Shortcrust Pastry Galette with Blueberries and Thyme

My favorite season of fresh berries continues, and it's wonderful 🥰. Occasionally, people on social media hold polls to find out what they like more: strawberries or cherries? Well, I love raspberries and blueberries. When apricots come into season, I'll give in without a fight, but for now, let's bake another kind of galette, this time a shortcrust one with blueberries and thyme 💛.

Crust:

• 150g butter (about 5.3 oz)
• 220g flour (about 1 3/4 cups)
• 1 tbsp sugar
• 1 egg
• 1/4 tsp salt

Filling:

• 400g blueberries (about 2 3/4 cups)
• 0.5 tbsp cornstarch
• 3 tbsp sugar
• fresh thyme

Preparation:

1. Rub the flour, cold butter, sugar, and salt into crumbs.

2. Whisk the egg until smooth, reserve a spoonful for brushing the galette, and pour the rest into the crumb mixture. Knead the dough, form a ball, and place it in the fridge for 30-40 minutes.

3. Prepare the filling: mix the sugar with cornstarch and toss the berries with this mixture.
4. Roll out the dough to a thickness of 3-4mm (about 1/8 to 1/6 inch). Place the filling on top, fold the edges, and brush them with the egg.

5. Bake the galette at 180°C (355°F) until the edges are golden brown. Once it's done, sprinkle with fresh thyme leaves (this is optional, of course, but trust me, it adds a very pleasant, unusual flavor note 🥰).

If you are more patient than I am and don't eat the ice cream while preparing 🙈, I highly recommend adding a scoop of vanilla ice cream to a piece of still warm galette, it will be just perfect 🥰.

Enjoy 🤗