Blueberry Galette

Recipe by New Orleans pastry chef Ruby Bloch

For Galette Dough:

2 ⅝ cups flour

2 tablespoons sugar

1 ½ teaspoons salt

1 cup butter 

2 ½ teaspoons white vinegar

⅓ cup ice water 

For blueberries:

2 cups (12 ounces) fresh blueberries 

1 ½ teaspoons lemon juice 

¼ cup sugar (more if berries are particularly tart)

1 tablespoon cornstarch 

For Baking:

⅛ cup heavy cream

¼ cup sugar in the raw

1. Whisk flour, sugar and salt in a medium bowl and place in freezer.

2. Cut butter into ¼-inch pieces and place in freezer.

3. When ingredients are frozen, place butter and flour mixture into food processor.

4. Pulse until butter is in pea-size pieces, about 15-20 seconds.

5. Distribute vinegar and water evenly and pulse until dough forms and it sticks together when you squeeze it.

6. Place dough back in the medium bowl and press to form a tight disk of dough. You will still see flecks of butter.

7. Wrap tightly with plastic wrap and chill for at least one hour and up to three days.

8. While dough is chilling, combine berries, lemon juice, sugar, and cornstarch in a bowl and set aside. Feel free to add any spices or flavoring you like to the mix.

9. Once dough is chilled, roll out on a lightly floured board to an 8-inch-thick large disk. Your final galette will be about half the size of the disc you roll out, so adjust accordingly. Use a knife to score an even circle so when you make your fold, the dough will look even.

10. Preheat oven to 375 F.

11. Place dough onto a sheet tray for baking before filling and forming your galette.

12. Pile berry mixture into the center of the disk of dough, leaving about 6 inches of space between the berries and the edge of the disk. Take a piece of dough from one side of the disk and fold it a ⅓ of the way onto the berries. Continue to fold over the sides of dough onto the berries. The closer in length each crease from the dough is, the more uniform your final galette will be. Make sure to pinch the dough corners that form as a result of your folds. This will help keep the juices inside while baking.

13. Place pan in the freezer for at least 15-20 minutes until dough is hard. Remove from freezer, brush dough generously with cream and sprinkle with sugar in the raw. Bake for 30-45 minutes, until dough is golden and berries are bubbling. Let cool completely before slicing. Top with your favorite ice cream, whipped cream, herbs, or more berries!

Chef's note: Galette can be stored at room temperature for one or two days, but I recommend eating it the same day it's baked.