Blueberry Galette

1. Preheat oven to 425°F.

Make Blueberry Filling:

1. Add the berries, cornstarch, honey, salt, nutmeg, lemon zest, and all but 1 TB of the lemon juice to a medium pan.  (Reserve remaining the remaining lemon juice for the glaze.)Cover pan, and heat over medium heat for about 10 minutes, or until berries begin to burst.  Remove from heat.Set berries aside to cool.

Prepare the Pie Dough:

1. Prepare a baking sheet by lining with parchment paper. Place the dough on the baking paper.Brush the top of the pie dough with the beaten egg.

Assemble the Galette:

1. Scoop out 1 ½ cups of the blueberry filling, and add it to the center of the pie dough.Note: You may have extra filling.  Do not add it to the pie-- overfilling the pie can make it overflow.  Add it to another pie, use it as pancake topping, or stir it into some oatmeal.
2. Begin folding over the dough along the border, smoothing out the overlapping creases with your finger.Tip: Take care to avoid ripping the pie dough when unrolling. If there are any tears in the dough, add a drop of water and smooth the dough out with your fingers.  The most important part of folding the galette is to make sure there are no cracks along the bottom edge where filling could leak out.
3. Brush the beaten egg on the folded dough.  Sprinkle the galette with sugar.

Bake Galette:

1. Bake 20 - 25 minutes, or until golden.
2. Let galette completely cool for at least 30 minutes before serving.Tip: Avoid moving to a cooling rack until the blueberry filling has firmed up-- it is quite easy to crack the galette (and cause the filling to leak) if the galette is moved at all before the filling sets.

Make Glaze (Optional):

1. Mix together the marmalade and reserved 1 TB of lemon juice.  Microwave 30 seconds (or heat until simmering on stove top).
2. Brush the glaze over the blueberries as the galette cools.

Serve:

1. Serve room temperature or cold.  Serve with ice cream or whipped cream (optional).