⅓cupbuttermilkI used 1/3 cup milk mixed with 1 teaspoon vinegar and let it sit for 15 minutes before using
24oz.3 cups fresh blueberries
1tablespoonfresh lemon juice
1teaspoonfresh lemon zest
¼teaspoonfreshly grated nutmeg
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For the dough~
In a large bowl, combine the ingredients for the crust: the flour, sugar, cornmeal and salt.
Add butter and with a pastry cutter, blend it in until the mixture resembles coarse meal. (You can also use a food processor for this step and pulse the butter into the mixture 4-5 times.)
Pour the buttermilk (or milk/vinegar mixture) into the bowl and stir until the dough begins to stick together.
In each galette I’ve made, the dough hasn’t stuck together, so I just gather it into a ball as much as possible with my hands and then stick the rest of the dough remnants onto it while it’s sitting on the plastic wrap.
(OR with the processor running, slowly pour the buttermilk through the chute, processing until the dough forms a ball.)
If you do have a problem with it consolidating, add just a tiny, and I do mean TINY bit more buttermilk or milk.
Remove the dough ball from the bowl and adhere any remaining pieces of dough to it, then wrap in plastic wrap.
Refrigerate for at least 45 minutes before rolling out.
The galette dough is able to be made in advanced and can be refrigerated up to three days before being used.
Preheat oven to 350 degrees F. when ready to bake.
For the filling ~
In a large bowl, combine blueberries, sugar, chopped crystallized ginger, corn starch, lemon juice and zest, and nutmeg.
Gently mix everything together so that you don’t crush the blueberries.
Place a piece of parchment on a baking sheet or pizza stone.
Remove the dough from the refrigerator and roll it out, starting from the center, into a circle (or as close as you can get it) 14 inches across.
Place the filling contents into the center of the circle and then gently spread around the circle to within two inches of the edge.
Fold the edges of the dough up over the filling, overlapping the dough if necessary, and gently pressing the creases to ensure that creases are sealed.
Lightly brush the edge of the dough with the beaten egg and sprinkle with turbinado sugar. (You will have egg left over.)
Bake for 1 hour, until the crust is golden brown and the filling is bubbly.
Transfer baking sheet to a wire rack and allow to cool for 20 minutes before serving.