Irresistible Blueberry Galette: A Mouthwatering Recipe

1. Gather all ingredients.

   

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

   

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

   

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

   

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

   

10. Serve and enjoy!

    

Cooking Tips:

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.