WEEKEND EATS: Blueberry-Pecan Galette

Blueberry-Pecan Galette

Ingredients Dough

  • ½ cup pecans

  • 1 cup plus 2 tablespoons all-purpose flour

  • 2 teaspoons sugar

  • ½ teaspoon kosher salt

  • ¼ teaspoon ground cinnamon

  • ½ cup (1 stick) chilled unsalted butter, cut into pieces

Filling and Assembly

  • 12 ounces blueberries (about 2 cups)

  • 1 tablespoon cornstarch

  • 1½ teaspoons fresh lemon juice

  • ¼ cup sugar, plus more for sprinkling

  • All-purpose flour (for surface)

  • 2 tablespoons milk, half-and-half, or heavy cream


Recipe Preparation Dough

  • Preheat oven to 350°. 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.

  • Transfer to a large bowl; drizzle with 4 Tbsp. 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.

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

Filling and Assembly

  • Preheat oven to 375°. Toss blueberries, cornstarch, lemon juice, and ¼ cup sugar in a large bowl.

  • 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.

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

  • Do Ahead: Galette can be baked 1 day ahead. Store tightly wrapped at room temperature.


Recipe by Rachael Coyle , Photos by Michael Graydon Nikole Herriott

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