I have a confession to make -- I don't like pie. The ratio of filling to crust is never optimal (I like lots of crust), and things always end up way too soggy. This galette maintains the concept of pie, but the smaller amounts of fruit cook in a shorter amount of time so mushiness doesn't occur, and there is crust galore.
And this galette is unbelievable. The original recipe calls for blueberries to be mixed with lemon juice and zest, but I think lime tastes even better. I also threw in some nectarines to amp up the color, and they came out really well, too.
Blueberry, Nectarine and Lime Galette
based on this recipe from Gourmet, July 2004
12 oz fresh blueberries
2 nectarines, pitted and sliced
1 tbsp finely grated lime zest
1 tbsp lime juice
2 tbsp corn starch
1/4 tsp kosher salt
1/4 tsp ground cinnamon
1/2 cup + 1 tsp sugar
1 9" refrigerated pie dough (I like this recipe from Smitten Kitchen, although store bought would also work)
1 tbsp butter
1 egg, beaten
Set the oven for 425 degrees Fahrenheit.
Mix together the blueberries, nectarines, lime zest, lime juice, corn starch, salt, cinnamon and 1/2 cup sugar in a bowl. Roll out the pie dough and transfer it to a parchment-lined baking sheet. Pile the fruit mixture onto the middle of the dough, leaving about a 1 1/2" border along the outside. Fold the edges of the dough up over the outer inch of the fruit filling.
Sprinkle the filling with the remaining 1 tsp of sugar, and dot the surface of the fruit with butter. Brush the pastry with the beaten egg. Bake for 25 to 30 minutes, until the crust is golden brown.
Best eaten warm.