Blueberry Galette

Blueberries are here! Our local Henry's Market has big fat juicy organic blueberries just begging to be eaten! After satisfying my initial gluttony with a few handfuls, I said to myself; "Self, why not turn the rest of them into an easy rustic tart?"

I could think of no reason to disagree with myself, so that's what I did.

Filling
1-1/2 cups of blueberries
1/4 cup of flour
2-3 tablespoons of sugar
Juice of 1/2 lemon


Dough:
1/2 cup of cold Unsalted Butter
1/4 cup of cold Water
1/2 teaspoon of Salt
1- 1/4 Cups all purpose Flour

Cut the butter into small pieces (approximately 1 tablespoon in size). Dissolve the salt into the water and put aside. Measure the flour into the bowl, and using a pastry cutter combine the flour and butter. Make a well in the mixture and pour in the water. Continue to combine with the pastry cutter to form a dough. Turn the dough out on a floured surface, sprinkle with flour and roll out to form a rectangle about 1/4 inch thick. Fold the dough in half and roll out again. Repeat this step 3 or 4 times, then fold the dough and put it in the refrigerator for 30 minutes.
Take out the dough and roll into a circle or rectangle depending on the shape you want for the galette, about 1/8 inch thick. Mound 1-1/2 cups of blueberry filling in the middle, leaving a border of about 2 inches. Fold in the border to partially cover the fruit.

Whisk together 1 egg yolk and 1 tablespoon of heavy cream, then brush lightly over the dough/crust and sprinkle with sugar. Bake for 50 minutes at 375 degrees. Cool, Cut and Enjoy. Vanilla ice cream would be really good on top. I'm going to get some now!

Makes a 6 x 6 inch tart. Serves 4.