Blueberry Lemon Galette

.... with an almond flour crust! This delicate crust held up beautifully. The fresh lemon zest and lemon juice lend a subtle flavor to this light, seasonally elegant dessert. Serving this with vanilla ice cream would make this extra special, but it’s delicious and complete on its own.

Crust:
1 1/2 cups fine almond flour
1/4 cups fine white cornmeal
1 tbsp sugar
1/4 tsp salt
1 stick butter (I used vegan) cut into pieces
2 to 4 tbsp ice water

Filling:
2 cups fresh blueberries
1 packed tsp fresh lemon zest
Juice of 1 lemon
1 tbsp all purpose flour
1/4 tsp salt
2 tsp sugar

1 tbsp jam mixed with a tsp of water, mixed to thin out. This will be spread on the rolled out dough before putting the blueberry filling on. I used raspberry jam, but strawberry, plum, or apricot should work well, too.

Glaze:
An egg or egg substitute, mixed with 1 tbsp of water. Optional cinnamon sugar.

For the dough, mix all ingredients in a food processor, starting with 2 tbsp of the ice water. The dough should be a well combined, cohesive texture. Add more of the ice water by the tbsp to ensure the dough can be squeezed (I used just 2 tbsp). Pulse to combine. Wrap in plastic and refrigerate for 45 minutes.
Preheat the oven to 400 before the dough is ready to exit the fridge. Prepare a baking sheet with parchment paper. Combine all the filling ingredients in a medium bowl.

Roll out the dough on a well floured board. I like to pat it out with my hand first to mostly flatten. Spread the jam mixture on the dough, leaving a 1 1/2 inch border. Top with the filling, within the border. Fold the border over the edges of the blueberries, pinching with your fingers to close and secure. Brush edges of the dough with the egg wash, and sprinkle lightly with cinnamon sugar. Bake for about 20 minutes until the edges are golden brown. Gently lift, using a spatula underneath the parchment paper onto a cooling rack. Cool completely before serving. Keep extras stored in the fridge. Eat extras alone at midnight out of said fridge.