Modes

Ingredients

Dough

• ½ cup pecans
• 1 cup plus 2 tablespoons all-purpose flour
• 2 teaspoons sugar
• 1 teaspoon kosher salt
• ¼ teaspoon ground cinnamon
• ½ cup (1 stick) chilled unsalted butter, cut into pieces

Filling and Assembly

• 12 ounces blueberries (about 2 cups)
• 1 tablespoon tapioca starch (or ½ tablespoon cornstarch)
• 2 teaspoons fresh lemon juice
• ¼ cup sugar, plus more for sprinkling
• 1/2 teaspoon kosher salt
• 2 tablespoons heavy cream

Instructions

Dough

Preheat Wolf Convection Oven on mode Bake to 350°. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and toasted, 10–15 minutes; let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until the mixture resembles a coarse meal with a few pea-size pieces remaining. Transfer to a large bowl; drizzle with 4 Tbsp. ice water and mix, adding another tablespoonful of water if needed, just until the mixture comes together. Gently pat dough into a 6"-diameter disk. Wrap in plastic and chill for at least 1 hour.

Filling and Assembly

Meanwhile toss blueberries, cornstarch, lemon juice, ¼ cup sugar, and 1/2 tsp kosher salt in a large bowl.

Roll out dough on a lightly floured surface to a 12" round. Carefully transfer to a parchment-lined baking sheet. Mound blueberries in the center of the dough, leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with cream and sprinkle with sugar. Place in the freezer for about 15 minutes while the oven preheats.

To preheat your oven, select the Gourmet Mode on your oven. Use the touch screen to select Baked Goods / Pies / Double Crust and follow the instructions on the screen.

Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes. Let cool for an hour before serving. Serve with lots of vanilla ice cream!