Blueberry Brie galette

By Hapemom

Ingredients

• CRUST:
• 6 T. Frozen butter
• 1 glass ice water
• 1 egg (divided))
• 1 T. Sugar
• 1 c. Flour
• 1/2 t. Salt
• FILLING:
• 6 oz. Brie
• 2 c. Fresh blueberries
• Juice from 1 lemon
• 2 T. Sugar

Preparation

Step 1

Preheat oven to 350*

Grate frozen butter onto small plate with coarse cheese grater. Place in freezer till ready to use.

Beat egg in a small bowl with a fork. Divide into two bowls. Add 2 T. Ice water to one of the bowls. The other half egg will be used to brush on crust once assembled.

Whisk together flour, sugar and salt. Add the frozen grated butter and blend thoroughly, breaking up any clumps of butter. Add the egg-water mixture and work dough into a ball. Cover with plastic wrap and refrigerate if you don't plan on using it right away.

Place blueberries in a bowl with the juice of one lemon and 2 T. Sugar.

Slice the rind off Brie and cut into one-half inch slices.

Place dough on a piece of parchment paper, sprinkled with flour, and roll dough until about 1/8" thick. Carefully transfer parchment to baking dish.

Arrange Brie slices in center of dough, leaving a 2-3 inch border. Spoon 2/3 of the blueberries over the Brie, then fold up the edges of dough around the filling with the center exposed. Place the remaining blueberries on the center.

Brush remaining egg on crust and sprinkle with a little sugar.

Bake for 20-25 minutes, or until filling is bubbly and crust is light brown.

I usually tear the parchment paper from around the galette and then carefully slide it onto a serving plate.