Blueberry Galette with a Ginger and Lemon-Zest Crust

This is the perfect summer galette. The tartness of the blueberry is offset by the perfect amount of sugar and that warmth ginger brings. All of my galettes thus far have leaked, but all of them have come out mind-blowingly delicious. The crust is tender and perfect for absorbing all of the blueberry’s liquids. Galettes are an incredible showstopper, while also being very forgiving!

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Ingredients:

For the crust:

1 ¼ cups all-purpose flour (150 g)

¼ tsp of kosher salt

2 tsp of freshly grated ginger

The zest of one lemon

10 tbsp of cold unsalted butter cut into cubes

2-4 tbsp iced vodka-water (about 1 tbsp of vodka in a cup of water with a lot of ice)

For the filling

1 lb of fresh blueberries (3 cups)

2 tbsp of cornstarch

The zest and juice of 1 lemon

¼ tsp of ground cinnamon 

½ tsp of freshly grated ginger

¼ tsp of kosher salt

½ cup of granulated sugar, plus more for sprinkling

1 large egg, beaten 

Instructions:

  1. Make the crust. In a large bowl add the flour, salt, grated ginger, and lemon zest. Whisk together to evenly distribute salt, ginger, and lemon zest throughout the flour. Start cutting the butter into the dough, I recommend using your hands so you have a tactile understanding of your dough. You essentially  want to break the butter down into pea-sized pieces that are coated in flour-- if you feel the butter starting to melt, put the bowl in the fridge to cool down for a while. 

  2. When all of the butter has been cut into the flour, add 2 tbsp of iced vodka-water to the flour mixture. Stir with a fork. Continue adding 1 tbsp of iced vodka-water at a time until the dough starts to come together, it should go from sandy to a bit shaggy. Wrap tightly in plastic wrap and let rest in the fridge for at least one hour. 

  3. After the dough has rested, preheat the oven to 425℉, if you have a pizza stone, place that in your oven and allow it to also preheat (this will help prevent a soggy bottom). 

  4. Make the filling. In a large bowl combine blueberries, cornstarch, lemon zest and juice, cinnamon, ginger, kosher salt, and granulated sugar together. 

  5. Prepare a baking tray. Line a sheet tray with 2-3 layers of aluminum foil and then a final layer of parchment paper, cut to size. The aluminum foil makes cleanup super easy if your galette leaks and the parchment paper ensures your galette doesn’t stick. Take your chilled dough out of the fridge. Unwrap the dough and flour the outside. Dust flour on your work surface and rolling pin. Roll your dough out to an approximately 10-inch circle. Transfer dough to the prepared baking sheet and chill in the fridge for 10-15 minutes. 

  6. Using a slotted spoon, spoon the blueberry mixture into the center of the dough leaving about a 1-inch border around the outside of the mixture. Fold the dough up over its sides, pleating the dough and enclosing the blueberry mixture. Brush the dough with egg wash and sprinkle with sugar, granulated is fine but turbinado sugar is ideal.

  7. Bake in the oven for about 25-30 minutes. Let the galette cool for 5-10 minutes and serve warm.