Blueberry Galette

Buttery, flaky, rustic galette loaded with juicy blueberries!

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Makes: 9 " galette

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Ingredients

For the tart
1 and 1/2 cups flour
3 tbsps caster sugar
Pinch of salt if using unsalted butter
115 gms cold butter cubed
1/4 cup ice cold water plus 2 tbsps more if needed
2 tbsps cream or beaten egg to brush on top
Handful of flaked almonds and granulated sugar for sprinking optional
For the filling
400 gms blueberries fresh or frozen (see notes)
Zest of 1 small lemon
1 tbsp lemon juice
2 tbsps cornflour
1/3 caster sugar
1/2 tsp cinnamon powder
1 tbsp cold butter cubed

Instructions

To make the tart, combine the flour, sugar and salt (if using) in a large mixing bowl. Add the cold butter cubes and using your fingers, rub it into the flour till the mixture resembles coarse breadcrumbs with a few bigger pieces of butter in it.
Add the ice water and quickly bring the mixture together with your fingers, It should form a smooth ball without sticking to the bowl. If it feels wet, sprinkle on just a little more flour, if it feels dry add up to 2 tbsps more ice water. Turn the dough out onto a sheet of clingfilm and chill for 1.5 to 2 hours at least. You can also chill this overnight as a make-ahead galette. Just keep the dough out at room temp for about 5 minutes before filling it with fruit.
When ready to bake, preheat the oven to 190 C. Keep a silicone baking mat ready.
Very light flour the mat and place the cold dough on it. Slowly roll it out into a roughly 12" circle. You can also place a sheet of clingfilm over the dough and roll on top of it. I found this make it easier especially in warm environments where the butter softens quickly.
Once the dough is rolled out, slide the mat onto a baking tray and place back in the fridge. It needs to be kept chilled till it goes in the oven.
Now make the filling by combining all ingredients except the tablespoon of butter. Toss the berries very well to coat in the cornflour particularly.
Bring out the dough and spoon the berries onto it, leaving a 2 inch border. Fold the border over, overlapping as needed to enclose the filling. If any cracks appear, try and pinch them together otherwise they will allow juices to leak out while baking.
Brush the edges of the dough with cream and sprinkle on the almonds and granulated sugar. The cream helps them stick.
Finally dot the berries with the tablespoon of cubed butter. Bake for 40 to 45 mins or until the edges have turned golden-brown, the filling is bubbling. You will inevitably see some juices leaking out, don't panic! If the crust is browning too quickly, lower the temperature to 175 C.
Allow the galette to cool at room temperature for 30 minutes. If you can, slide it onto a wire rack as it cools so that the bottom doesn't get soggy.
Slice and serve while still warm with vanilla ice cream! Store in the fridge for 3 to 4 days or in the freezer for a couple of weeks. Happy baking!

Notes

*Blueberries whether fresh or frozen, are juicy and will leak some juices. If you're using frozen berries, you can also thaw and drain them before mixing them with the rest of the ingredients. Check out Delish brand's frozen berries, available on Big Basket. I've also seen them at Nature's Basket and at Food Hall.

*If you don't have a silicone baking mat, roll the dough out on greased baking paper slide it onto the baking tray. I highly recommend the mat though, as it doesn't move around while rolling and is super easy to clean and reuse.

*Cornflour is the same as corn starch. Alternatively, you can use arrow root starch.