Blueberry Galette

We went blueberry picking at a local farm. It’s always a fun activity and the berries tastes so good fresh off the bush. We ate most of them straight from the container, but I made a galette as a Sunday treat. It’s easy to make and looks great on a plate.

Ingredients
- 1 single-crust pie pastry, homemade or store-bought
- 2 cups blueberries
- Zest from half a lemon
- Juice from half a lemon
- 2 tablespoons cornstarch
- 3 tablespoons sugar
- 1 teaspoon coarse sugar
Instructions
- Preheat the oven to 400° F.
- In a medium bowl, toss the blueberries with the lemon zest, lemon juice, cornstarch and sugar.
- Sprinkle a baking sheet without borders with a little bit of flour. Then roll the pastry into a rough 12″ circle.
- Pile the blueberries in the middle, leaving about a 2″ border of pastry around the edge.
- Fold the pastry over the blueberry center, pleating at regular intervals as you go. Let the blueberries peek through the center.
- Sprinkle the pastry edge with the coarse sugar.
- Bake for 25 minutes. The cornstarch needs that long to firm up around the berries, so if the pastry gets too brown, you can cover it with some aluminum foil.