A galette is basically a pie that is formed by hand instead of being baked in a pie pan. This one is loaded with blueberries and frangipane, then the edge of the dough folded over just enough to enclose the filling, so that the beautiful fruit shows through in the center. This gives it a casual, rustic look that keeps it from feeling too fancy. Galettes make a great dessert for a barbecue or picnic.
Makes 8 to 10 servings
1 Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
2 In a medium bowl, combine the blueberries, sugar, cornstarch, and vanilla. Set aside.
3 On a lightly floured work surface, roll out the pie dough to a 12-inch circle. Place the dough on the prepared baking sheet. Spoon the frangipane in the center of the dough, leaving a 3-inch border, then carefully pile on the blueberry mixture. Fold the edge of the dough up over the filling, leaving some blueberries exposed in the center. This is a rustic tart, so don’t worry about making it perfect—it will bake up beautifully. Brush the dough with the egg to give the pastry a lovely shine.
4 Bake for 30 to 35 minutes, until the crust is golden brown.
5 Serve warm, with vanilla ice cream. Store any leftovers in the fridge, covered, for up to 3 days.