Blueberry Almond Galette
User Reviews
5
Blueberry Almond Galette
Description
This galette features a buttery pastry dough made by cutting cold butter into flour and salt, then mixed with chilled water and chilled before rolling. The filling combines fresh blueberries with sugar, lemon juice, almond extract, ginger, cornstarch to thicken, and sliced almonds for texture and flavor. The rolled-out dough is sprinkled with semolina flour for a slight crunch, then filled with the blueberry mixture and folded up around the edges to form a rustic tart shape.
When baked at 375°F, the galette develops a golden, flaky crust with a juicy fruit interior that thickens slightly from the cornstarch. The almond extract and sliced almonds contribute a distinctive nutty aroma and mild crunch that complement the blueberries’ natural sweetness and acidity. A sprinkle of brown sugar on the crust adds a caramelized finish.
This galette is suited to serve slightly warm or at room temperature, either as a dessert or a sweet treat. It pairs well with cream or ice cream. The rustic style allows easy portioning. It can be made ahead with the dough refrigerated or frozen to save time.
For storage, keep the galette refrigerated for up to four days. Frozen blueberries can be substituted if added frozen directly to maintain texture. The almonds can be omitted or replaced with vanilla extract if preferred.
Ingredients
- 3 cups blueberries 14 oz
- 1/4 cup sugar 52 g
- 3/4 teaspoon almond extract
- 2 teaspoons lemon juice
- 1/2 teaspoon ginger
- 2 teaspoons cornstarch
- 1/4 cup almonds sliced
Galette Dough
- 1/2 cup butter unsalted
- 1 1/4 cup flour 166 g
- 1/4 teaspoon kosher salt
- 2 tablespoons water chilled
Galette
- 1 egg
- 1 tablespoon semolina flour
- 1 tablespoon brown sugar
Instructions
- Create the Pastry: In a medium-sized bowl, add the flour. Take the butter out of the fridge and cut into cubes. Add to flour and then use a pastry cutter to cut the butter into the flour until a crumbly dough is formed. Create a well in the mixture, add the cold water, and mix until all of the flour is incorporated. Form the pastry dough into a ball, wrap it in plastic wrap, and store it in the fridge for 30 minutes.
- Preheat Oven: Preheat the oven to 375 degrees F.
- Create the Filling: Add the blueberries, sugar, cornstarch, lemon juice, and ginger to a bowl. Mix well. Add sliced almonds and mix.
- Roll Out Pastry: On a sheet of parchment paper, add the chilled pastry dough. Use a rolling pin to roll out the dough into approximately a 7-inch round circle. Add the parchment paper with the rolled-out pastry to a cookie sheet.
- Add the Filling: Sprinkle the round with the semolina flour and then add the blueberries to the center of the round and spread it out, leaving 1 1/2 - 2 inch border around the edge of the circle.
- Fold-Up Edges: Gently fold the dough border over the filling, overlapping the edges of the dough as needed, ensuring that you close up any corners, leaving the center of the galette open.In a small bowl, whisk the egg and then use a pastry brush to brush the folded-over edges with the egg wash. Sprinkle with brown sugar.
- Bake: Place cookie sheet with galette on the center rack of the oven. Bake for 40 minutes.After 40 minutes, remove from oven and let cool for about 15 minutes before slicing. Enjoy!
Notes
- Store the assembled galette in the refrigerator for up to 4 days to maintain freshness.
- Frozen blueberries can be used without thawing to prevent a mushy filling; mix them frozen with the other ingredients.
- Sliced or slivered almonds provide a delicate crunch and complement the almond extract; omit almonds if desired and add a bit more vanilla extract.
- Prepare the pastry dough ahead of time and refrigerate it for up to 3 days or freeze for up to 3 months to save time on baking day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 51mg | 17% |
| Sodium | 84mg | 4% |
| Potassium | 100mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 414IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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