Blueberry Galette - Intuitive Baking

Updated: Feb 20

Serves 8

For the dough:

5 handfuls of all-purpose flour

Big pinch of salt

1 stick of frozen butter, grated on the large side of a box grater

2 large egg yolks

2 spoonfuls heavy cream

Enough water to bring the dough together

Milk or egg wash for brushing dough

Granulated sugar for sprinkling on galette

Combine flour and salt in a bowl.
Add in butter and stir until completely courted with the flour.
Add in egg yolks and heavy cream and stir to just combine.
If the mixture appears dry, add in a little water until it just comes together and is not crumbly.
Flatten dough into a disk, wrap in plastic and refrigerate for about 2 hours.

To roll the dough:

Heat oven to 400º F; when ready to roll the dough, remove from the refrigerator.

Place dough on a lightly floured piece of parchment paper. Flatten slightly with the rolling pin or your hands.
Begin rolling by placing the pin on the dough directly in front of you, applying an even and steady pressure roll away from you in one continuous motion. Pick up the dough and rotate about 45 degrees and repeat rolling.
Continue with the rotating and rolling until you have a piece of dough that is 10-12 inches in diameter.
Place dough on a parchment lined baking tray.
Mound the blueberry filling in the center of the dough, leaving a 2-inch border.
Fold the edges of the dough up and over the filling, pleating as you go.
Brush the exposed dough with the beaten egg and sprinkle with turbinado sugar.
Dot the filling with the butter pieces.
Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly.
Let cool slightly before serving.