Rustic Blueberry Galette with Lemon Zest

1.Prepare the Crust: In a large bowl, whisk together the flour, salt, and 1 tablespoon of sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

2.Gradually add the ice water, one tablespoon at a time, mixing lightly until the dough just comes together. Do not overmix. Form the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.

3.Prepare the Filling: In a medium bowl, gently combine the fresh blueberries, 1/2 cup sugar, 2 tablespoons flour, egg yolk, lemon zest, lemon juice, and a pinch of salt. Toss gently until the berries are evenly coated. Set aside.

4.Preheat the oven to 200°C (395°F). Line a baking sheet with parchment paper.

5.Assemble the Galette: On a lightly floured surface, roll out the chilled dough into a rough 14-inch circle, about 1/8 inch thick. It does not need to be perfectly round; rustic edges are desired.

6.Carefully transfer the dough circle to the prepared baking sheet. Spoon the blueberry filling into the center of the dough, leaving a 2-inch border around the edges.

7.Fold the edges of the dough up and over the filling, overlapping the dough slightly to create a rustic, free-form border. The center of the filling will remain exposed.

8.Brush the folded crust edges with the egg wash (beaten egg mixed with milk). Sprinkle the coarse sugar evenly over the egg-washed crust.

9.Bake for 35 to 45 minutes, or until the crust is deep golden brown and the blueberry filling is bubbly and thickened. If the edges brown too quickly, loosely cover them with foil.

10.Let the galette cool on the baking sheet for at least 20 minutes before slicing and serving. This allows the filling to set properly.