Blueberry Galette by CK
Tart Pastry Dough:
1 1/2 cups all purpose flour or plain flour
1/2 cup confectioners’ sugar
1/4 teaspoon salt
1 stick cold unsalted butter (4 ounces or 113 grams)
1 large egg, beaten
Blueberry Topping:
4 cups blueberries
1/2 cup granulated sugar
2 1/2 tablespoons corn starch
1 lemon zest
2 tablespoons instant tapioca
1 egg, beaten
1 tablespoon Demerara sugar, for sprinkling, (or use regular sugar)

Combine flour, confectioners’ sugar and salt in a food processor. Pulse to combine. Add the diced butter, and pulse 10 times or so just to break the butter up. With the machine running, add the beaten egg. Process until the dough just begins to mass on the blade — 15-30 seconds. Dump the mass onto a clean (not floured) work surface, gather it into a ball, and then knead it briefly to make sure everything is incorporated.  Form the dough into a disc and wrap it in plastic. Refrigerate for 2 hours (or up to 3 days). Or, freeze for 30 minutes (or up to 3 months). On a lightly-floured surface, roll the dough into a 13” circle. Transfer the dough to a rimless, parchment-lined baking sheet, and let it chill in the fridge while you prepare the blueberry filling. Preheat the oven to 425°F.  Put berries in a medium bowl. Sprinkle with the granulated sugar, cornstarch, and lemon zest. Stir gently with a spatula to coat. Sprinkle the tapioca granules over the dough, leaving a 1 1/2 inch border all around. Mound the berry mixture onto the round of pastry dough, and then spread it out, with a spatula, to within 1 1/2 inches of the edge. Fold the edge over the filling, making pleats as you go. Brush the edge with the beaten egg, and give it a sprinkling of Demerara sugar.

Bake until the crust is beautifully bronzed, about 25 minutes.. Serve warm or at room temperature, with or without whipped cream or vanilla ice cream.

SLOW COOKER BACON CHEESEBURGER MEATLOAF by GKT
6 strips bacon
2 lbs. ground beef
2 large eggs
1 onion, diced
1 garlic clove, minced
3/4 c. panko breadcrumbs
1 1/2 tsp. salt
1/2 tsp. pepper
1 c. ketchup, divided
2 c. shredded Cheddar cheese
In a skillet over medium-high heat, cook bacon until crispy. Transfer to paper towel. Once cooled, crumble. In a large mixing bowl, combine the beef, eggs, onion, garlic, breadcrumbs, salt, pepper, 1/2 cup of ketchup and half the bacon. Mix well and transfer to a piece of waxed paper or parchment paper. Pat the mixture out into a large rectangle. Sprinkle the cheese over the top, leaving a border of 1/2″ around the edge. Sprinkle remaining bacon over cheese. Starting with one of the short sides of the rectangle, roll meat up around the cheese and bacon, jelly roll style. Press ends together to seal the filling inside. Transfer to slow cooker. Spread remaining 1/2 cup of ketchup over the top. Cover and cook on low for 8 hours or high for 4 hours. Let rest for about 5 minutes before slicing and serving.