Blueberry Galette

Few desserts capture the ease of summer quite like a galette. Rustic, unfussy, and bursting with sweet-tart blueberries, it’s the perfect showcase for this week’s buttery F&L pastry dough.

Ingredients:
1 round Farm & Larder Galette Dough, chilled
3 cups fresh blueberries
¼ cup granulated sugar
1 tablespoon cornstarch
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
Pinch of sea salt
1 egg, beaten
Coarse sugar, for sprinkling (optional)

Method:
1. Preheat oven to 400°. Line a baking sheet or pizza stone with parchment paper.

2. In a large bowl, gently toss the blueberries with the sugar, cornstarch, lemon zest, lemon juice, and a pinch of sea salt.

3. Roll the chilled galette dough into a rough 12-inch circle and transfer to the prepared baking sheet. Spoon the blueberry mixture into the center of the dough, leaving a 2-inch border around the edges. Fold the edges up and over the filling, pleating as needed. Brush the exposed dough with beaten egg and sprinkle with coarse sugar, if desired.

4. Bake on parchment for 35–40 minutes, or until the crust is deeply golden and the blueberries are bubbling. Allow the galette to cool for at least 15 minutes before slicing.