Adapted from an epicurious recipe; reduced the sugar A LOT. This is a great recipe if you’re not feeding a big crowd.
Tart crust dough, refrigerated for ½ hour, then allow to sit out of frig for 15 minutes before rolling.
1 1b. fresh blueberries (3 cups)
zest of one large lemon
juice of half of large lemon
2 – 4 tablespoons sugar
2 tablespoons cornstarch
¼ teaspoon cinnamon
¼ teaspoon salt
1 tablespoon cold unsalted butter cut into small pieces
1 egg, beaten or 1 tablespoon heavy cream
Preheat oven to 425. Line a large rimmed baking sheet with parchment paper.
In a large bowl, gently toss blueberries with lemon zest and juice, sugar, cornstarch, cinnamon, salt. (Start with 2 tablespoons sugar and test for desired sweetness, add more if you want.)
Roll out dough (on a silicone sheet or light board, slightly floured) to a 12” round. Top with the parchment paper and flip over. Place on baking sheet. Spoon blueberry mixture in center of dough, leaving a 2 inch border. Fold edges of dough over blueberries, pleating as you go. Dot the filling showing in the center with the butter pieces. Brush the dough with egg or cream and sprinkle with about a teaspoon of sugar.
Bake until filling is bubbly and pastry is golden brown, about 30 minutes. Cool slightly, serve with vanilla ice cream, or lemon sorbet.
Click here for a printable version: BLUEBERRY GALETTE