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.