Prep Time::20 mins
Cook Time::45 mins
Additional Time::30 mins
Total Time:: 1 hr 35 mins
Servings::6
Yield::1 galette
Ingredients
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For the Cornmeal Crust:
1 ½ cups all-purpose flour
½ cup cornmeal
½ teaspoon fine salt
½ cup cold unsalted butter, cubed
6 tablespoons ice water, or as needed
For the Blueberry Filling:
1 pound fresh blueberries, rinsed and dried
½ cup white sugar
1 tablespoon lemon juice
2 teaspoons lemon zest
1 ½ teaspoons cornstarch
For the Egg and Sugar Glaze:
1 large egg, beaten
1 teaspoon water
1 tablespoon demerara sugar
Directions
Gather all ingredients.
ALLRECIPES / VICTORIA JEMPTY
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. .
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Drizzle in cold water, a little at a time, stirring to combine with a fork, until dough comes together
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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.
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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.
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Remove dough from the refrigerator and roll on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick.
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.
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Combine beaten egg and water in a small bowl and brush on the dough. Sprinkle on demerara sugar.
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Bake in the center of the preheated oven until golden, about 45 minutes.
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Serve and enjoy!
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Chef’s Notes
I trimmed the edges for a neater look, but traditionally this is not done, and a rustic look is encouraged.
You can use white sugar instead of demerara if preferred.