Name: Blueberry-Pecan Galette
Yield: 10 Servings
Ingredients: ½ cup pecans; 1 cup plus 2 tablespoons all-purpose flour; 2 teaspoons sugar; ½ teaspoon kosher salt; ¼ teaspoon ground cinnamon; ½ cup (1 stick) chilled unsalted butter, cut into pieces; 12 ounces blueberries (about 2 cups); 1 tablespoon cornstarch; 1½ teaspoons fresh lemon juice; ¼ cup sugar, plus more for sprinkling; All-purpose flour (for surface); 2 tablespoons milk, half-and-half, or heavy cream

Blueberry pecan galette with a scoop of white ice cream

Michael Graydon & Nikole Herriott

The great thing about a blueberry galette recipe? The more rustic (read: messed up) it looks, the better. Novice bakers, this one’s for you.

Recipe notes