Blueberry Galette with Lavender & a Pecan Crust

• Vegetarian

• Produce

  • 3 1/2 cups Blueberries
  • 1 1/4 tbsp Lavender, dried food grade
  • 1 Lavender, dried

• Condiments

  • 2 tsp Lemon juice, fresh

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Cinnamon, ground
  • 1 1/2 tbsp Cornstarch
  • 1/2 cup Granulated sugar
  • 1/2 cup Lavender sugar
  • 1/2 tsp Salt
  • 2 tsp Sugar
  • 2 tbsp Turbinado sugar
  • 1 Vanilla bean, seeds from

• Oils & Vinegars

  • 2 tbsp Cider vinegar

• Nuts & Seeds

  • 1 cup Pecans, toasted

• Dairy

  • 1/2 cup Butter, unsalted

• Frozen

  • 1/2 cup Ice

• Liquids

  • 1/2 cup Water

Found on theroadtohoney.com

Description

Ingredients

• 1/2 cup granulated sugar
• 1 tablespoon + 1/2 teaspoon dried lavender (food grade)
• 1/2 cup unsalted butter, chilled
• 1 cup pecans, toasted
• 1/2 cup cold water
• 2 tablespoons cider vinegar
• 1/2 cup ice
• 1 cup all-purpose flour
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• Seeds from 1 vanilla bean
• 2 tablespoons turbinado sugar
• Dried lavender (for spinkling, optional)
• For the Blueberry Filling:
• 3 1/2 cups blueberries
• 1/2 cup lavender sugar
• 1 1/2 tablespoons cornstarch
• 2 teaspoons fresh lemon juice

Directions

• Combine the sugar & dried lavender in the small bowl of a food processor. If your food processor is too big and you dont have an insert, alternatively you can use a mortar & pestle to work the lavender into the sugar or you could make a larger batch & use the lavender sugar for other baking needs.
• Pulse until flecks of lavender are distributed throughout the sugar.
• Store in an airtight container until ready to use.
• Pre-heat oven to 350 degrees F.
• Place a large mixing bowl in the freezer.
• Cut the butter up into 1 inch cubes & place them in the freezer.
• Place pecans on a rimmed baking sheet & toast in the oven until they are fragrant & slightly darkened (about 10-15 minutes). Be sure to toss mid-way during baking. Allow pecans to cool completely before continuing.
• Combine the cold water, cider vinegar, & ice in a bowl. Set aside.
• Once pecans are cool, pulse them in a food processor until they have the consistency of a coarse meal.
• Add flour, sugar, salt & cinnamon. Pulse until well combined.
• Remove the bowl from the freezer & add the flour mixture to it.
• Add the butter & toss to coat with the flour mixture.
• Quickly work the cold butter into the flour mixture with a pastry cutter. Alternatively, you could work the butter into the flour with the tips of your fingers, squishing until the butter is pea sized.
• Drizzle 4 tablespoons of water onto the dough and use a wooden spoon to work it into the flour mixture.
• Add the vanilla beans.
• Continue to add water, one tablespoon at a time, until the dough comes together. Take care not to overwork the dough. You want a marbleized effect with streaks of butter throughout the dough.
• Wrap the dough in plastic wrap & place it in the refrigerator at least 1 hour, but preferably overnight.
• Combine the blueberries, lavender sugar, cornstarch, & lemon juice together in a big bowl.
• Set aside.
• Preheat oven to 375 degrees F.
• Place dough on a lightly floured piece of parchment paper. You will be rolling the dough out on this so you will want to make sure that the piece of parchment paper is at least 14 inches.
• Roll the dough out into a 12 inch round.
• Mound the blueberries into the center of the round, leaving at least a 2 inch boarder.
• Fold the edges over, overlapping slightly.
• Whisk together 1 egg white & 1 teaspoon water.
• Brush the egg white mixture on the dough & sprinkle with sugar & dried lavender (optional).
• Bake the galette until the crust is dark golden brown & the blueberry filling is bubbling (about 50-60 minutes).
• Allow the galette to cool before serving.