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←All posts— Recipe · June 29, 2024 · 2 min read

Blueberry Galette Recipe

Blueberry Galette Recipe

Ingredients

  • 250 g flour
  • 125 g almond flour
  • 8 tablespoons cold butter
  • 80 g cold yogurt (add a little more if needed)
  • 2 teaspoons granulated sugar (for the top)
  • 1 pinch of salt
  • 1 egg (beaten with 1 teaspoon of yogurt)

For the Filling:

  • 150-200 g granulated sugar (to taste)
  • 1 teaspoon grated lemon zest
  • 600 g blueberries
  • 3 tablespoons cornstarch
  • 1 pinch of salt

Instructions

  1. 1In a large bowl, mix the flour and almond flour together.
  2. 2Finely chop 3 tablespoons of the butter, and cut the remaining 5 tablespoons into cubes. Keep them in the refrigerator without mixing them together.
  3. 3Mix the yogurt with 1 tablespoon of water and place it in the refrigerator.
  4. 4Add 1 tablespoon of granulated sugar and the salt to the flour mixture. Add the cubed butter to the flour and work it in until the pieces become small. Then add the remaining butter and bring the dough together.
  5. 5Add the yogurt mixture to the flour mixture. If the dough looks dry, add cold water little by little.
  6. 6Knead the dough and shape it into a ball. Wrap it in plastic wrap and chill it in the refrigerator for 2 hours.
  7. 7Preheat the oven to 180°C.
  8. 8
Note: You can serve it with ice cream or whipped cream. You can also make the same recipe with other fruits, such as strawberries.
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For the filling, mix the granulated sugar, lemon zest, cornstarch, and salt in a bowl. Add the blueberries and toss gently.
  • 9Flour your work surface and roll the dough out to about 30 cm in diameter. It is normal for the edges to be slightly uneven.
  • 10Place the blueberry mixture in the center of the dough. Leave a 4-5 cm border around the edges. Fold the edges up over the fruit.
  • 11Brush the edges of the dough with the yogurt-beaten egg and sprinkle with a little granulated sugar.
  • 12Bake the galette for 35-40 minutes, until the crust turns golden and the blueberries are gently bubbling.