Blueberry cornmeal galette

Mix all-purpose flour, salt and cornmeal with a pastry blender.

Add very cold cubed butter, toss to coat, and cut it in with the pastry blender until the mixture looks like coarse crumbs, with butter pieces from lentil-sized to small-pea-sized. A food processor, pulsed, also works.

Drizzle in ice cold water a little at a time, stirring with a fork, until it clumps; after about 6 or 7 tbsp, check with the fingers. Add just enough to hold together without making it tough.

Turn out and press into a disc. If it crumbles, drip a little more water onto the dry parts and press again.

Wrap the thick disc in plastic and refrigerate at least half an hour until chilled.

For the filling, mix blueberries with a little grated lemon zest, sugar and a little cornstarch, then about 1 tbsp lemon juice. Set aside.

Roll the chilled dough on a lightly floured surface, slowly at first, turning and flipping so it does not stick, to about 15 inches. Cracks at the edge are normal. Trim the edge if wanted.

Transfer to a Silpat-lined baking sheet. Pile the blueberries in the center, leaving 3 to 4 inches of dough uncovered all round.

Fold the border up over the berries, rotating a few inches and folding again so each fold overlaps into a pleat, all the way around; press so the folds stay in place.

Brush with egg wash and sprinkle with sugar.

Bake in the center of a 400 degree oven about 45 minutes.

Transfer to a plate and cool at least 15 to 20 minutes before cutting.

Serve with a scoop of vanilla ice cream and the pan syrup; lemon zest over the ice cream if wanted.