Ingredients for - Blueberry Galette
How to cook deliciously - Blueberry Galette
1. Stage
Combine flour, cornmeal, and salt in a bowl with a pastry blender. Add cold butter and combine with the pastry blender until coarse crumbs form. Drizzle in cold water, a little at a time, stirring to combine with a fork, until dough comes together.
2. Stage
Turn dough onto a work surface and bring together with your hands; press into a disk of dough.
3. Stage
Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes.
4. Stage
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
5. Stage
Combine blueberries, sugar, lemon juice, lemon zest, and cornstarch in a bowl.
6. Stage
Remove dough from the refrigerator and roll on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick.
7. Stage
Place blueberry filling into the center of the dough, leaving 3 to 4 inches of space around the border of dough. Fold dough up and around the berries, rotating a few inches and make another fold, overlapping the first; repeat around the dough until pleats are formed.
8. Stage
Combine beaten egg and water in a small bowl and brush on the dough. Sprinkle on demerara sugar.
9. Stage
Bake in the center of the preheated oven until golden, about 45 minutes. Blueberry Cornmeal Galette. Chef John
