This recipe from Bon Appetit was super easy and quick if you want something that kind of resembles a pie but doesn’t take all the time. You
can make the whole galette in one day, but you can also make the crust a day or two before. I had some issues with toasting the pecans as you well shortly see, but luckily had enough to try again!
The original recipe toasts the pecans in the oven where I used the stove. It only takes a few minutes so once they become fragrant, remove them from the heat.
- ½ cup pecans
- 1 cup plus 2 TBS all-purpose flour
- 2 tsp sugar
- ½ tsp salt
- ¼ tsp cinnamon
- 1 stick chilled unsalted butter, cut into pieces
- 12 ounces blueberries
- 1 TBS arrowroot
- 1½ tsp fresh lemon juice
- ¼ cup sugar
- 2 TBS milk
- Demarara sugar for sprinkling
In a skillet over medium heat, toast pecans until fragrant. Remove from heat and allow to cool. Pulse pecans in a food processor until they are coarsely chopped. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until the mixture is crumbly. In a large bowl; drizzle 4 Tbsp. ice water and mix until it is just combined. Create a 6″-diameter disk with the dough, wrap in plastic, and chill at least 1 hour (or overnight).
Preheat oven to 375°. Toss blueberries, arrowroot, lemon juice, and ¼ cup sugar in a large bowl. On a lightly floured surface, roll the dough to a 12″ round. Transfer to a parchment-lined baking sheet. Place blueberry mixture in center of dough, leaving a 2″ border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar. Bake for about 45–50 minutes. The crust should be a dark golden brown and filling, bubbling Let cool before serving. It also be covered in plastic for the following day.