Blueberry Galette

A rustic, buttery crust wrapped around jammy summer berries — this galette is as easy to make as it is beautiful to serve.

Adapted from an Ina Garten pastry recipe — it always comes out perfectly.

Ingredients

For the Pastry

• 2 cups all-purpose flour

• ¼ cup granulated or superfine sugar

• ½ teaspoon salt

• ½ pound (2 sticks) cold unsalted butter, diced

• 6 tablespoons (3 ounces) ice water

For the Filling

• 4 cups fresh blueberries

• 2 tablespoons corn starch or flour

• 1 tablespoon sugar (use more if your blueberries aren’t very sweet)

• Zest and juice of ½ lemon

• 1 egg, whisked

Instructions

1. Make the Dough
   Add flour, sugar, and salt to a food processor fitted with the steel blade. Pulse to combine.
   Add cold butter and pulse 12–15 times, until the butter is pea-sized. With the motor running, drizzle in ice water and pulse until just combined.
   Turn the dough onto a floured surface, bring it together into a ball, and shape into one large or two small disks. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.

2. Prepare the Filling
   In a large bowl, combine blueberries, cornstarch, sugar, lemon juice, and zest. Gently toss with your hands to coat. Set aside.

3. Assemble the Galette
   Preheat oven to 375°F (190°C).
   Roll out the pastry on a floured surface into a large disk, rotating as you go. Transfer to a parchment-lined baking sheet.
   Mound the blueberries in the center, leaving a border. Fold the edges over the fruit, pleating gently.

4. Bake
   Whisk the egg with a splash of water and brush it over the crust. Sprinkle with sugar.
   Bake for about 40 minutes, or until the pastry is golden and the filling is bubbling.