Blueberry-Pecan Galette

Preparation

1. Dough:

   Step 1

   Preheat oven to 350°F. 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.

   Step 2

   Transfer to a large bowl; drizzle with 4 tablespoons 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.

2. Do Ahead

   Step 3

   Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.

3. Filling and assembly:

   Step 4

   Preheat oven to 375°F. Toss blueberries, cornstarch, lemon juice, and 1/4 cup sugar in a large bowl.

   Step 5

   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.

   Step 6

   Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes. Let cool before serving.

4. Do Ahead

   Step 7

   Galette can be baked 1 day ahead. Store tightly wrapped at room temperature.