Blueberry-Pecan Galette with Abby's Mom

You know what one of my favorite things about summer is? Fresh picked blueberries.  YUM.  I love them in everything - lemonade, muffins, pies.. you name it!

When I went to my parents house a few weeks ago for a family BBQ, my Mom had made a Blueberry-Pecan Galette that she found in Bon Appetite Magazine.  My eyes popped when I saw this thing.  Not only was it delicious, it was GORGEOUS.  Those lovely summer blueberries all baked and juicy... SO perfect.

Seri was kind enough to invite my Mom to come and stay with us at the house out East for a few days, so as soon as she made the arrangements to come, I asked my Mom to duplicate the Galette.  Thankfully, she was totally down, and she treated us to this delicious sweet.

Is your mouth watering yet? Good! Here is how you can make your own Blueberry-Pecan Galette.

What you will need for the dough: - ½ cup pecans - 1 cup plus 2 tablespoons all-purpose flour - 2 teaspoons sugar - ½ teaspoon kosher salt - ¼ teaspoon ground cinnamon - ½ cup (1 stick) chilled unsalted butter, cut into pieces

What you will need for the filling: - 12 ounces blueberries (about 2 cups) - 1 tablespoon cornstarch - 1½ teaspoons fresh lemon juice - ¼ cup sugar, plus more for sprinkling - All-purpose flour (for surface) - 2 tablespoons milk, half-and-half, or heavy cream

What to do for the dough: -Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining. -Transfer to a large bowl; drizzle with 4 Tbsp. ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Gently pat dough into a 6"-diameter disk. Wrap in plastic and chill at least 1 hour.

What to do for the Filling And Assembly: -Preheat oven to 375°. Toss blueberries, cornstarch, lemon juice, and ¼ cup sugar in a large bowl. -Roll out dough on a lightly floured surface to a 12" round. Carefully transfer to a parchment-lined baking sheet. Mound blueberries in center of dough, leaving a 2" border. -Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar. -Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes. Let cool before serving.

Serves 10.  For a little extra somethin', you can top the galette with powdered sugar or whipped cream, or both!

Eat up and enjoy!