blueberry pecan galette

Hiiiiii! How are you? I really can't believe it is already August. It is just crazy. Even though it has been uncontrollably muggy around here I LOVE it and never want it to end. My mom keeps saying that no one can complain after the most horrible snow filled winter we had and I do agree, no matter how muggy! Conor and I got back from vacation a little over a week ago which makes us want to instantly plan our next vacation...any suggestions?

Lets start by talking about the word  galette, it basically means freeform or open face tart. It's "rustic", which is also a great term to use when you make something that is messy, but also beautiful and delicious. If you want you can just call this a blueberry pecan tart, I won't mind. I think it would be amazing no matter how you make it! The nuts in the crust are awwweeesome, its toasty and nutty and not too sweet. I also highly recommend topping this with some fresh whipped cream or ice cream, or both :) 

cookin' the cover from bon appetit!

blueberry pecan galette (rustic tart):

for the dough:

1/2 cup pecans

1 cup +2 tablespoons of all purpose flour

2 teaspoons of sugar

1/4 teaspoon cinnamon

1 stick (1/2 cup) chilled unsalted butter, cut into small pieces 

for the filling:

2 cups fresh blueberries

1 tablespoon cornstarch

1 1/2 teaspoons lemon juice

1/4 cup sugar, plus more for sprinkling

2 tablespoons of milk, half and half or cream

for the dough!

Preheat oven to 350, and line a small sheet pan. Place pecans on sheet and let toast in oven for 10-15 minutes. Toss them once and stay close by to be sure not to burn them. They should be slightly darkened and smell super nutty. Remove and let cool.  Pulse cooled pecans in a food processor till they are the consistency of coarse meal. Next add in the flour, sugar and cinnamon, pulse till everything is mixed together. Add butter and pulse in short bursts till it resembles coarse meal with some pieces of butter that are the size of peas! 

Dump this into a big bowl. Drizzle 4 tablespoons of ice water and then using your hands or a wooden spoon mix together. If you mixture seems dry, add a little more water (l1 teaspoon at a time). Do not over mix! transfer dough onto plastic wrap and form into a 6'' circle. Wrap and let chill for 1 hour.

assembly!

In a medium sized bowl toss together blueberries, cornstarch, lemon juice and 1/4 cup of sugar together. Set aside. Next, on  a floured surface, roll out dough to roughly a 12'' round. Carefully move the dough circle onto a lined sheet pan and pour blueberry mixture onto dough. Leaving a 2'' border. Fold over the edges, overlapping as you go. Brush the edges with the milk or cream and sprinkle with some sugar.

Bake at 375 for 40-50 minutes, or until the edges are golden and the filling is bubbly. Let cool slightly and serve!

This is worth turning the oven on.