Blueberry Galette

This is a recently discovered recipe, but it was so easy, fast and DELICIOUS it's already been repeated twice.

Blueberry Galette
for dough:
1/4 cup + 1 Tbsp cold butter, cut into small pieces
1/3 cup all-purpose flour
2 Tbsp cornmeal
1/4 tsp salt
1-3 Tbsp ice water

for filling:
1/2 pint blueberries
3 Tbsp crème fraiche
3 Tbsp sugar

Preheat the oven to 375 degrees
1. Combine the dry ingredients in a food processor. Pulse briefly to combine.
2. Add the butter and pulse until the mixture resembles bread crumbs.
3. Add just enough ice water to bind the mixture. It's a sticky dough.
4. Form a disk, wrap in plastic and refrigerate for 30 mins.
5. After the dough has rested adequately, roll out on a well floured piece of parchment paper to form a rough circle.
6. Distribute blueberries evenly in the center of the dough, forming one layer.
7. Dollop crème fraiche on top of the blueberries. Don't worry about spreading, it will melt into a gooey, purple puddle around the blueberries in the oven.
8. Roll up the edges of the dough to form a rough crust. (It's going to look a lot like a fruit pizza).
9. Sprinkle entire galette with sugar. (Just before this step, you could brush the crust with an egg wash if you like, but it's unnecessary. The butter in the crust makes it golden enough).
10. Transfer the parchment paper to a baking sheet and bake for 20 minutes. The crust should be a nice golden brown.
11. Let cool briefly before serving with another dollop of crème fraiche on top.

Adapted from the Blackberry Galette in How to be a Domestic Goddess, by Nigella Lawson.

Every time I've made this, the crust hasn't held up to the melted crème fraiche flood that comes half way into the cooking time. Doesn't matter. Still delish.