Recipe by Chef Taniya Khanna, UBC Food Services.

Blueberry Pecan Galette Recipe

YIELD: 12 servings


½ cup pecans
1 cup plus 2 tbsp all-purpose flour
2 tsp sugar
½ tsp kosher salt
¼ tsp ground cinnamon
½ cup chilled unsalted butter, cut into pieces

12 ounces blueberries (about 2 cups)
1 tbsp cornstarch
1 tsp fresh lemon juice
¼ cup sugar, plus more for sprinkling
2 tbsp milk, half-and-half, or heavy cream


  1. Preheat oven to 350°F.
  2. Toast pecans on a rimmed baking sheet, tossing once, for 10-15 minutes until fragrant and slightly darkened. Let cool.
  3. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine.
  4. Add butter and pulse until mixture resembles coarse meal with a few pea-sized pieces remaining.
  5. 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.
  6. Gently pat dough into a 6″ diameter disk. Wrap in plastic and chill at least 1 hour.
  7. Preheat oven to 375°F.
  8. Toss blueberries, cornstarch, lemon juice, and ¼ cup sugar in a large bowl.
  9. Roll out dough on a lightly floured surface to a 12″ round. Carefully transfer to a parchment lined baking sheet.
  10. Mound blueberries in center of dough, leaving a 2″ border. Fold edges over, overlapping slightly.
  11. Brush dough with milk and sprinkle with sugar.
  12. Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes. Let cool before serving.

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

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