Blueberry Cornmeal Galette
Chef John’s fresh blueberry cornmeal galette features a sweet filling that perfectly complements the texture of the crust, making it the perfect summer dessert.
With a pastry blender, combine flour, cornmeal, and salt in a bowl.
Using the pastry blender, mix in the cold butter and blend until crumbly crumbs are formed.
Pour in a small amount of cold water at a time, adding it while stirring with a fork until the dough comes together.
With your hands, combine the dough on a work surface and press it into a disk.
The dough should be wrapped in plastic wrap and chilled for about 30 minutes.
Set the oven to 400 degrees Fahrenheit (200 degrees C).
Use parchment paper or a Silpat® baking mat to line a baking sheet.
Combine cornstarch, sugar, lemon juice, and zest with the blueberries in a bowl.