BLUEBERRY GALETTE WITH LEMON ICE CREAM

Blueberry Galette with Lemon Ice Cream image

Yield Makes 6 servings

Number Of Ingredients 16

For lemon ice cream
1 pt superpremium vanilla ice cream
1 tablespoon finely grated fresh lemon zest
1 1/2 tablespoons fresh lemon juice
For galette
1 lb fresh blueberries (3 cups)
2 tablespoons cornstarch
1 tablespoon finely grated fresh lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup plus 1 teaspoon sugar
1 (9-inch) refrigerated pie dough (from a 15-oz package)
1 tablespoon cold unsalted butter, cut into pieces
1 large egg, lightly beaten
Garnish: grated lemon zest (optional)

Steps:

Put oven rack in middle position and preheat oven to 425°F. Line a large baking sheet with foil and butter foil.
Make lemon ice cream:
Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power at 10-second intervals until softened, about 50 seconds total. Stir in zest and juice, then thinly spread in a shallow baking pan and freeze while making galette.
Assemble and bake galette:
Stir together blueberries, cornstarch, zest, juice, cinnamon, salt, and 1/2 cup sugar in a large bowl until combined.
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.
Fold edge of dough over 1 inch of blueberry mixture, pleating dough, then dot blueberry filling with butter pieces. Lightly brush pastry with some of beaten egg and sprinkle with remaining teaspoon sugar.
Bake until blueberry filling is bubbling and pastry is golden, 25 to 30 minutes. Cool slightly on baking sheet on a rack. Serve warm galette with scoops of lemon ice cream.