1 egg and 1 tablespoons of milk whisked together to make an egg wash
1 to 2 tablespoons of sugar in the raw
For the Blueberries:
3 cups of fresh blueberries
1 tablespoons of Brandy
¾ cup of sugar
For the Whipped Cream:
1 cup of cold heavy whipping cream
¼ cup of sugar
4 ounces of mascarpone cheese
1 teaspoon of vanilla
Preheat the oven to 400°.
In a food processor add in the flour, butter, salt, lemon zest and lemon juice and pulse on high until the butter is the size of rice.
Next, slowly drizzle in the water until it becomes mealy. Transfer the dough to a floured clean surface and roll it out until it’s about 15” in diameter and set aside on a cookie sheet tray lined with parchment paper.
In a large bowl toss together the blueberries, brandy and sugar until combined and slowly pour the mixture into the center the rolled out dough and fold up the sides.
Brush the outside of the dough with the egg wash and then sprinkle the sugar around the outside of the crust.
Bake in the oven for 40 minutes or until the crust is golden brown.
While the galette is in the oven whisk together in a standing mixer on high speed the whipping cream and sugar until stiff peaks are formed. Whisk in the mascarpone and vanilla on low speed until combined and keep cool.
Finish the galette with a big scoop of the whipped cream.