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Blueberry Galette

Simple galette crust filled with fresh summer blueberries

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Servings: 6

Prep Time: 00:45

Cook Time: 00:45

Main Ingredients

~crust~

1 cup flour

6 Stick butter ( tablespoons) - cold and cut into cubes

1/2 tablespoon sugar

pinch of salt

3 tablespoons ice cold water (more if needed)

~blueberry filling~

1 1/2 cups blueberries (approx.)

1 tablespoon cornstarch

1/2 Juice of lemon

1 - 2 tablespoons sugar

Preparation

1I used a food processor to combine the flour, sugar, salt, and butter. Pulse the mixture until the butter is broken down into pea sized chunks. Alternatively, you can mix everything in a medium sized bowl and use a pastry cutter, or two forks, to break down butter.

2If using a food processor, transfer mixture into a bowl and add cold water until the dough is just moist enough to hold together when formed into a ball.

3Lightly flour a piece of plastic wrap and flatten dough into a disc.

4Wrap tightly and refrigerate for 30 minutes.

5Preheat oven to 400 degrees.

6In a small bowl, combine blueberries, lemon juice, cornstarch, and sugar. Toss until blueberries are thoroughly coated.

7Take cold dough, unwrap, and place on a lightly floured piece of parchment paper.

8Using a rolling pin, roll out dough until about 1/8 inch thick and more or less a circle. A galette is supposed to be rustic so whatever shape yours is will be perfect!

9Optional: sprinkle brown sugar in center of the galette round, leaving about 2 inches clear to be folded over blueberry mixture.

10Spoon blueberry mixture into center of galette, again leaving about 2 inches free to be folded over mixture.

11Brush some melted butter on the crust and sprinkle with sugar.

12Transfer galette, including parchment paper, to a baking sheet and bake for about 45 minutes, until blueberry mixture is bubbling and the crust is golden brown.

13Let cool for 30 minutes before cutting. If you can transfer the galette, sans parchment paper, to a cooling rack, do so now as it will help the bottom not be soggy.

14Eat!

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