Easy Blueberry Galette

Say hello to the Berry Galette—a rustic, free-form pastry that will impress both your eyes and your palate. Bursting with juicy berries encased in a flaky, golden crust.

I first started making galettes in my tween cooking classes. It is an ideal pastry, crunchy and crumbly but no need for perfection.

Galette’s can be a wonderful dessert or meal with a salad. With so many different filling options using in-season fruit and vegetables like tomatoes, peaches, courgettes, and mushroom. I am planning to fill this blog with many more galette recipes. I recently experimented with a pecan nut galette. And oh boy was it glorious and delicious but I need to fiddle with the recipe a little more before adding it to the blog.

It is best to use gold water for the pastry and I tend to give it a quick whizz in my blender. Ideally you would like to roll it out into a small disc, wrap it in clingfilm and let the dough rest for about 30 minutes. But I am usually in a hurry so don’t always follow through with this step. Mix your berries with cornflour, lemon juice, honey and vanilla. The cornflour is just to help thicken any juices and prevent the pastry from going too soggy.

For easy of transportation I roll the dough onto a baking sheet and then just lift it onto the baking tray.

Add the berry mixture in the middle of the pastry and then start folding the pastry edges in. It does not have to be fancy.

Brush the edges with whisked egg and for some extra crunch and sprinkle some brown sugar on the edges.

Make sure to bake the pastry until golden brown and cooked through. Leave a few minutes to cool down before serving.

It is delicious with vanilla ice cream or plain yogurt. Enjoy with coffee and tea or after dinner.

This is also a great recipes to get your kids involved, no need for perfection just baking fun.

Blueberry Galette

• Author: Ankie Niesing
• Prep Time: 15
• Cook Time: 30
• Total Time: 30 minutes
• Yield: 6 1x

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Description

Delicious and crumbly pastry with a juicy and fruity filling.

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Scale 1x2x3x

Ingredients

1 cup cake flour

2 tbs castor sugar

pinch of salt

zest of 1 lemon

90g chilled butter

1/2 tsp vanilla

1 tbs cold water

1 large egg (for glazing)

Berry filling

250g fresh or frozen berries

1 tbs lemon juice

5 ml vanilla

1 tsp corn flour

3 tbs honey

Topping

1 egg

brown sugar

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Instructions

• For the pastry, sift the dry ingredients. Place in a food processor or use fingers. Add butter and blitz until mixture resembles fine breadcrumbs.
• Mix vanilla and water together and add to butter and flour mixture. Blitz until it becomes a soft ball of dough.
• Flatten and wrap in clingfilm, chill in fridge for 30 minutes to 2 hours.
• Mix the blueberry filling until well combined.
• Roll out pastry onto baking paper, transfer to baking tray
• Place berry mixture in the centre leaving a border. Fold edges inward.
• Brush pastry with egg and sprinkle with sugar.
• Bake at 180’C for 30 minutes until golden brown and have oozy saucy berries.
• Allow to cool for 15 minutes before slicing.
• Serve with ice cream

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Nutrition

• Serving Size: 6

Keywords: Berry Galette