Blueberry Cornmeal Galette

YieldsPrep TimeTotal Time
1 Galette20 min1 hr 35 min


For the Cornmeal Crust:

  • 1 ½ cups all-purpose flour
  • ½ cup cornmeal
  • ½ teaspoon fine salt
  • ½ cup cold unsalted butter, cubed
  • 6 tablespoons ice water, or as needed

For the Blueberry Filling:

  • 1 pound fresh blueberries, rinsed and dried
  • ½ cup white sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon zest
  • 1 ½ teaspoons cornstarch

For the Egg and Sugar Glaze:

  • 1 large egg, beaten
  • 1 teaspoon water
  • 1 tablespoon demerara sugar


  1. Combine flour, cornmeal, and salt in a bowl with a pastry blender. Add cold butter and combine with the pastry blender until coarse crumbs form. Drizzle in cold water, a little at a time, stirring to combine with a fork, until dough comes together.
  2. Turn dough onto a work surface and bring together with your hands; press into a disk of dough.
  3. Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes.
  4. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
  5. Combine blueberries, sugar, lemon juice, lemon zest, and cornstarch in a bowl.
  6. Remove dough from the refrigerator and roll on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick.
  7. Place blueberry filling into the center of the dough, leaving 3 to 4 inches of space around the border of dough. Fold dough up and around the berries, rotating a few inches and make another fold, overlapping the first; repeat around the dough until pleats are formed.
  8. Combine beaten egg and water in a small bowl and brush on the dough. Sprinkle on demerara sugar.
  9. Bake in the center of the preheated oven until golden, about 45 minutes.

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