Blueberry Galette

In need of a supremely easy summer dessert that will impress your guests? Or just yourself? Look no further than the galette.  Not into artfully arranging fruit in a symmetrical pattern? This recipe is a straight mix and dump situation.  Top with vanilla ice cream for sheer perfection.

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Blueberry Galette

2 cups flour
1 tablespoon sugar
1/8 teaspoon salt
1 1/2 stick cold butter
1/4 cup ice water
2 tablespoons sugar plus extra for the crust
2 tablespoons milk or almond milk

Filling:

2 cups blueberries
3 to 4 tablespoons sugar
2 tablespoons cornstarch
Juice of half a lemon
Pinch of salt
1 egg yolk beaten with 1 teaspoon water (for egg wash)

In a bowl, mix the flour, sugar and salt. Using two forks, cut in the butter until the mixture becomes course in texture.  Slowly pour in the ice water, a little bit at a time until the dough starts to stick together. Wrap the dough in plastic wrap and form into a flat round disk. Chill in the refrigerator for at least 30 minutes.

Mix the blueberries, sugar, cornstarch, lemon juice and salt in a bowl.

Roll out your dough into a 12-inch diameter circle on a piece of parchment paper. Dump the fruit in the center of the dough. Fold the edges toward the center of the galette. Brush edges with egg wash.

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