- 1 1/4 cup AP flour + extra for dusting
- 1 1/4 cup whole wheat flour
- 2 tablespoons fresh rosemary, very finely chopped
- 2 tablespoons turbinado sugar + extra for dusting
- 1 teaspoon salt
- 16 tablespoons cold butter, cut into small cubes
- 1/4-1/2 cup ice cold water
- 1egg, for glazing the crust
- 2 pints fresh blueberries
- 1/4 cup turbinado sugar
- 1/2 teaspoon cinnamon
- 1 lemon (juice of)
- 3 tablespoons flour
- Preheat oven to 400 degrees F.
- In a kitchenaid mixer with the paddle attachment or a food processor, mix together the dry ingredients.
- Add the cubed butter, and mix or pulse until butter breaks down into pea sized pieces.
- With the machine running or pulsing, add the ice water until the dough JUST begins to come together.
- Turn the crust mixture out onto some plastic wrap, wrap it and flatten it into a disk shape. Refrigerate for about 10 minutes while you prepare the filling.
- Throw all the filling ingredients into a bowl, and mix well so that that the sugar and flour coat all the blueberries well.
- Remove the chilled crust from the fridge and unwrap it onto a silpat or piece of parchment paper large enough to cover your baking sheet. Dust it with flour, then roll the dough out until it is between 1/8" and 1/4" thick.
- Spoon the filling and its juices into the middle of the crust and spread it out leaving a 2" border of crust. Fold the border of the crust over onto the filling, leaving the nice rustic edges.
- Brush the crust with eggwash and sprinkle the crust with sugar. Slide the galette on the silpat or parchment onto a baking sheet.
- Bake for about 40 minutes or until crust is golden.