Blueberry Galette

Ingredients

• 1.5 cups all-purpose flour
• 0.5 cups cornmeal
• 0.5 teaspoons fine salt
• 0.5 cups cold unsalted butter , cubed
• 6 tablespoons ice water , or as needed

Instructions

1. 1

   Gather all ingredients.

2. 2

   Combine flour, cornmeal, and salt in a bowl with a pastry blender. Add cold butter and combine with the pastry blender until coarse crumbs form. .

3. 3

   Drizzle in cold water, a little at a time, stirring to combine with a fork, until dough comes together

4. 4

   Turn dough onto a work surface and bring together with your hands; press into a disk of dough. Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes.

5. 5

   Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat. Combine blueberries, sugar, lemon juice, lemon zest, and cornstarch in a bowl.

6. 6

   Remove dough from the refrigerator and roll on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick.

7. 7

   Place blueberry filling into the center of the dough, leaving 3 to 4 inches of space around the border of dough. Fold dough up and around the berries, rotating a few inches and make another fold, overlapping the first; repeat around the dough until pleats are formed.

8. 8

   Combine beaten egg and water in a small bowl and brush on the dough. Sprinkle on demerara sugar.

9. 9

   Bake in the center of the preheated oven until golden, about 45 minutes.

10. 10

    Serve and enjoy!