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Blueberry galette

Name: Blueberry galette
Yield: Serves 8
Cuisine: French recipes
Ingredients: 70g ground almonds; 10g plain flour; 70g unsalted butter, plus extra; for greasing; 60g caster sugar; 1 medium free-range egg; 200g blueberries; 1 tbsp milk; 1 tbsp demerara sugar; For the pastry; 200g plain flour, plus extra for dusting; Pinch of salt; 140g unsalted butter, chilled and cut into cubes; 25g caster sugar; Finely grated zest of 1 lemon; 1 medium free-range egg yolk

Published: 31 May 10
Updated: 18 Mar 24

This fruity open pie is suitable for freezing so you can make it in advance if you’re entertaining.

Looking for more blueberry goodness? Try our blueberry and lemon cake squares.

Easy
June 2010

Test kitchen approved

Serves 8
Takes 35 min to make, 25-30 min to cook, plus chilling

This fruity open pie is suitable for freezing so you can make it in advance if you’re entertaining.

Looking for more blueberry goodness? Try our blueberry and lemon cake squares.

Nutrition: per serving

Calories: 433kcals
Fat: 29.6g (15.2g saturated)
Protein: 6.5g
Carbohydrates: 34.3g (15.7g sugar)
Salt: 0.2g

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Ingredients

70g ground almonds
10g plain flour
70g unsalted butter, plus extra
for greasing
60g caster sugar
1 medium free-range egg
200g blueberries
1 tbsp milk
1 tbsp demerara sugar

For the pastry

200g plain flour, plus extra for dusting
Pinch of salt
140g unsalted butter, chilled and cut into cubes
25g caster sugar
Finely grated zest of 1 lemon
1 medium free-range egg yolk

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Method

For the pastry, put the flour and salt in a bowl and rub in the butter with your fingertips until the mix resembles breadcrumbs (or pulse in a blender). Stir in the sugar and zest and, using a knife, quickly mix in the egg yolk and 1-2 tbsp ice-cold water until you can bring it together with your hands. Knead briefly, then shape into a disc, wrap in cling film and chill for at least 10 minutes.
Put the ground almonds and flour into a clean food processor and whizz to combine. Add the butter and caster sugar and whizz again. Add the egg and whizz until it forms a smooth paste. Transfer to a bowl and chill until needed.
Preheat the oven to 190°C/fan170°C/gas 5. On a lightly floured surface, roll out the pastry to form a 30cm circle and transfer to a large, lightly greased baking sheet.Spread the almond mixture over the pastry with the back of a spoon, leaving a 5cm border around the edge, then top with the blueberries. Bring the sides of the pastry up to cover some of the filling and brush with milk. Sprinkle with demerara sugar and bake for 25-30 minutes until the pastry is golden and the blueberries are bursting. Serve with cream or vanilla ice cream.