Daybreak Delights: Blueberry Walnut Galette

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Blueberry Walnut Galette






½ cup walnuts, chopped

1 cup plus 2 tablespoons all-purpose flour

2 teaspoons sugar

½ teaspoon kosher salt

¼ teaspoon ground cinnamon

½ cup (1 stick) chilled unsalted butter, cut into pieces


Filling And Assembly


2 cups blueberries

1 tablespoon cornstarch

1½ teaspoons fresh lemon juice

¼ cup sugar, plus more for sprinkling

All-purpose flour (for surface)

2 tablespoons half-and-half, or heavy cream



Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool. Pulse walnuts in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.

Transfer to a large bowl; drizzle with 2 Tbsp. ice water (as needed) and mix, adding another tablespoonful of water if needed, just until mixture comes together. Gently pat dough into a 6"-diameter disk. Wrap in plastic and chill at least 1 hour.

Filling And Assembly

Preheat oven to 375°.  Roll out dough on a lightly floured surface until it’s roughly 12" round.  Place dough onto a pre-greased or silicone lined baking sheet. Mix blueberries, cornstarch, lemon juice and ¼ cup sugar in a bowl.  Add blueberries mixture to the dough, leaving a 2" border. Fold edges over blueberry mixture, overlapping slightly. Brush dough with milk and sprinkle with sugar.

Bake galette until crust is golden brown and filling is bubbling, 45–50 minutes. Let cool before serving.

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