For the crust:
- 1 1/ 3 cups whole wheat pastry flour
- 1/ 4 teaspoon salt
- 1 teaspoon sugar
- 8 tablespoons cold and cut into cubes butter
- 2 tablespoons water
- 2 tablespoons lemon juice
- 1/ 3 cup tvorog
- 2 tablespoons corn starch
- 4 tablespoons brown sugar
- 3 teaspoons lemon juice
- 2 cups blueberries
- 1 cup tvorog
In a mixer or large bowl, combine the flour, salt, and sugar.
Add the butter and mix until the dough is crumbly.
Stir in the water, lemon juice, and tvorog until smooth, but try not to over mix the dough.
Roll the dough into a thick disk. Wrap in plastic wrap and place in the fridge for one hour, or the freezer for just 15 minutes.
While you're waiting or the dough to chill, mix corn starch, brown sugar, and lemon juice. Add in the blueberries, coating them with the mixture.
Remove the dough from the fridge or freezer and roll into a 10-12 in round. (Tip: To prevent sticking, roll out the dough on parchment paper and keep the plastic wrap between the dough and the rolling pin).
Spread tvorog to the base of the dough, leaving at least a two-inch border. Spread the blueberry mixture on top and fold the edges of the dough toward the center, over the filling.
Bake at 400°F for 35 minutes or until crust is golden. If the galette is baked too long, the tvorog will become rubbery.