Description
This Blueberry & Almond Galette is a rustic, open-faced tart featuring a buttery, flaky pastry filled with juicy blueberries mixed with cinnamon and lemon for a fresh twist. Garnished with ground and flaked almonds, it’s baked to golden perfection and served warm with vanilla ice cream for a delightful dessert that’s simple to make yet impressive to serve.
Ingredients
Scale
Filling
- 400g blueberries
- 2 tbsp cornflour
- 1 lemon, juiced
- ½ tsp ground cinnamon
- 50g golden caster sugar
- 2 tbsp ground almonds
- 2 tbsp flaked almonds
Pastry
- 200g plain flour, plus extra for dusting
- 2 tbsp golden caster sugar
- 1 tsp vanilla bean paste
- 150g butter, cut into cubes
- 3–4 tbsp milk
- Pinch of salt
To Finish
- 1 egg, beaten
- 1½ tbsp demerara sugar
- Vanilla ice cream, to serve
Instructions
- Make the pastry. In a food processor, combine the flour, sugar, vanilla bean paste, butter, and a pinch of salt. Blitz until the mixture resembles fine breadcrumbs. Slowly add 3 tablespoons of milk and pulse until the dough starts to come together. Add a little more milk if necessary. Gather the dough into a ball, shape into a disc, wrap tightly in cling film, and chill in the fridge for 30 minutes.
- Preheat the oven and prepare the baking sheet. Heat your oven to 200°C (180°C fan) or gas mark 6. Place a large baking sheet inside to heat up while you prepare the galette.
- Roll out the pastry. Lightly dust your work surface with flour and roll out the chilled pastry into a circle approximately 30cm in circumference. Carefully transfer the pastry onto a sheet of baking parchment.
- Prepare the filling. In a mixing bowl, toss together the blueberries, cornflour, lemon juice, ground cinnamon, and golden caster sugar until the fruit is evenly coated.
- Assemble the galette. Sprinkle the ground almonds evenly over the pastry base, leaving a 4cm border all around. Spoon the blueberry filling onto the almond layer and spread it out evenly. Scatter the flaked almonds over the top of the berries.
- Fold and finish the edges. Fold the edges of the pastry up over the filling, overlapping slightly and creating pleats if necessary. Brush the exposed pastry edges with the beaten egg, then sprinkle demerara sugar on top for a sweet, crunchy finish.
- Bake the galette. Using the baking parchment, carefully slide the galette onto the preheated baking sheet. Bake for 25-30 minutes until the pastry is golden and crisp, and the filling is bubbling.
- Cool and serve. Remove the galette from the oven and allow it to cool on the tray until just warm. Slice into wedges and serve with a scoop of vanilla ice cream for a perfect dessert.
Notes
- The pastry can be made up to three days in advance and kept chilled in the fridge.
- Ensure the cornflour is well mixed with the blueberries to avoid lumps and help thicken the filling as it bakes.
- For a dairy-free option, substitute the butter with a plant-based alternative and serve with dairy-free ice cream.
- To enhance the almond flavor, you can lightly toast the flaked almonds before scattering them on the filling.
- Make sure to preheat the baking sheet for a crispier pastry bottom.
- Prep Time: 20 mins
- Cook Time: 25-30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: blueberry galette, almond galette, rustic tart, blueberry dessert, easy galette recipe, fruit tart, summer dessert
