Blueberry Cornmeal Galette
I like making pie just as much as the next guy likes making pie, but I like making a galette even more. They're more fun, and I like the freedom that the rustic appearance affords. But mostly, I think I just enjoy the higher crust to fruit ratio. Serve with ice cream.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 1½ cups all-purpose flour
- ½cup cornmeal
- ½teaspoon fine salt
- ½cup cold unsalted butter, cubed
- 6tablespoons ice water, or as needed
- 1pound fresh blueberries, rinsed and dried
- ½cup white sugar
- 1tablespoon lemon juice
- 2teaspoons lemon zest
- 1½ teaspoons cornstarch
- 1large egg, beaten
- 1teaspoon water
- 1tablespoon demerara sugar
Instructions
Step 1
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. Drizzle in cold water, a little at a time, stirring to combine with a fork, until dough comes together.Step 2
Turn dough onto a work surface and bring together with your hands; press into a disk of dough.Step 3
Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes.Step 4
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.Step 5
Combine blueberries, sugar, lemon juice, lemon zest, and cornstarch in a bowl.Step 6
Remove dough from the refrigerator and roll on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick.Step 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.Step 8
Combine beaten egg and water in a small bowl and brush on the dough. Sprinkle on demerara sugar.Step 9
Bake in the center of the preheated oven until golden, about 45 minutes.