Blueberry galette
Flaky and buttery pie crust loaded with blueberries and baked to perfection!
Servings: 6
Calories: 350kcal
Equipment
Ingredients
- 190 g Pastry flour
- Pinch of salt
- Pinch of baking powder
- 10 g Granulated sugar
- 115 g Unsalted butter very cold
- 15 g Heavy Cream
- 30 g Cream cheese
Filling
- 300 g Blueberry
- 30 g Granulated sugar
- 10 g Corn starch
Other
- 2 tablespoon Almond flour under the fruit filling
- ½ Egg with a drop of water to egg wash
Instructions
- Sift together dry ingredients; flour, sugar, baking powder, salt
- Add very cold butter cubes and rub the mixture between your hands until it becomes a sand like consistency
- Add cream and cream cheese and mix with your hands just until the dough comes together
- Knead with the palm of your hand for a minute (do not over knead and do not use mixer) just until the dough becomes smooth
- Place the dough (form a disk and wrap it) into the fridge for minimum one hour or overnight even better
- Prepare the filling by simply mixing all the ingredients (berry, sugar, starch)
- Once dough chilled, roll it out on the baking paper you will be baking then hint with almond flour
- Place filling on top. Gently and tightly fold the edges over the filling
- Pop the unbaked galette into the freezer for 10-15 minutes while pre-heating oven to 200 C / 392 F
- Bake for 30 minutes. It is ready when the crust becomes even golden colour and the filling bubble
Nutrition
Calories: 350kcal | Carbohydrates: 39g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 26mg | Potassium: 160mg | Fiber: 5g | Sugar: 12g | Vitamin A: 630IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg