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.
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