
Source: https://ruthreichl.substack.com/p/meals-for-hot-weather-the-recipes?utm_campaign=email-half-post&r=23bws&utm_source=substack&utm_medium=email

Ingredients

You have 4 of 7
produce
  • ○4 cupsblueberries
  • ✓1/2lemon(juice & zest)
protein
  • ✓1egg(for the egg wash)
dairy
  • ○1/2 poundunsalted butter(cold, chopped into cubes)
grain
  • ○2 1/2 cupsall-purpose flour
pantry staple
  • ✓sugar
  • ·salt
  • ✓1/4 cupsugar
other
  • ·1/2 cupwater(ice)

Instructions

  1. Make the pastry by putting the flour into a bowl with the salt and sugar and cutting the butter in with a pastry cutter. Add the ice water, tablespoon by tablespoon, stirring with a fork and taking care not to overwork the dough. It should just come together and not be too wet or sticky.
  2. Dump the dough onto a lightly floured surface and knead it just until you can form it into a flat disk. Wrap in wax paper and transfer to the refrigerator to chill for 45 minutes.
  3. Meanwhile wash the blueberries and toss them with the lemon juice, zest, and sugar.
  4. Preheat the oven to 400 degrees.
  5. Roll the dough out on a floured surface until it is about 16 inches in diameter and transfer to a parchment-lined baking sheet. Put this back into the refrigerator for a brief cooling off period.
  6. When ready to bake, make a small mound of the mildly macerated blueberries at the center of the pastry, leaving enough of a border to fold the pastry over the edges. Paint the outer crust with an egg wash and sprinkle with sugar.
  7. Bake for 35-40 minutes until the crust is nicely browned and the blueberries begin to bubble in the middle. Allow to cool to room temperature and serve with ice cream.