Ingredients
Method
- In a medium bowl, whisk together the flour, cornmeal, sugar, and salt until evenly combined.
- Work the cold butter into the mixture using a pastry cutter or forks until it looks like small, uneven crumbs.
- Pour in the cold buttermilk and stir just until the dough starts to clump, adding a little more if it seems too dry.
- Turn the shaggy dough onto a lightly floured surface, gather it into a ball, flatten into a thick disc, wrap, and chill for at least 1 hour.
- Shortly before rolling the dough, combine the blueberries, sugar, cornstarch, lemon zest, and lemon juice in a large bowl and gently toss until coated.
- Place the filling in the refrigerator while you prepare the crust so the berries stay firm and not overly juicy.
- Heat the oven to 425°F (190°C) and line a large baking sheet with parchment or a silicone mat.
- Roll the cold dough on a floured surface into a rough 12 to 14-inch circle, then transfer it to the prepared baking sheet.
- Spoon the blueberry mixture into the center, leaving a wide border, and fold the edges over the fruit, overlapping as needed to enclose it.
- Brush the folded edges with egg wash and sprinkle with coarse sugar if using.
- Bake until the crust is deeply golden and the filling is bubbling, about 28 to 32 minutes.
- Let the galette rest on the pan for about 10 minutes before slicing and serving.
Nutrition
Notes
This galette smells like sunshine and butter the moment it hits the oven. The crackly edges and juicy center make it perfect for casual slicing and sharing. Best enjoyed slightly warm, preferably with something creamy on top.