Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups all purpose flour
  • 1 1/2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter (cold, cut into small cubes)
  • 1/4 cup milk
  • 1/2 tablespoon apple cider or white vinegar
  • 3 cups blueberries (fresh or frozen)
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 egg yolk (combine with 1 tablespoon water for egg wash)

Instruction

  • Place the flour, 1 1/2 tablespoons sugar and salt in the bowl of a food processor.
  • Process until combined.
  • Add the cold butter cubes to the dry ingredients.
  • Pulse 20-30 times until the mixture resembles a coarse meal and the butter is in pea-sized chunks.
  • Combine the milk and vinegar in a measuring cup.
  • With the processor running, add the milk through the feed tube until combined and the mixture begins to clump and form a ball.  This will not take long! Be careful not to over mix -- as soon as you can pinch the dough together and it holds, it's done.
  • Pour the dough out onto a board.
  • Form into a disc and wrap in plastic wrap, then chill for a minimum of 30 minutes.
  • Once chilled, preheat the oven to 375 degrees. Place the dough on a lightly floured surface and roll until 12" wide (it will be about 1/8" thick).
  • Line a large baking sheet with parchment paper. Roll the dough loosely around a rolling pin, then unroll over the prepared baking sheet and set aside.
  • Place the blueberries, sugar, cornstarch, lemon zest and juice in medium bowl.
  • Stir the blueberry mixture until well combined.
  • Gently pour the blueberry filling in the center of the galette dough, leaving a 1 1/2 - 2" border.
  • Fold the edges of the dough over the filling, overlapping it in sections.
  • Brush the dough evenly with the egg wash.
  • Bake the galette for 45-50 minutes, until the crust is golden brown and the filling is bubbly. Cover with foil if the dough begins to brown too quickly. To check the dough for doneness, use a spatula to lift part of the galette. The dough should be golden brown underneath as well.
  • Cool on a wire rack for about 10 minutes, and enjoy!