Wild Blueberry Lemon-Mint Galette

This easy, rustic-inspired galette is one of my favorites. The richness of the wild blueberries is perfectly complemented by a zesty, lemon accent with an ever-so subtle note of mint.

I love baking galettes because they’re super low-key. Their rustic nature allows for any imperfection to easily be concealed within their beauty. One of my favorite things about this galette is how simple and satisfying it is–it has the weight of a pie yet the airiness of a tart.

Ingredients
1 1/2 cups all-purpose flour
1.5 tablespoons granulated sugar
1/2 tsp salt
1 stick salted butter, cut into small pieces and chilled
1 tablespoon apple cider vinegar
1/4 cup ice water
1 large egg, beaten
1 tablespoon sugar, for dusting
4 tablespoons granulated sugar
1 teaspoon fresh mint, chopped finely
zest of 2 lemons
1/2 cups wild blueberries (frozen)
juice of two lemons
1/2 teaspoon vanilla extract
1 teaspoon arrowroot powder
1 teaspoon flour

Make the dough

In a food processor, add the flour, sugar, and salt and pulse until combined.

Then, add in the cubed butter little by little and pulse until there are lemon-seed sized clumps.

In a small bowl, combine the cold water and apple cider vinegar. Pour into the flour mixture and pulse until the dough begins to hold together.

Transfer the dough onto a clean, flat, parchment-lined surface. Form the dough into a small disc and wrap in the parchment. Refrigerate the dough for at least 2 hours or up to 2 days.

Make the filling

Preheat the oven to 375 degrees.

In a small bowl, combine the sugar, lemon zest and mint. Rub together so that the oils of the mint and lemon are fully released.

To the lemon sugar mixture add the blueberries, lemon juice, vanilla, arrowroot powder and flour. Gently stir until combined.

On a flat surface, roll out the dough into a 12 in circle, or until the dough is about 1/4 in thick.

Place the berry mixture in the center of the dough, leaving about a 1 in border. Gently fold the edges of the dough over the edge of the berries.

Beat the egg and brush the edges of the dough. Sprinkle with 1 teaspoon of sugar.

Bake for 40 minutes, turning halfway through to ensure even browning. The crust should be golden brown when its done.

This rustic-inspired tart is a sweet, buttery, flaky springtime favorite.

Adding a little extra egg-wash to the dough will create a golden, flaky crust that simply melts in your mouth. Dust with sugar for an added hint of buttery sweetness.

Enjoy!