Blueberry Galette
Juicy, sweet blueberries baked inside a flaky, tender cornmeal buttermilk pie crust
Equipment
- 1 Food processor optional
Ingredients
Galette Dough
- 1 ⅓ cups all purpose flour
- ⅓ cup yellow cornmeal
- 2 tablespoons granulated sugar
- ¼ teaspoon fine sea salt
- ½ cup unsalted butter, cubed and cold
- ¼ cup buttermilk, cold
Blueberry Filling
- 3 cups blueberries
- ½ cup granulated sugar
- 1 teaspoon lemon zest
- 2 tablespoons tapioca starch (also known as tapioca flour)
- ⅛ teaspoon fine sea salt
- 1 tablespoon heavy cream
- 2 teaspoons turbinado sugar
Instructions
Galette Dough
- Process the flour, cornmeal, sugar, and salt together in food processor until combined, about 5 seconds.1 ⅓ cups all purpose flour, ⅓ cup yellow cornmeal, 2 tablespoons granulated sugar, ¼ teaspoon fine sea salt
- Add the butter cubes to the flour mixture. Pulse until the mixture starts to clump together but is still sandy.½ cup unsalted butter, cubed and cold
- Stream in the buttermilk, pulsing in 4 second increments until the dough is moist and slightly sticky, but not wet, with no big pockets of dry flour remaining.¼ cup buttermilk, cold
- Turn the dough out onto a lightly floured or non-stick rolling mat. Form the dough into a disk shape, about 1 inch thick. Use a light hand to keep the butter from melting.
- Wrap the dough tightly with plastic wrap and press down to flatten the disk. Refrigerate the dough for one hour or for up to three days.
- Line a large cookie sheet with parchment paper. Preheat the oven to 400F.
- Place the chilled dough on a lightly floured surface or a non-stick rolling mat. Roll from the center outward, rotating the dough 180 degrees, with your hands, every so often. This helps keep its round shape and prevents sticking. Add a little more flour if needed to prevent sticking.
- Roll the dough to about ⅛" thick and about 12" round. Transfer the dough onto the parchment lined cookie sheet.
- Chill for 20 minutes.
Make the blueberry filling.
- Place half of the blueberries in a medium sized bowl and mash with a fork or a potato masher.3 cups blueberries
- To the mashed blueberries, add the remaining blueberries, sugar, lemon zest, tapioca starch, and salt. Stir to combine well.½ cup granulated sugar, 1 teaspoon lemon zest, 2 tablespoons tapioca starch (also known as tapioca flour), ⅛ teaspoon fine sea salt
- Mound the blueberry filling in the middle of the crust, leaving about 1 ½" border.
- Fold and crimp the dough up, about 8-10 pleats.
- Brush the edges of the dough with the cream using a pastry brush. Sprinkle the turbinado sugar over the cream.1 tablespoon heavy cream, 2 teaspoons turbinado sugar
- Bake the galette for 40-50 minutes, or until golden brown and bubby.
- Serve warm or at room temperature.
Nutrition
Calories: 316kcalCarbohydrates: 47gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 33mgSodium: 120mgPotassium: 103mgFiber: 3gSugar: 23gVitamin A: 425IUVitamin C: 6mgCalcium: 21mgIron: 1mg
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