Blueberry Galette with Lemon Ice Cream

1. 1

   Put oven rack in middle position and preheat oven to 425F.

2. 2

   Line a large baking sheet with foil and butter foil.

3. 3

   Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power at 10-second intervals until softened, about 50 seconds total.

4. 4

   Stir in zest and juice, then thinly spread in a shallow baking pan and freeze while making galette.

5. 5

   Stir together blueberries, cornstarch, zest, juice, cinnamon, salt, and 1/2 cup sugar in a large bowl until combined.

6. 6

   Unwrap pie dough and unfold onto baking sheet, then spoon blueberry mixture onto center of dough, leaving a 1 1/2-inch border around edge.

7. 7

   Fold edge of dough over 1 inch of blueberry mixture, pleating dough, then dot blueberry filling with butter pieces.

8. 8

   Lightly brush pastry with some of beaten egg and sprinkle with remaining teaspoon sugar.

9. 9

   Bake until blueberry filling is bubbling and pastry is golden, 25 to 30 minutes.

10. 10

    Cool slightly on baking sheet on a rack.

11. 11

    Serve warm galette with scoops of lemon ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.