It’s Labor Day which means berry season is coming to an end and apple season is about to begin. I wanted to take advantage and make one last berry dessert for a Labor Day bar-b-que with this blueberry galette with cornmeal crust. I’ve been so into galettes this year. They’re easy to throw together, they don’t have to look intentionally “pretty” because we always call them rustic, and there’s not a lot of fussing about with pie tins. I fully admit, that half of the time I do use a tart pan, but once I remove the bottom, I can easily take it to a friend’s house and not have to worry about leaving anything behind.
But back to the blueberry galette. The tart berries married very well with the sweet cornmeal crust. It was hearty and light at the same time. One thing to note about the cornmeal crust. It’s not going to be flaky like a traditional pie crust, so when you take a bit and it’s a little dense, just know that you didn’t make a mistake. This galette was the perfect transition from summer to fall with the juicy summer berries and the hearty cornmeal crust that already has me thinking of fall comfort food.
- ¼ - ½ cup sugar
- 1 tablespoon cornstarch
- pinch of salt
- pinch of cinnamon
- 2 tablespoons salted butter cut into small pieces
- 2 cups fresh blueberries (about 12 ounces)
- 2 tablespoons heavy cream
- raw sugar
- 1 ½ cups all-purpose flour
- ½ cup yellow cornmeal, preferably stoneground
- ½ cup sugar
- 1 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, chilled and cut into small pieces
- 2 large egg yolks
- In large bowl, mix together flour, cornmeal, sugar, and salt. Using your fingers, mix in butter until crumbly. In a small bowl, combine egg yolks and 3 tablespoons ice water. Add egg-yolk mixture to flour mixture. Using a fork, mix quickly and lightly. Knead dough lightly in bowl until dough holds together; add up to 1 tablespoon ice water if dry. Divide dough into four equal balls. Press each ball into a disk; wrap in plastic. Chill until firm, about 30 minutes.
- Whisk together sugar, cornstarch, and salt. Fold in blueberries. Let stand at room temperature about 45 minutes until juices form.
- Preheat the oven to 375°. On a lightly floured surface and roll out to at least one inch larger than a tart pan. Pour the blueberry filling onto the crust. Pour juice over blueberries and dot with the 2 tablespoons of butter. Carefully fold over the crust and place the galette on a sheet pan. Brush heavy cream over crust and sprinkle with turbinando sugar and bake for approximately 45-50 minutes or until the juices start to bubble in the middle of the galette.