Blueberry Galette
Galette is a freeform, rustic French dessert with almost all kinds of fruits filling. The freeform feature differs from both tarte and crostata. But the dough content is very similar to each other.
I use blueberries that give a slightly sour taste in this recipe. But, you can use cherry, plum, strawberry, apple etc.. I also made a change by using some almond flour in both the dough and for the topping.
Prep time: 1 hour 15 minutes
Bake time: 20-25 minutes
INGREDIENTS:
For the Dough;
170 gr flour
30 gr almond flour
115 gr cold butter
2 tbsp powder sugar
2 tbsp cold water
A pinch of salt
For Filling;
200 gr blueberry
1 tbsp starch
2 tsp lemon juice
1 tsp lemon zest
1 tbsp sugar
3-4 pieces lotus biscuit (crumbled)
For the Top:
1 egg yolk
1 tbsp milk
1 tbsp almond flour
INSTRUCTIONS:
Sift the flours and powder sugar.
Add half of the dry mix, butter and salt into a food processor. Give them a few pulses. Do it for the remaining dry mix and butter. It should look like sand. Drizzle apprx 1-2 tbsp of water, according to the consistency and pulse them a few seconds more.
Transfer the mixture onto a mat or sheet and knead for it to come together.
Give it a flat shape and wrap with cling film.
Chill for an hour in the refrigerator.
In the meantime, prepare the filling. In a sauce pan, put together the blueberries, cornstarch, sugar, lemon juice and zest. Over the low heat, stir it a few times only to get some consistency for a minute. Let it chill.
Once the dough is chilled, preheat oven to 200C/400F.
Let the dough warm up a few seconds, otherwise it may crack as rolling.
Roll it to about 0,5cm thickness round shape.
Put the crumbled biscuits in the middle of the dough and place the fruits on it.
Fold the edges up towards the center, over the filling by giving pleats shape.
Mix the egg yolk and milk. Then spread the edge of the dough and sprinkle some almond flour on the edges.
Bake for 20-25 minutes until golden brown.
You can serve with ice cream.
Bon Appetit
