Blueberry-Pecan Galette

Ingredients

• •½ cup pecans
• •1 cup all-purpose flour
• •2 teaspoons sugar
• •½ teaspoon kosher salt
• •¼ teaspoon ground cinnamon
• •½ cup unsalted butter
• •12 ounces blueberries
• •1 tablespoon cornstarch
• •1½ teaspoons lemon juice
• •¼ cup sugar
• •¼ cup all-purpose flour
• •2 tablespoons milk
• •2 tablespoons half-and-half
• •2 tablespoons heavy cream

Cooking Instructions

1. 1.

   Preheat oven to 350°F. 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 mixture resembles coarse meal with a few pea-size pieces remaining.

   15 min

2. 2.

   Transfer to a large bowl; drizzle with 4 tablespoons 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.

   60 min

3. 3.

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

4. 4.

   Preheat oven to 375°F. Toss blueberries, cornstarch, lemon juice, and 1/4 cup sugar in a large bowl.

   5 min

5. 5.

   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.

   15 min

6. 6.

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

   50 min

7. 7.

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