Galette, or free-style pie, as I like to call it, is the simplest and most rustic version of pie. It has wonderfully high crust-to-filling ratio. In this recipe, we also have ingredients that pair well together. Blueberries and cornmeal are perfect partners both in flavor and texture, with the soft sweetness of the blueberries dancing a tango with the gritty goodness of the cornmeal.
Galettes are an extremely versatile pastry matched well with most fresh fruits and able to take on savory fillings as well. Think chicken pot pie filling. For those new to baking, the galette pastry allows for a larger margin of error compared to regular pie. The beauty of the galette lies in its flaws.
BLUEBERRY CORNMEAL GALETTE
For the crust:
1½ cups all-purpose flour
½ cup cornmeal
½ teaspoons salt
½ cup cold unsalted butter, cubed
6 tablespoons ice cold water, or as needed
For the filling:
1 pound fresh blueberries, rinsed and dried
½ cup granulated sugar
1 tablespoon lemon juice
2 teaspoons lemon zest
1½ teaspoons cornstarch
For the glaze:
1 large egg, beaten
1 teaspoon water
1 tablespoon Demerara sugar
Combine flour, cornmeal and salt in a bowl. Add butter and blend with a pastry blender until coarse crumbs form. Drizzle in the cold water a little at a time, stirring to combine with a fork until dough comes together.
Turn dough onto a work surface. Bring together with your hands. Press into a disk of dough. Wrap in plastic wrap and chill for 30 minutes.
Preheat oven to 400 F. Line a baking sheet with parchment. Combine berries, sugar, lemon juice, zest and cornstarch in a bowl.
Remove dough from refrigerator. Roll to a 15-inch circle, about 1⁄8-inch thick. Place on parchment. Place filling into the center of the dough, leaving 2-3 inches for the border. Fold and pleat dough up and around the filling.
Combine egg and water. Brush the dough and sprinkle with sugar.
Bake in the center of the oven until golden. About 45 minutes. Allow to cool before cutting. Best served with vanilla ice cream.
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