A galette is a free-formed tart with hand-folded edges.  Blueberries pair wonderfully with the brie cheese in this delicious galette with almost a cheesecake consistency. Dried lavender is added to the flaky crust for a light but exotic background that really matches the blueberries nicely.

Ingredients

• FOR THE CRUST:
• 6 tablespoons butter, frozen
• 2 tablespoons ice cold water
• 1 wholeegg, separated
• 1 tablespoon sugar
• ½ teaspoon dried lavender, crushed
• 1 cuppastry flour (or All-purpose), plus more if necessary
• ½ teaspoon salt
• FOR THE FILLING:
• 6 ounces brie cheese
• 2 cupsfresh blueberries
• 1 wholelemon, juiced
• ¼ cupsugar, divided

• Prep Time: 15 minutes
• Cook Time: 25 minutes

• Total Time: 40 minutes
• Yield: Serves 6

Preparation

To make the crust:
Use a coarse cheese grater to grate the butter onto a plate. Keep the butter cold by placing in the freezer until ready to use.

Place the sugar and dried lavender in a small food processor (You can also use a mortar and pestle). Pulse briefly to combine and then place in a medium-sized mixing bowl. Combine with the flour and salt. Add the frozen grated butter and use your finger tips or a pair of forks to blend together the flour mixture and butter.

In a small bowl, beat the egg with a fork. Place half of the beaten egg (about 2 Tablespoons) into the ice water, setting the remaining egg aside for later. Beat well. Add the cold egg-water mixture to the flour/butter mixture and work the dough into a ball, adding more flour or cold water to achieve the right consistency. Try to work the dough as little as possible. The more you handle it the tougher the resulting crust. The dough should be neither sticky or dry and crumbly. It should hold together well. Cover the dough with plastic wrap and refrigerate if you don’t plan on using it right away.

To assemble:

Preheat the oven to 350 degrees F.

Slice the rind off of the brie and cut the cheese into 1/2-inch strips. Place the blueberries in a bowl with the juice from one lemon and 2 Tablespoons of sugar. Toss to combine.

Place the dough on a piece of parchment paper, then sprinkle with flour. Roll out the dough until it’s about 1/8-inch thick (like you would for a pie crust). Carefully transfer the parchment to a rimmed cookie sheet.

Arrange brie slices in the center of the dough, leaving a 2-3 inch border. Spoon 2/3 of the blueberries over the brie.  Gather up the edges of the dough and fold over around the filling with the center fruit still exposed. Place the remaining 1/3 blueberries in the center opening.

Brush the remaining egg over the crust and sprinkle the remaining 2 Tablespoons of sugar over the entire galette.

Bake at 350 degrees F for 20-25 minutes or until the filling is bubbly and the crust is golden brown.

Allow galette to sit for about 10 minutes before slicing.

 

More Gourmet Blueberry Recipes:

Molten Lemon Cake with Simmered Summer Blueberries

Cinnamon Corn Ice Cream with Blueberries

Blueberry Financier with Corn Bread Streusel