Recipe information
Yield
Makes 6 servings
Ingredients
For lemon ice cream
For galette
Preparation
Step 1
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:
Step 2
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:
Step 3
Stir together blueberries, cornstarch, zest, juice, cinnamon, salt, and 1/2 cup sugar in a large bowl until combined.
Step 4
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.
Step 5
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.
Step 6
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.
