Crust

1. Add the flour and salt to a food processor (if you don’t have one, you can make the dough in a large bowl using a pastry blender or your fingertips).
2. Add the cold butter then pulse a few times until the mixture becomes crumbly. Next, add the yogurt, water, orange zest and lavender then pulse a few times until the mixture begins to form a ball (if dough seems too dry continue to add water, 1 teaspoon at a time).
3. Remove the ball of dough from the food processor and use your hands to flatten the dough into a disk shape. Wrap the dough in plastic wrap and refrigerate until firm for at least 1 hour or overnight (my preferred method).

Filling

1. Preheat oven to 400°F. In a large bowl, combine the blueberries and cornstarch until the blueberries are well coated. Next, add the lemon juice, sugar and salt and combine. Set aside.
2. Galette assembly: Remove the chilled dough from the refrigerator and transfer to a lightly floured surface. Roll out the dough to roughly a 14″ circle (it does not have to be a perfect circle). Carefully transfer the dough to a large baking sheet lined with parchment paper or a silicone baking mat (folding the dough in half twice makes it easier to transfer).
3. Carefully spread the mascarpone cheese over the center of the dough, leaving a 3 inch border. Spoon the blueberry mixture over the mascarpone layer. Fold the edges of the dough over the filling, pleating as you go. Leave a decent sized opening over the center (refer to my photos above).
4. Tuck 2 sprigs of rosemary into the blueberry filling to create aroma as it bakes. Bake the galette for 30 minutes or when the dough is a beautiful golden color. Garnish with additional sprigs of rosemary and a scoop of orange sherbet. Allow galette to cool for at least 10 minutes before serving. Enjoy!