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Baking recipe · from the recipe book

Blueberry Lemon Spelt Galettes with Cornmeal Crunch

Jammy, lemon-bright blueberries spill over a nutty, flaky spelt-and-cornmeal crust with a crisp sugared edge.

Blueberry Lemon Spelt Galettes with Cornmeal Crunch

Ingredients

  • 8 oz220 gWhole spelt flour
  • 1 cup120 gAll-purpose flourplus a little extra from this amount for rolling
  • ⅓ cup40 gYellow cornmeal, whole-grain
  • ⅔ cup140 gGranulated sugardivided: 20 g for the crust, 100 g for the filling, 20 g for sprinkling
  • ¾ tsp4 gSalt
  • 1 cup220 gUnsalted buttercold, cut into 1/2-inch cubes
  • ½ cup110 gWaterice-cold
  • 5⅓ cups800 gBlueberries
  • 1¼ cups sliced200 gStrawberriesquartered
  • ¼ cup35 gCornstarch
  • ½ lemon, juiced25 gLemon juice
  • 1 tbsp6 gLemon zest
  • ½ tsp1 gGround cinnamon
  • 1 large50 gEggsbeaten

Steps

  1. Make the crust: set aside about 10 g of the all-purpose flour for rolling. Whisk the whole spelt flour, the rest of the all-purpose flour, the cornmeal, the 20 g of sugar for the crust and the salt in a large bowl.
  2. Cut in the butter with a pastry cutter or your fingertips until most pieces are pea-sized, with a few larger flakes.
  3. Drizzle in the ice-cold water a little at a time, tossing with a fork, until the dough holds together when squeezed.
  4. Divide the dough in half, shape each half into a flat disk, wrap, and chill for at least 1 hour.
  5. When the dough has about 15 minutes left to chill, heat the oven to 400°F (200°C) and line two baking sheets with parchment.
  6. Make the filling: in a large bowl, gently toss the blueberries, strawberries, the 100 g of sugar for the filling, cornstarch, lemon juice, lemon zest and cinnamon. Let it stand 10 minutes.
  7. Dust the work surface with the reserved all-purpose flour, roll each dough disk into a 12-inch (30 cm) round and move one to each baking sheet.
  8. Spoon half the filling into the center of each round, leaving a 2-inch (5 cm) border; leave behind any pooled juice.
  9. Fold the border up over the filling in overlapping pleats, leaving the center open.
  10. Brush the folded crust with the beaten egg, then sprinkle the crust with the remaining 20 g of sugar.
  11. Bake 40 to 45 minutes, until the crust is deep golden and the filling bubbles thickly in the center.
  12. Cool the galettes on the sheets for at least 1 hour so the filling sets, then cut each into 6 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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