Blueberry Pecan Galette

This recipe is for the cover item on the July 2015 issue of Bon Appetit.  We're heading to Michigan in a couple of weeks and we'll be bringing back blueberries.  I'll be trying this recipe for sure.  I have some great memories of picking blueberries as a kid.  Maybe we'll take the kids to pick blueberries.

1/2 C. pecans
1 C. plus 2 tbsp. all purpose flour
2 tsp. sugar
1/2 tsp. kosher salt
1/4 tsp. ground cinnamon
1/2 C. unsalted butter, cut into pieces

12oz. blueberries
1 tbsp. cornstarch
1 1/2 tsp. fresh lemon juice
1/4 C. sugar, plus more for sprinkling
All purpose flour
2 tbsp. milk, half and half or heavy cream

Preheat oven to 350 degrees.  Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10-15; let cool.  Pulse pecans in a food processor until they are the consistency of coarse meal.  Add flour, sugar, salt, and cinnamon.  Pulse to combine.  Add butter and pulse until mixture resembles coarse meal with a few pea sized bits.

Transfer to a large bowl; drizzle with 4 tbsp. ice water and mix, adding another tbsp. of water if needed, just until mixture comes together.  Gently pat dough into a 6" diameter disk.  Wrap in plastic wrap and chill for at least an hour.

Preheat oven to 375 degrees.  Toss blueberries, cornstarch, lemon juice, and 1/4 C. sugar in a large bowl.

Roll out douh 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.