Blueberry Galette

Pastry Crust:

• 3/4 cup all-purpose flour
• 6 tbsp rye flour or substitute with all-purpose
• 1 tbsp granulated sugar
• 1/2 cup plus 1 tbsp unsalted butter chilled and cut into small pieces
• 1 large egg
• 1 1/2 tsp milk plus more to brush the edges of galettes with

Blueberry Filling:

• 3 cups blueberries fresh or frozen
• 2 tbsp cornstarch
• 1/2 cup granulated sugar
• 1 tbsp lemon zest from 1 lemon
• 2 tbsp lemon juice from 1/2 lemon
• 1/4 tsp salt
• 1-2 tbsp demerara (turbinado) sugar for galette edges

Whipped Mascarpone:

• 250 grams mascarpone cheese
• 1/4 cup whipping cream 33% liquid whipping cream
• 3 tbsp granulated sugar
• 1 tsp lemon zest optional