20 min + 35 min cook time | 6 | dessert
Love pie but not all the work? Ditch the stress and save yourself some time by making this blueberry galette seasoned with warm fall spices. Make it a day ahead or enjoy it warm with a scoop of vanilla ice cream!
PLACE the flour into a medium bowl.
ADD a pinch of salt.
CUT IN the butter using a pastry cutter, fork, or two knives until mixture resembles pea-sized crumbs.
ADD water one tablespoon at a time and STIR between each addition just until dough begins to stick together. Do not over process.
TURN OUT dough onto a lightly floured surface.
KNEAD dough gently until it comes together into a ball. Do not over process.
SHAPE dough into a disk.
WRAP dough tightly in plastic wrap and REFRIGERATE 30-60 minutes or up to 3 days.
PLACE the granulated sugar into a medium bowl.
ADD 1 teaspoon cinnamon, 1/4 teaspoon cardamom, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground ginger, and 1 tablespoon cornstarch.
STIR to combine ingredients.
ADD blueberries and SPRINKLE with 1 tablespoon lemon juice.
STIR thoroughly to combine ingredients.
COVER blueberry mixture and REFRIGERATE until ready to use.
PREHEAT oven to 220°C.
LINE a baking sheet with parchment paper.
UNWRAP dough and PLACE onto a lightly floured surface.
ROLL OUT dough to a 30 cm circle.
DUST dough lightly with flour and ROLL carefully around rolling pin.
UNROLL dough carefully onto baking sheet.
SPOON blueberry mixture into center of dough and LEAVE a 5 cm border all around.
FOLD edges of dough over berry mixture and OVERLAP as needed.
PRESS overlapping seams together gently to seal.
CRACK 1 egg into a small bowl.
ADD 1 tablespoon water and WHISK thoroughly to make egg wash.
BRUSH exposed pastry with egg wash and SPRINKLE with 1 tablespoon coarse sugar.
BAKE 30-35 minutes or until crust is golden and filling is bubbly.
COOL on baking sheet 10 minutes.
SERVE warm or at room temperature.
