Blueberry Galette With Rosemary Crust

Ingredients

• Rosemary Crust
• 1 1/4 cups all-purpose flour
• 1 1/4 cups whole-wheat flour
• 2 tablespoons turbinado sugar
• 2 tablespoons very finely chopped rosemary
• 1 teaspoon kosher salt
• 16 tablespoons cold unsalted butter, cut into small cubes
• 1/4 to 1/2 cups ice-cold water
• Blueberry Filling & Assembly
• 2 pints fresh blueberries
• 1/4 cup turbinado sugar, plus more for sprinkling
• 1 lemon, juiced
• 3 tablespoons all-purpose flour, plus more for dusting
• 1/2 teaspoon ground cinnamon
• 1 large egg, beaten to blend

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