Blueberry-Pecan Galette
The great thing about a blueberry galette recipe? The more rustic (read: messed up) it looks, the better. Novice bakers, this one’s for you.
Ingredients
- ½ Dough
- 1 cup pecans
- 2 cup plus 2 tablespoons all-purpose flour
- ½ teaspoons sugar
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 12 cup (1 stick) chilled unsalted butter, cut into pieces
- 1 Filling and Assembly
- 1½ ounces blueberries (about 2 cups)
- ¼ tablespoon cornstarch
- teaspoons fresh lemon juice
- 2 cup sugar, plus more for sprinkling
Directions
- 1
Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
- 2
Transfer to a large bowl; drizzle with 4 Tbsp. ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Gently pat dough into a 6"-diameter disk. Wrap in plastic and chill at least 1 hour.
- 3
Do Ahead: Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.
- 4
Preheat oven to 375°. Toss blueberries, cornstarch, lemon juice, and ¼ cup sugar in a large bowl.
- 5
Roll out dough on a lightly floured surface to a 12" round. Carefully transfer to a parchment-lined baking sheet. Mound blueberries in center of dough, leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.
- 6
Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes. Let cool before serving.
- 7
Do Ahead: Galette can be baked 1 day ahead. Store tightly wrapped at room temperature.