This Blueberry Galette with Cornmeal Thyme Crust allows late summer’s seasonal offerings to shine. A galette is similar in many ways to a pie, but I find it easier to throw together, which makes it perfect for the lazy days of summer. The cornmeal thyme crust gives the galette additional flavor and texture, which makes this dessert stand out from others. Serve the galette warm or cold with a scoop of ice cream or coconut whipped cream.
One Year Ago: Fresh Herb Bread
Two Years Ago: Fig Oatmeal Bars
Three Years Ago: Iced Matcha Coconut Latte
Four Years Ago: Salted Chocolate Chunk Cookies & Citrus Zucchini Muffins
Five Years Ago: Blueberry Braided Bread, Date Flapjacks, & Nordic Pancake Cake
Six Years Ago: Summer Berry Pavlova, Mango Coconut Popsicles, French Silk Pie, & Blueberry Cream Cheese Cupcakes
Seven Years Ago: Coconut Pancakes, Chocolate Beet Cake, Zucchini Bread, & Lemon Blueberry Scones
Eight Years Ago: Chocolate Pear Cake & Brown Sugar Coconut Bubble Tea
Blueberry Galette with Cornmeal Thyme Crust
Yields 8-10 servings
Cornmeal Thyme Pie Crust
1 3/4 cups (210 grams) all-purpose flour
3/4 cup (108 grams) yellow cornmeal
1/2 teaspoon salt
1 tablespoon granulated sugar
1 tablespoon fresh thyme, chopped and lightly packed
1 cup (225 grams) butter, cold and cubed
4-8 tablespoons ice water
In a large bowl, whisk together the flour, cornmeal, salt, sugar, and fresh thyme. Add half of the cold cubed butter and rub the butter and flour between your fingers until it resembles coarse sand. Add the second half the cubed butter and rub in into the flour, but leave it in larger pieces (approximately the size of your thumbnail). Add four tablespoons of ice water and mix the dough together until uniform. Gradually add more water, one tablespoon at a time, until the dough holds together when squeezed in your hand.
Place the dough on parchment paper and use the paper to press the dough into a uniform disk. Wrap in plastic wrap, and chill for at least a half hour (or up to 2-3 days). For a step-by-step tutorial in making pie dough, follow the instructions here.
Blueberry Filling
2 pints (24 oz or 680 grams) blueberries
2 tablespoons cornstarch
3 tablespoons granulated sugar*
Egg wash (1 large egg + 1 tablespoon water, whisked)
2 tablespoons demerara or raw sugar, for sprinkling
In a mixing bowl, fold together blueberries, cornstarch, and sugar until uniform. Set aside.
On a lightly floured surface, roll out the pie dough into a circle roughly 1/8-inch thick. Place the blueberry mixture into the center of the circle and spread out until it is a uniform thickness, leaving a two-inch border on all edges. Fold the border of the pie dough over the filling, pleating the dough every two or so inches. Brush the visible pie dough with egg wash and sprinkle the demerara sugar evenly over the dough and the filling. Refrigerate for 20-30 minutes to firm up the crust.
Preheat oven to 400 degrees F (204 degrees C).
Bake for 40 to 50 minutes, or until the crust is golden and the blueberries have released their juices. Cool slightly before serving. Serve with a topping of whipped cream or side of vanilla ice cream.
*Add more or less to taste, depending on the sweetness of the berries.
