Blueberry Galette with Cornmeal Crust
Serves 8
1 pound (3 cups) frozen or fresh blueberries
2 tablespoon cornstarch
1 lemon zest
1 tablespoon lemon juice
½ teaspoon cinnamon
½ teaspoon salt
1/3 cup sugar + 3 tablespoons sugar
Extra sugar for sprinkling
2 tablespoon heavy cream
1 tablespoon cold unsalted butter, diced
½ recipe Cornmeal Pate Brisee
- Preheat oven to 400º.
- Stir together blueberries, cornstarch, zest, lemon juice, cinnamon, salt, and sugar in a large bowl until combined.
- Roll out dough on a floured surface. Carefully move dough onto baking sheet, then spoon blueberry mixture onto center of dough, leaving a 2-inch border around edge.
- Fold edge of dough over of blueberry mixture, pleating dough.
- Then dot blueberry filling with butter pieces. Lightly brush pastry with heavy cream and sprinkle with sugar.
Bake until blueberry filling is bubbling and pastry is golden, 25 to 30 minutes. Cool slightly on baking sheet over a rack. Serve galette warm with ice cream.
Cornmeal Pate Brisee
Makes 2 tarts
2 cups all-purpose flour
½ cup cornmeal
1 teaspoon sea salt
2 teaspoons sugar
1 cup (2 sticks) unsalted butter, cut into small cubes and chilled
¼ ice water
Place the flour, cornmeal, salt, and sugar in the bowl of a food processor, and pulse several times to combine. Add the butter, and process, until the mixture resembles coarse meal, about 10 seconds. With the machine running, pour the ice water through the feed tube in a slow, steady stream, until the dough just holds together (do not process for more than 30 seconds).
Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Flatten each to form a disk. Wrap, and refrigerate at least 1 hour or up to 1 day before using.