I’ve made a few rustic galettes over the seasons but I’m thrilled to share with you this new blueberry version filled with a super creamy, smooth and rich French almond cream. The result is this irresistible velvety pie, and it’s a super easy, delicious way to make the most of a bountiful harvest of blueberries.
1 cup flour all-purpose (125g)
1/2 cup almond flour (45g)
1/4 cup coconut sugar (30g)
5 tbsp butter, cold from fridge (50g)
1 egg, beaten (use 3/4 for the pastry + keep 1/4 as egg wash)
1/4 tsp salt
1 tbsp almond milk
1/4 cup butter, soft
1/4 cup coconut sugar
1 egg
2/4 cup almond flour
Pinch of salt
2 cups blueberries
2 tbsp coconut sugar
Almond flakes
1. In a large bowl, mix together the flour, almond flour, and coconut sugar.
2. Add the cold butter, cut into small cubes, on top of the flour mixture. Using your fingertips, quickly incorporate the butter into the flour until the mixture resembles wet sand.
3. Add 3/4 of the beaten egg, salt, and almond milk to the mixture.
4. Work the dough until it comes together.
5. Shape the dough into a ball, then place it between two sheets of parchment paper and flatten it. Use your hands and a rolling pin to evenly roll out the dough into a thin round shape. Stop rolling when the edges of the dough reach the shortest sides of the parchment paper, ensuring the round does not exceed the size of the parchment.
6. If you have time, refrigerate the dough for at least 1 hour (or up to 2 days). Alternatively, if you prefer not to wait, you can place the flattened dough in the freezer for 10 minutes while you prepare the remaining ingredients.
7. Preheat the oven to 350°F (175°C).
8. Cream together the soft butter and sugar.
9. Add the egg and combine (do not overmix).
10. Stir in the almond flour and a pinch of salt until the texture is creamy but not runny.
11. Remove the dough from the fridge (or freezer) and place it on your baking tray. Gently peel off the top parchment paper (be careful during the first few minutes as the cold dough can be fragile).
12. Using a spoon, spread the almond cream onto the center of the dough, leaving about a 3-inch border all around. It’s okay if the compote is still warm.
13. In a mixing bowl, combine the blueberries and coconut sugar.
14. Arrange the blueberries over the almond cream.
15. Sprinkle almond flakes on top.
16. Fold the edges of the dough up around the filling. Brush the edges of the dough with the 1/4 beaten egg that was set aside, then sprinkle them with coconut sugar.
17. Bake the galette at 375°F (190°C) for approximately 35 minutes, or until the crust turns a golden brown color.
18. Allow the galette to cool for about 30 minutes before indulging. It is best enjoyed at room temperature.
Cheers Xx
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