Start by preparing the crust. In a large bowl, whisk together the
All-Purpose Flour (2 1/2 cups)
Granulated Sugar (1 Tbsp)
Salt (1 tsp)
Unsalted Butter (1 cup)
and toss to coat the butter evenly.
On a well-floured surface, dump the flour mixture. With a well-floured rolling pin, roll the mixture together, flattening the butter into the flour. Use a bench scraper to bring the mixture back together again as needed.
When the butter is in long streaks and evenly distributed through the flour, return the mixture to the bowl and create a well in the center with your fingers.
Buttermilk (1/2 cup)
and stir to combine and make a shaggy dough. If necessary, add more buttermilk, a Tbsp at a time, but the mixture should stay a little on the dry side.
Divide the dough into 2 and flatten slightly into disk shapes. Wrap each in plastic wrap and chill in the fridge for at least 2 hours or overnight.
Line two large baking sheets with parchment paper or silicone baking mats. Make sure you have enough room in your refrigerator or freezer for these baking sheets, as the galettes will need to chill before baking.
To prepare the blueberry filling, start by cleaning the
Fresh Blueberries (2 cups)
, rinse in cool water, and drain well.
In a medium bowl, gently stir or toss the blueberries,
Instant Clear Jel Thickener (2 Tbsp)
Granulated Sugar (1/3 cup)
, 1 tsp of
, and 1 Tbsp of Lemon Juice until evenly combined. Place in the refrigerator to chill.
Working with 1 chilled pie dough at a time, place the dough onto a floured work surface. Roll into a large 12-inch circle, using your warm hands to mold any cracking edges back together.
From the circle, cut 3 rounds using a 5-1/2 or 6-inch cookie cutter (you can also use a pan lid to cut if you have one the right size). Work quickly, as the dough becomes more delicate the longer it’s at room temperature. Repeat with the second chilled pie dough for a total of 6 crusts.
Arrange dough rounds on prepared baking sheets. Remove filling from the refrigerator and spoon about ¼ cup into the center of each, leaving any excess juice behind in the bowl.
Gently and tightly fold and pleat the edges up and over the filling, leaving the very center exposed. Pinch the pleats and folds to help keep them tight and compact so that they don’t unfold or lose shape while baking.
Add a few
Rosemary Leaves (to taste)
to the top of each galette.
Large Egg (1)
Water (1 Tbsp)
together and using a pastry brush, brush pastry edges with egg wash.
Sprinkle generously with
Raw Sugar (2 Tbsp)
Chia Seeds (1 Tbsp)
for a sweet crunch.
Chill or freeze the shaped galettes for at least 30 minutes and up to 4 hours. The galettes will lose their shape if they are not chilled well.
Preheat the oven to 375 degrees F (190 degrees C).
Bake chilled galettes for 25-28 minutes or until the edges are golden brown and the blueberry filling is bubbling.
Remove from the oven and cool for at least 10 minutes before serving to allow the filling to thicken slightly as it cools. These are wonderful warm or at room temperature!