"The flaky and tender crust pairs perfectly with summer blueberries"
Blueberry and Almond Galette
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Prep time: 35mins
Cook time: 35mins
Serves or Makes: 8
Recipe Card
ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup almond flour
- 1/2 teaspoon salt
- 7 ounces frozen and grated unsalted butter
- 6 tablespoons cold milk
- 3 cups fresh blueberries
- 1/3 cup raw sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- Pinch of salt
- egg wash (1 egg beaten with 1 teaspoon water)
- raw sugar
- slivered almonds
- for serving vanilla ice cream
Method
Step 1
Stir the flour, almond flour and salt together in a medium mixing bowl. Toss the frozen butter in the dry ingredients until it's fully coated. Slowly add the cold milk a tablespoon at a time until a dough is formed. Add more milk if it is dry. Shape into a round, flat disk and chill for at least 2 hours.
Step 2
Preheat oven to 400 degrees. Remove the dough from the fridge and let it warm up slightly before rolling it out. Prepare the blueberry filling by stirring all the filling ingredients together in a small mixing bowl and set aside.
Step 3
Lightly flour a piece of parchment paper and roll out the galette dough to a 14 inch circle and an 1/8 inch thickness. Spoon the blueberry filling into the center of the dough leaving 2 inches on the edges of the dough. Gently fold up the edges of the dough and press to seal the dough. Brush the edges with the egg wash and sprinkle it with the a good amount of raw sugar and slivered almonds.
Step 4
Bake for 35 minutes until golden brown and the filling is nice and bubbly. Cool slightly before serving with vanilla ice cream.