I love a gallette. It's pie without the crying. Your dough a little uneven? The gallette won't care. It won't even try to contain the blueberry's juicy goodness. I found this recipe on Lottie and Doof, impeccably photographed as usual. The dough has an unusual construction for a tart or pie crust--the butter and sugar are creamed together first. The resultant dough is not especially flaky, but it is sturdy and forgiving and cookie-like. It pairs beautifully with a simple filling. I modified slightly because I don't keep buttermilk handy.
10 tablespoons unsalted butter, at room temp.
3/4 cup sugar
1/4 cup plain yogurt (I used a fairly liquid Bulgarian variety)
3/4 tsp vanilla
1/2 cup yellow cornmeal
1 1/2 cups unbleached all purpose flour
1 tsp kosher salt
Cream together butter and sugar together. Add yogurt and vanilla and beat until well combined, scraping down bowl as required. Sift together dry ingredients and add to wet mixture in two additions, beating til just combined.
Divide dough in half and wrap with plastic wrap. Refrigerate x 1 hour at least.
3 cups blueberries
juice of one lemon
1/4 cup sugar
1 TBS flour
Combine and allow to sit while you roll out the dough.
Roll dough to 1/8" thick circle on a parchment paper. Transfer to cookie sheet and chill x 5 minutes. Mound blueberries in center and fold edges over. Sprinkle with a bit of turbinado sugar. Chill x 25 minutes. Preheat oven to 375 F. Bake gallette until crust is brown and juices are bubbling.
It will look like this:
And it will taste great like this: