Description
A delicious Blueberry Almond Galette with a flaky crust and fresh blueberry filling, perfect for dessert or breakfast.
Ingredients
Scale
- 3 cups (450g) blueberries, fresh or frozen
- 1/4 cup (50g) sugar, coconut sugar can be substituted
- 3/41/2 teaspoon (3.5g) almond extract, good quality
- 21/2 teaspoons (10ml) lemon juice, fresh preferred
- 1/21/2 teaspoon (1g) ginger, optional
- 21/2 teaspoons (16g) cornstarch, can substitute with equal parts arrowroot
- 1/4 cup (25g) sliced almonds, or use chopped walnuts
- 1/2 cup (113g) unsalted butter, cold
- 1 1/4 cups (160g) all-purpose flour, a gluten-free blend for gluten-free option
- 1/41/2 teaspoon (1.5g) kosher salt
- 2 tablespoons (30ml) chilled water
- 1 egg, room temperature or substitute with applesauce for egg-free
- 1 tablespoon (8g) semolina flour, can double the all-purpose flour if unavailable
- 1 tablespoon (15g) brown sugar, can use white sugar
Instructions
- Prepare the Dough: Start by mixing the unsalted butter, flour, salt, and a bit of water in a bowl until it just comes together. The dough should feel slightly moist and a bit sticky. Wrap the dough in plastic wrap and chill it for at least 30 minutes to achieve a flaky texture later. If the dough is too sticky, sprinkle in a little more flour.
- Roll Out the Dough: Once the dough is chilled, lightly flour your surface and roll it out into a circle about 1/4 inch thick. If it cracks, gently press it back together.
- Prepare the Filling: In a separate bowl, combine the blueberries with the cornstarch and sugar. Mix well to ensure the filling is thick and does not make the crust soggy.
- Layer & Fold: Spread the almond frangipane in the center of the rolled-out dough, then top with the blueberry mixture. Fold the edges of the dough over the filling, creating a rustic look, being careful not to tear it.
- Bake to Golden Perfection: Preheat your oven and slide the galette onto a cookie sheet. Bake until the crust turns golden brown. You will know it is ready when your kitchen fills with a buttery aroma. To protect the edges from burning, cover them with foil if needed during the last part of baking.
- Let It Cool: Once baked, allow the galette to cool before slicing. This helps the filling set, making it easier to serve.
Notes
- Storage Tips: Store in a storage container in the fridge for up to 4 days.
- Expert Tips: When struggling with sticky dough, chill it for another 30 minutes or add more flour for manageability. Ensure the filling is thick. If it seems runny after baking, check the cornstarch amount and avoid overfilling. To prevent burnt edges, cover the exposed pastry with foil during the last half of baking. For flaky pastry, always start with very cold butter and cut it into the flour until it resembles coarse crumbs.
- Reheating Instructions: If you need to reheat, place the galette in a preheated oven at 350 degrees F for about 10-15 minutes or until warmed through.
- Serving Suggestions: Serve the galette with vanilla ice cream, pair it with whipped cream and fresh mint, or accompany with a scoop of yogurt for breakfast.
- Recipe Variations: Substitute blueberries with raspberries or peaches for different flavors. Add a sprinkle of cinnamon for warmth.
- Ingredient Notes: Use fresh blueberries for the best flavor. Frozen blueberries can also be used without thawing. If unsalted butter is not available, you can use salted butter and reduce additional salt in the recipe.
Nutrition
- Serving Size: 1 slice
- Calories: 262
- Sugar: 14g
- Sodium: 84mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 51mg