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1 1/4 cup all-purpose flour, plus more for dusting 1/2 tsp kosher salt 1 1/2 tsp granulated sugar 1/2 cup unsalted butter, cold and cubed 1/4 cup ice cold water, plus more if necessary 1 egg, beaten, for egg wash
Preheat the oven to 375° F. Line a baking sheet with parchment paper; set aside.
Start out by creating the lemon cream. In a small saucepan, combine half of the lemon zest, the lemon juice, sugar, egg, egg yolk, and salt; whisk to combine.
Start out by creating the lemon cream. In a small saucepan, combine half of the lemon zest, the lemon juice, sugar, egg, egg yolk, and salt; whisk to combine.
Now, onto the galette’s pâte brisée component. In a large bowl, combine the all-purpose flour, salt, and sugar.
Turn out the dough onto a sheet of plastic wrap.
For the filling: In a large bowl, toss the blueberries with the granulated sugar, corn starch, and fresh lemon juice.