I always prefer making galettes to pies and this Blueberry and Almond Galette is one of my absolute favorites. I am not going to pretend to be a skilled pie maker. Try as I may, I can never create a beautiful lattice of pattern. Galettes are meant to look rustic and free form and thats's what I'm all about. It's okay if its slightly misshapen and the juices bubble over, thats the beauty of it. I love an impressive looking dessert which doesn't require a lot of fuss.
The incredible and forgiving crust is a twist on pie dough. The addition of milk and almond flour gives it a flaky and tender texture. Freezing the butter is my go to trick. By grating the frozen butter, you can incorporate it into the dry ingredients without overworking the dough. I always use unsalted butter, but I know people swear by shortening or a combination of both. Which one do you prefer?
This galette is the perfect way to showcase the amazing summer blueberries. Sweetened lightly by some raw sugar and lemon and you are good to go. I bet it would be delicious with some lavender too. And don't forget a scoop of vanilla Ice cream or whipped cream. Don't you love how it melts in the still warm galette? But honestly it's great with any fruit and makes an equally delicious savory galette. I'm thinking of a squash or tomato galette next.
BLUEBERRY AND ALMOND GALETTE
(makes one 12 inch galette)
1 1/2 cups all purpose flour
1/2 cup almond flour
1/2 teaspoon salt
7 ounces frozen and grated unsalted butter
6 - 8 tablespoons milk, cold
3 cups fresh blueberries
1/3 cup raw sugar
1 tablespoon cornstarch
1 teaspoon lemon zest
1 tablespoon lemon juice
pinch of salt
1 egg beaten with 1 teaspoon water, for egg wash
whipped cream or vanilla ice cream
Stir the flour, almond flour and salt together in a medium mixing bowl. Toss the frozen butter in the dry ingredients until it's fully coated. Slowly add the cold milk a tablespoon at a time until a dough is formed. Shape into a round, flat disk and chill for at least 2 hours.
Preheat oven to 400 degrees. Remove the dough from the fridge and let it warm up slightly before rolling it out. Prepare the blueberry filling by stirring all the filling ingredients together in a small mixing bowl and set aside. Lightly flour a piece of parchment paper and roll out the galette dough to a 14 inch circle and an 1/8 inch thickness. Spoon the blueberry filling into the center of the dough leaving 2 inches on the edges of the dough. Gently fold up the edges of the dough and press to seal the dough. Brush the edges with the egg wash and sprinkle it with the a good amount of raw sugar and slivered almonds. Bake for 35 minutes until golden brown and the filling is nice and bubbly. Cool slightly before serving with vanilla ice cream.
Keeping the milk and butter cold will create a super flaky crust.
Try adding 1 tablespoon dried lavender to the filling.
The galette dough can be made ahead and stored in the fridge for 3 days.
Fresh fruit is best but if using frozen blueberries, thaw them out completely.
Omit the almond flour and replace it with whole wheat or rye flour.
The dough works well with other fruits and makes a great savory galette.