Blueberry Lemon-Thyme Crostata

FOR THE DOUGH

11⁄2 cups all-purpose flour 

1 tablespoon granulated sugar

1⁄2 teaspoon kosher salt

1 stick unsalted butter, frozen and cut into small pieces 

1 tablespoon apple cider vinegar

1⁄4 cup ice water

1 large egg, beaten, for egg wash 

Turbinado sugar, for sprinkling

 

FOR THE FILLING

3 tablespoons granulated sugar

1⁄2 teaspoon fresh thyme leaves

1 teaspoon lemon zest

3 cups blueberries

1⁄8 teaspoon kosher salt

1 tablespoon fresh lemon juice

1⁄2 teaspoon vanilla extract

2 teaspoons all-purpose flour

MAKE THE DOUGH

Place the flour, sugar, and salt in the bowl of a food processor and pulse to combine. Add the butter and pulse until the butter is in pea-size pieces. In a small bowl, combine the vinegar and ice water. Slowly pour the vinegar water into the food processor, pulsing to combine. Pulse just until the dough begins to hold together. Transfer it to a clean work surface and pat together. Shape the dough into a round. Wrap dough in plastic wrap and refrigerate for at least 1 hour and up to 2 days.

MAKE THE FILLING

Preheat the oven to 375 F. In a small bowl, rub the sugar, lemon zest, and thyme together with your fingers to release the herb and citrus essential oils. Place the blueberries in a medium bowl. Sprinkle the lemon-thyme sugar, salt, and lemon juice, vanilla extract, and flour over the fruit. Toss to coat.

Roll the dough into a 1⁄4-inch-thick round and transfer it to a parchment-lined baking sheet. Mound the blueberries into the center of the dough and leave a 1 1⁄2-inch border all around. Fold the edges up around the filling. Brush the edges of the dough with the egg wash and sprinkle them with the turbinado sugar. Bake until the crust is golden brown and the fruit is bubbling, 30 to 35 minutes.