enjoy this pecan blueberry galette with a dollop of Greek yogurt this Monday morning & 42nd day of COVID-19 breakfasts.
(serves 6 & takes 15 min + 45 min cooking time)
½ cup pecans
1 cup + 2 tbsp all-purpose flour
2 tsp + ¼ cup granulated sugar + more for sprinkling
½ tsp kosher salt
¼ tsp ground cinnamon
½ cup unsalted butter
12 oz fresh blueberries
1 tbsp cornstarch
1½ tsp fresh lemon juice
2 tbsp milk
1. preheat oven to 350°F. toast pecans on a rimmed baking sheet 10 minutes. meanwhile, in a large bowl, combine flour, 2 tsp sugar, salt, & cinnamon. in a food processor, pulse pecans until a meal forms. add pecan meal, butter, & 4 tbsp ice water to flour mixture. chill until ready to use.
2. preheat oven to 375°F. in a large bowl, toss blueberries, cornstarch, lemon juice, & ¼ cup sugar. transfer round of dough to parchment-lined baking sheet. place blueberries in center of dough, with a 2" border. fold edges over & brush dough with milk & sprinkle with sugar.
3. bake 45 minutes, until crust is golden brown & filling is bubbling.