Blueberry-Pecan Galette

By Rachael Coyle, Bon Appétit

The great thing about a blueberry galette recipe? The more rustic (read: messed up) it looks, the better. Novice bakers, this one’s for you.


Yield: 10 Servings

Ingredients

Dough

• ½ cup pecans
• 1 cup plus 2 tablespoons all-purpose flour
• 2 teaspoons sugar
• ½ teaspoon kosher salt
• ¼ teaspoon ground cinnamon
• ½ cup (1 stick) chilled unsalted butter, cut into pieces

Filling and Assembly

• 12 ounces blueberries (about 2 cups)
• 1 tablespoon cornstarch
• 1½ teaspoons fresh lemon juice
• ¼ cup sugar, plus more for sprinkling
• All-purpose flour (for surface)
• 2 tablespoons milk, half-and-half, or heavy cream

Recipe Preparation

Dough

• Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until the mixture resembles a coarse meal with a few pea-size pieces remaining.

• Transfer to a large bowl; drizzle with 4 Tbsp. ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Gently pat dough into a 6"-diameter disk. Wrap in plastic and chill at least 1 hour.

Do Ahead: Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.

Filling and Assembly

• Preheat oven to 375°. Toss blueberries, cornstarch, lemon juice, and ¼ cup sugar in a large bowl.

• Roll out dough on a lightly floured surface to a 12" round. Carefully transfer to a parchment-lined baking sheet. Mound blueberries in center of dough, leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.

• Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes. Let cool before serving.

Do Ahead: Galette can be baked 1 day ahead. Store tightly wrapped at room temperature.