Blueberry Galette
Blueberry Galette is a classic French pastry that's filled with seasonal fresh blueberries and baked in a rustic type pastry crust.
Ingredients
- 2 50 grams puff pastry 1 sheet of thawed puff pastry
- flour for sprinkling
- 1 tbsp. sugar to finish
Filling
- 2 cups blueberries
- ¼ cup sugar plus extra for sprinkling
- 1 ½ tbsps Maizena or flour
- 1 tbsp lemon zest
- 2 tbsps lemon juice
Egg Wash
- 1 egg
- 1 tbsp. milk
Instructions
- Preheat the oven to 180 C° / 350 °and line a baking tray / sheet pan with baking paper.
- Combine the blueberries with the sugar, lemon juice, zest and Maizena. Mix well and set aside.
- On a lightly floured surface roll the puff pastry out and you can either trim the pastry into a circle (about 25cm wide) or use it as is to overlap into a more rustic type galette. Transfer to a baking pan lined with baking paper.
- Pile the blueberry mixture into the center leaving about a 4cm border.
- Bring the pastry in with the lift and fold movement. Don't over analyze it simply lift and fold, keep overlapping all the way round. Remember galettes are rustic not perfectly cut and folded.
- Brush with egg wash and sprinkle a little sugar over.
- Bake the galette in a preheated oven for 30 to 40 minutes or until the edges turn golden brown and the berries turn soft.
- Remove from the oven and allow to cool for 10 minutes before slicing and serving with scoops of vanilla ice-cream or heaps of fresh cream!
Notes
To help prevent the fruit maybe or maybe not seeping through the base (it sometimes happens) you can add a layer of 'protection' on the base. Here's what I've used;
Blueberry jam which you can also thin some out with hot water and brush over the top of the berries for that extra shine!
1 x Frangipane filling and my favorite filling!
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