Blueberry and Mascarpone Galette

Ingredients

• 3/4 cup spelt flour (if you don’t have spelt flour, you can replace with another wheat flour or all purpose flour)
• 1/2 cup almond meal
• 2 tablespoons confectioners' sugar
• 1/8 teaspoon salt
• 6 tablespoons unsalted butter, chopped into cubes
• 3 tablespoons iced water
• 1/2 tablespoon distilled white vinegar
• 3 cups fresh blueberries
• Finely grated zest of 1 large lemon
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1/4 cup sugar
• 1/4 cup mascarpone cheese
• 2 tablespoons almond meal
• 2 tablespoons demerara sugar
• 1 medium egg, lightly beaten

Instructions

1. 1

   To make galette dough, pulse flour, almond meal, sugar, and salt together in a food processor fitted with the blade attachment until combined. Add the butter and pulse until the mixture resembles coarse crumbs, 7 to 10 pulses. Do not over-process. You need pea-size chunks of butter.

2. 2

   Whisk iced water and vinegar together. Drizzle in vinegar and water mixture and pulse until dough is crumbly in texture but holds together when squeezed, about 6 pulses. If the mixture is dry, pulse in half a tablespoon of ice water at a time.

3. 3

   Transfer dough on lightly floured counter and pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 1 hour, or up to 2 days.

4. 4

   Unwrap the dough and place it on a piece of parchment paper. Cover with a second piece of parchment. Roll the dough into 12-inch round about 1/8-inch thick. Refrigerate dough for 15 minutes.

5. 5

   In large bowl, toss together blueberries, sugar, lemon juice, zest, and cornstarch. Set aside.

6. 6

   Spread the mascarpone cheese on the dough and leave about 1 inch border. Sprinkle 2 tbsps of almond meal on top of the mascarpone cheese.

7. 7

   Arrange the blueberries in the center of the dough leaving a one inch border uncovered. Fold the dough edges over the blueberries, pleating it loosely and leaving the galette open in the center. Patch the dough together if it breaks. Pour the juice from the blueberry mixture into the galette.

8. 8

   Brush the dough with the egg and sprinkle demerara sugar over the whole galette. Chill galette in freezer for 15 minutes to firm up.

9. 9

   Preheat oven to 350 degrees F.

10. 10

    Bake for 45-50 minutes on the middle rack, until the filling bubbles up vigorously and the crust is golden. Cool for at least 25-30 minutes on wire rack.

11. 11

    Serve warm or at room temperature with vanilla ice cream.