Recipe: Blueberry Galette

Serves 6 to 8.

Note: This recipe must be prepared in advance. From Laurie Lin of Cocoa & Fig.

For dough:

• 1 c. flour, plus extra for rolling dough

• 1/4 c. yellow cornmeal

• 3/4 tsp. salt

• 2 tsp. sugar, plus extra for garnish

• 2 to 4 tbsp. ice water

For filling:

• 3 c. blueberries

• 1/2 c. sugar

• 2 tbsp. plus 2 tsp. cornstarch

• Juice from 1/2 lemon

• Freshly grated zest from 1 lemon

• 1 egg, beaten

Directions

To prepare dough: In a medium bowl, whisk together flour, cornmeal, salt and sugar. Using a pastry cutter, cut cold butter into flour mixture until it resembles coarse crumbs (alternately, combine ingredients in a food processor fitted with a metal blade, and pulse). Add ice water, 1 tablespoon at a time, until mixture just comes together. Turn dough out onto a clean work surface and flatten into a disk. Wrap dough in plastic wrap and refrigerate at least 1 hour or up to 1 day (dough can be frozen for up to 1 month; thaw in refrigerator before rolling).

To prepare filling: In a large bowl, combine blueberries, sugar, cornstarch, salt, lemon juice and lemon zest, and carefully toss to coat.

To assemble galette: Arrange blueberry mixture on top of dough, leaving a 2-inch border all the way around. Fold border over the filling's outer edge, overlapping where necessary and pressing gently to adhere the folds. Brush edges of dough with beaten egg and sprinkle with sugar.