Blueberry Galette with Pecan Crust

The great thing about a blueberry galette recipe? The more rustic (read: messed up) it looks, the better. Novice bakers, this one's for you.

Dough:
½ cup pecans
1 cup + 2 Tbsp. all-purpose flour, unbleached
2 tsp. sugar
½ tsp. sea salt
¼ tsp. ground cinnamon
½ cup (1 stick) butter, chilled, cut into pieces

Filling and Assembly:
12 oz blueberries (~ 2 cups)
1 Tbsp. cornstarch
1½ tsp. lemon juice, freshly squeezed
¼ cup sugar
all-purpose flour, for surface
2 Tbsp. milk, half-and-half or heavy cream

Garnish:
sugar

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

For the Dough:
Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10-15 minutes; let cool. Pulse pecans 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 4 Tbsp. ice water and mix, adding another Tbsp. 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.

Make-Ahead: Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Filling and Assembly:
Toss blueberries, cornstarch, lemon juice, and ¼ cup sugar in a large bowl.

Roll out dough on a lightly floured surface to a 12" round. Carefully transfer to a parchment-lined baking sheet. Mound blueberries in center of dough, leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.

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

Makes 10 servings.

Make-Ahead: Galette can be baked 1 day ahead. Store tightly wrapped at room temperature.