Blueberry Cornmeal Galette
 
Makes 1 (11-inch) galette
Ingredients
  • 1½ cups (188 grams) Bob’s Red Mill Organic All-Purpose Flour
  • ⅓ cup (51 grams) Bob’s Red Mill Medium Grind Cornmeal
  • 1 tablespoon (12 grams) granulated sugar
  • 1¾ teaspoons (5.25 grams) kosher salt
  • ¾ cup (170 grams) cold unsalted butter, cubed
  • ¼ cup (60 grams) cold whole milk
  • Blueberry Filling (recipe follows)
  • 1 large egg (50 grams), lightly beaten
  • 1 tablespoon (12 grams) sparkling sugar
  • ½ cup (74 grams) fresh blueberries
  • Vanilla ice cream, to serve
Instructions
  1. In the work bowl of a food processor, place flour, cornmeal, granulated sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly and butter is pea-size. With processor running, pour cold milk through food chute in a slow, steady stream just until dough comes together. (See Note.) Turn out dough, and shape into a disk. (Dough will be wet.) Wrap in plastic wrap, and refrigerate for at least 1 hour or up to 3 days, or freeze for up to 3 months (see Freeze It!). (If dough is too stiff to roll out, let stand at room temperature for 10 to 15 minutes).
  2. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  3. On a heavily floured surface, using a floured rolling pin, roll dough into a 13-inch circle (about 3/16 inch thick). Place dough on prepared pan. Spoon Blueberry Filling onto dough, leaving a 2-inch border around edges. Fold edges over Blueberry Filling. Brush egg wash onto crust, and sprinkle with sparkling sugar.
  4. Bake until crust is golden, 25 to 30 minutes. Let cool on pan for 10 minutes. Top with blueberries, and serve warm or at room temperature with ice cream.
Notes
Alternately, in a medium bowl, sift or whisk together flour, cornmeal, granulated sugar, and salt. Using your fingers, cut in cold butter until mixture resembles coarse crumbs and butter is pea-size. Make a well in center, and add cold milk. Stir with fingers just until dry ingredients are moistened. Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 1 hour.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/may-blueberry-cornmeal-galette/