Blueberry-Lemon Galette with a Pecan Crust
A galette is a sort of rustic, simply pie, but without the hassle of a pie plate or excess dough. You don’t have to make it look beautiful either— the more rustic in appearance, the better! Adapted from Bon Appetit. Serves 6 to 8.
- 1/2 cup pecans
- 1 cup plus 2 tbsps all-purpose flour
- 1 tsp. sugar
- 1 tsp. brown sugar
- 1/2 tsp. kosher salt
- 1/4 tsp. ground cinnamon
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- 4 to 5 Tbsp. ice water
Filling And Assembly:
- 2 cups fresh blueberries (about 12 oz.)
- 1 Tbsp. fresh lemon zest
- 1 1/2 tsp. fresh lemon juice
- 1/4 cup sugar, plus more for sprinkling
- All-purpose flour (for surface dusting)
- 2 Tbsp. milk
Directions: Place the pecans in a food processor and pulse until they are the consistency of coarse meal. Add flour, sugars, salt and cinnamon then pulse until just combined. Add the butter and pulse until mixture resembles coarse meal with just a few pea-size pieces remaining.
Transfer the mixture to a large bowl and drizzle with 4 Tbsp. of ice water. Mix, adding another tablespoonful of water if needed, just until mixture comes together. Gently pat dough into a disk about 6 inches in diameter. Wrap in plastic and chill at least 1 hour.
When ready to assemble the galette, preheat oven to 375°F.
In a large bowl, toss together the blueberries, lemon zest, lemon juice and 1/4 cup sugar.
Lightly sprinkle a sheet of parchment paper with some flour; roll out dough on the parchment to create a 12-inch round. Carefully transfer parchment and dough to a baking sheet (remove any excess flour from around the dough). Leaving a 2-inch border, mound blueberries in center of dough. Fold edges up and over, overlapping slightly. Brush dough with milk and sprinkle the edges with remaining sugar.
Bake galette until crust is dark golden brown and filling is bubbling, 45 to 50 minutes, checking around 35 to 40 minutes. Let cool before serving.
Note: This is delicious served with a scoop of vanilla bean gelato.