Blueberry Galette with Sesame Crust

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We brought home several pints of fresh Maine blueberries and I would have been remiss if I did not make a galette.  A galette is a rustic pie baked on a sheet, not in a pie pan.  Fruit is piled in the center of the rolled out dough, which is then folded back up over the fruit filling to hold it in.  Unpretentious, simple and delicious.

I kicked up the dough here with some crushed red pepper flakes, fenugreek and sesame seeds. 

1 pint blueberries

1/3 cup sugar

1/4 tsp salt

2 Tbsp cornstarch

Dry ingredients:

1-1/3 cup flour

1 Tbsp sugar

1/2 tsp salt

1/4 tsp (or to taste) red pepper flakes

1/4 tsp ground fenugreek

1 Tbsp golden toasted sesame seeds

1 Tbsp black toasted sesame seeds

1 stick butter, cubed and chilled in freezer

1 egg plus 1 Tbsp half and half

1 Tbsp coarse turbinado sugar

Mix blueberries together with sugar, salt and cornstarch in a medium bowl.  Allow the blueberries to sit while you prepare the crust.

Mix dry ingredients together in a mixing bowl.  

Cut in the butter until butter pieces are the size of petite peas.  You can use a pastry knife or your fingers.  

Form dough into a puck and wrap with plastic wrap and refrigerate for 30 minutes.

Preheat oven to 375F.

Roll dough out on a well floured clean work surface to about 12 inches.  

By this time the berries will have macerated and become very juicy.  

Carefully place the dough on a baking sheet.  Place blueberries in center of dough and roughly fold about 2 inches of the edges of the dough back over the blueberries, leaving the fruit filling uncovered in the very center.

Whisk together the egg and half and half.  Paint the dough with the egg wash.  Sprinkle dough with sugar.

Bake Galette for about 30 minutes, or until the blueberries are bubbly and the crust is nicely browned.