Blueberry Galette

Ingredients

Dough

1 1/4 cup flour

1/2 cup cold butter, cut into small diced pieces

1 tsp salt

2 TBSP apple cider vinegar

1/4 cup cold ice water

Filling

1 pint blueberries (or blackberries, strawberries, peaches, etc)

1 TBSP lemon zest (about 1 lemon)

2 TBSP lemon juice

1/4 cup granulated sugar

Directions

Dough
In a food processor fitted with the multi-purpose blade, combine flour and salt and pulse to combine. Add butter and pulse until mixture looks like wet sand.
Combine apple cider vinegar with ice cold water and add liquid mixture 1 tablespoon at a time while pulsing until dough just comes together, almost forming a ball. If the dough seems to dry, add more ice cold water, 1 TBSP at a time.
Turn out dough onto plastic wrap and form a disc, carefully pushing dough together while wrapping it. Refrigerate for at least 1 hour and up to 2 days..
Filling
Remove dough from the refrigerate and allow to warm up slightly. Preheat oven to 400 degrees, line baking sheet with parchment.
Combine blueberries, lemon zest, lemon juice, and sugar, stir together until fruit is well coated.
On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Place dough on prepared baking sheet.
Pour filling into center of the dough and spread the fruit in a single layer, leaving about 3 inches of dough around the edges of the filling. Carefully fold the dough in toward the center, overlapping in areas.
Bake for 20-30 minutes, check frequently, until filling is bubbling and pastry is golden brown.

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