Blueberry Streusel Galette

Make flaky pastry: in a food processor pulse both flours and salt until well blended.

Add the cubes of cold butter and pulse until pea-sized pieces form.

Add the vinegar and 1/3 cup ice water and pulse until a crumbly dough forms. If the crumbles seem too dry, add up to 2 tablespoons more ice water.

Pour the mixture into a medium mixing bowl and gather together into a ball of dough.

Wrap the dough in plastic wrap and flatten into a 1 inch thick round disk. Chill until firm, about 1 hour. While the dough is chilling, make the filling.

Make the filling: in a medium bowl, whisk together the ¼ cup sugar, ground cinnamon and all-purpose flour until well combined. Set aside.

Make the streusel: in a medium bowl, combine all the streusel ingredients except for the butter. Add the butter, and using your fingers, blend the butter into the dry ingredients until small clumps form. Chill until ready to use.

Preheat the oven to 400°F.

To assemble the galette: on a floured work surface, roll out the chilled dough to an approximate 14 inch round. Brush off the excess flour. Place the dough on a parchment paper lined 14 inch diameter pizza pan.

Scatter the dry filling ingredients all over the center of the dough leaving a 2 inch wide border. Place blueberries on top of filling.

Using a pastry brush, egg wash all around the edges of the dough.

Flip the dough up until it slightly covers the blueberries and continue flipping up the dough all around the border of the whole galette. Press lightly on the edges of the border to adhere.

Using a pastry brush, egg wash around the border of the galette.

Sprinkle the streusel topping all over the top of the blueberries.

Bake the galette for approximately 40 minutes or until the crust and streusel is nice and brown and the blueberries are bubbly.