In a food processor add cubed butter, flour, salt and sugar and pulse until butter cubes are incorporated into flour
On low, add half a cup of very cold water and turn food processor on low to combine, if needed, start adding additional half a cup of very cold water by tablespoons until the dough is formed as a mass that doesn’t quite turn around in the food processor anymore.
Turn dough out onto a lightly floured surface. Split dough in half and form into two disks. Wrap in plastic wrap and place in the fridge for 30 minutes. If you’re only using one, place the other in an airtight bag or container and place in the freezer for future use.
While the dough is chilling, add washed blueberries to a bowl with thyme, sugar, cornstarch and lemon juice and set aside.
Preheat oven to 350?F Roll out dough onto a piece of lightly floured parchment paper to form a roughly 12” circle.
Place the blueberry mixture in the middle of the galette crust and start to fold the edges over the blueberries and pinching in sections to form a rustic shaped circle.
Brush the visible crust with the milk and sprinkle with demerara sugar.
Place in the oven and allow to bake for roughly 30-45 minutes until the crust is golden brown and flaky and the blueberries are juicy and bursting.
Allow to cool for 5-10 minutes before slicing and serving with a scoop of ice cream for each slice.
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Directions
In a food processor add cubed butter, flour, salt and sugar and pulse until butter cubes are incorporated into flour
On low, add half a cup of very cold water and turn food processor on low to combine, if needed, start adding additional half a cup of very cold water by tablespoons until the dough is formed as a mass that doesn’t quite turn around in the food processor anymore.
Turn dough out onto a lightly floured surface. Split dough in half and form into two disks. Wrap in plastic wrap and place in the fridge for 30 minutes. If you’re only using one, place the other in an airtight bag or container and place in the freezer for future use.
While the dough is chilling, add washed blueberries to a bowl with thyme, sugar, cornstarch and lemon juice and set aside.
Preheat oven to 350?F Roll out dough onto a piece of lightly floured parchment paper to form a roughly 12” circle.
Place the blueberry mixture in the middle of the galette crust and start to fold the edges over the blueberries and pinching in sections to form a rustic shaped circle.
Brush the visible crust with the milk and sprinkle with demerara sugar.
Place in the oven and allow to bake for roughly 30-45 minutes until the crust is golden brown and flaky and the blueberries are juicy and bursting.
Allow to cool for 5-10 minutes before slicing and serving with a scoop of ice cream for each slice.