Rustic Blueberry Galette

with crystallized ginger

Adapted from Food & Wine
Serves 6

For the Pastry
1 1/2 cups all-purpose flour,
plus more for sprinkling
1 1/2 tbs candied ginger, minced
1/4 tsp salt
1 1/2 sticks cold unsalted butter,
cut into small pieces
1/4 cup ice water

For the Filling
2-4 tbs sugar,
depending on the sweetness of the blueberries
2 tsp grated lemon zest
1/4 cup all-purpose flour
4 cups blueberries
2 tbs fresh lemon juice
1 egg plus 1 tbs milk
1 tbs candied ginger, minced

Make the pastry: Combine the 1 1/2 cups of flour with the candied ginger and salt in a food processor and pulse to mix. Add the butter and pulse until it is the size of small peas. Sprinkle on some of the ice water and pulse just until the pastry starts to come together. Turn the pastry out onto a lightly floured work surface and pat it into a disk. Wrap in plastic and refrigerate for 2 hours, or until firm. (Can be made up to 2 days ahead and stored in the refrigerator.)

Make the Tart: Line a large baking sheet with parchment paper. On a lightly floured work surface, roll the pastry to a 14-inch round about 1/8 inch thick. Fold the pastry in half and transfer it to the prepared baking sheet. Unfold the pastry and refrigerate for 15 minutes.

Preheat the oven to 375°F. In a large bowl, mix the sugar with the lemon zest and flour. Fold in the blueberries and lemon juice and let stand for 15 minutes.

Spoon blueberry filling in the center of the pastry, leaving a 1 1/2-inch border all around. Fold the pastry border up and over the blueberries, pleating it as necessary.

Whisk together egg and milk to form an egg wash. Brush the egg wash on pastry and sprinkle tart with sugar and candied ginger. Bake for about 55 minutes, or until the pastry is golden brown and the filling starts to bubble. Transfer the baking sheet to a rack and let cool. Cut into wedges and serve warm or at room temperature.

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