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Blueberry Almond Galette
Blueberry pie but even better in an easier-to-make, rustic galette!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
1 hr 20 mins
Servings: 8 servings
Calories: 262 kcal
Course:
Dessert
Cuisine:
American
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 sliced almonds
Galette Dough
- 1/2 cup unsalted butter
- 1 1/4 cup flour 166 g
- 1/4 teaspoon kosher salt
- 2 tablespoons chilled water
Galette
- 1 egg
- 1 tablespoon semonlina 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!
Cup of Yum
Notes
- Storage
- Storage
- In a storage container, you can store it in the fridge for up to 4 days.
- Substitutions
- Substitutions
- Blueberries: You can use frozen, but don't let them thaw. Add them frozen to the bowl and mix with the other filling ingredients. If you let them thaw, the blueberries will become too mushy.
- Almonds: The combination of the almond extract and sliced almonds add such great flavor to this galette. Be sure to use sliced or slivered almonds for a delicate crunch. You can omit the almonds and use vanilla extract instead.
- Make Ahead
- Make Ahead
- Pastry Dough: This dough can be made ahead and stored in the fridge for up to 3 days or stored in the freezer for up to 3 months.
Nutrition Information
Calories
262kcal
(13%)
Carbohydrates
32g
(11%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
51mg
(17%)
Sodium
84mg
(4%)
Potassium
100mg
(3%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Vitamin A
414IU
(8%)
Vitamin C
6mg
(7%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 262
% 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.