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1
To make the crust:
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2
Grate the frozen butter onto a small plate with a coarse cheese grater. (Don't use a microplane.) Place grated butter in the freezer until ready to use.
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3
Measure 2 Tablespoons of water from a glass of ice water and place in a small dish.
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4
In a separate small bowl, beat the egg with a fork. Place half of the beaten egg (about 2 Tablespoons) into the ice water, setting the remaining egg aside for later. Beat well. Place the cold egg mixture in the fridge until ready to use.
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5
Place the raw sugar and dried lavender in a small food processor or mortar and pestle. Grind until combined, then place in a medium-sized mixing bowl. Whisk in the flour and salt. Add the frozen grated butter and, using your hands or a pair of forks, thoroughly blend, breaking up any clumps of butter. Add the cold egg-water mixture and work the dough into a ball, adding more flour or cold water to achieve the right consistency. (Not sticky or too crumbly, but holds together well.) Cover the dough with plastic wrap and refrigerate if you don't plan on using it right away.
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6
To assemble:
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7
Preheat the oven to 350 degrees F.
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8
Slice the rind off of the brie and cut remaining cheese into 1/2-inch strips.
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9
Place blueberries in a bowl with the juice from one lemon and 2 Tablespoons of raw sugar. Toss to combine.
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10
Place your dough on a piece of parchment paper or a silicone liner, sprinkled liberally with flour, on your counter. Roll out the dough until it's about 1/8th of an inch thick (like you would for a pie crust). Carefully transfer the parchment/liner to a baking sheet.
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11
Arrange brie slices in the center of the dough, leaving a 2-3 inch border. Spoon 2/3 of the blueberries over the brie, then fold up the edges of the dough around the filling with the center fruit still exposed. (Use a dough scraper or a spatula if it sticks.) Place the remaining blueberries in the center opening.
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12
Brush the remaining egg over the crust and sprinkle the remaining 2 Tablespoons of raw sugar over the galette.
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13
Bake at 350 degrees F for 20-25 minutes or until the filling is bubbly and the crust is golden brown.
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14
Allow galette to sit for about 10 minutes before slicing. Serves 6.
