Blueberry Galette with Almond + Pecan Crust
Serves: 6-8
  • ¼ cup unsalted almonds
  • ¼ cup pecans
  • 1 cup all-purpose flour, plus more for rolling out the dough
  • ½ teaspoon salt
  • 2 teaspoons sugar
  • ½ cup cold unsalted butter, cut into chunks
  • 2 cups fresh blueberries
  • ¼ cup sugar
  • 1½ teaspoons fresh lemon juice (about half a lemon's worth)
  • 1 tablespoon cornstarch
  • 1-2 tablespoons milk
  • Turbinado sugar (1-2 teaspoons - just enough to dust on the galette crust)
  1. Preheat oven to 350 degrees
  2. Place almonds and pecans on a baking sheet and bake for about 10 minutes
  3. Remove from oven and let cool
  4. Add nuts to a food processor and pulse until it looks like wet sand
  5. Next add the flour, salt and sugar and pulse to combine
  6. Add butter and pulse until combined, with a few smaller chunks of butter remaining
  7. Add dough mixture to a large bowl and drizzle with 4-5 tablespoons of ice cold water
  8. Combine with your hands until dough is formed
  9. Form into a disk, wrap in plastic wrap, and chill in the refrigerator for at least one hour - up to overnight
  10. Once dough is chilled, remove from refrigerator and preheat oven to 375 degrees
  11. In a medium-sized bowl, add blueberries, sugar, lemon juice and cornstarch. Gently combine with a wooden spoon, being sure not to break up the blueberries
  12. Roll dough on a lightly floured surface to a 12 inch round
  13. Transfer to a parchment-lined baking sheet
  14. Add blueberry mixture to the middle of the dough, leaving a 2 inch border, trimming any access dough if needed
  15. Fold edges of the dough over (blueberries should be underneath folded dough)
  16. Brush dough with milk and sprinkle with the Turbinado sugar
  17. Bake galette for 45-50 minutes until crush is dark golden brown
  18. Cool, slice and serve
Recipe by Feeding an Italian at