Galette, a type of free-form crusty cake/pie, is perfect for those days when you crave something sweet, but feel too lazy to make anything fancy. What’s good about making a galette is that it does not require any cake mold or fussy technique.
Yes, the blueberry galette has a rather rustic look, but don’t judge a book by its cover, you’ll love this flaky galette with refreshing lemon blueberry filling!
Ingredients (serves 3-4):
For the crust
- 100g AP flour
- 10g sugar
- pinch of salt
- 80g cold butter
- 1-2 tbs cold water/milk
For the filling
- 90g blueberry
- 1tsb sugar
- 1-2 tsb cornstarch
- zest of half a lemon
- ~1/2 tsb lemon juice
Optional crumb topping
AP flour, ground almond, sugar, butter 5 g each
1: To make the crust, combine flour, sugar, salt in a bowl, add cubed cold butter. Mix with fingers until mixture resembles coarse crumbs
2: In several additions, drizzle in ice water/milk and combine with dough until it holds together when squeezed.
3: Transfer dough onto a piece of plastic wrap, try to get together loose parts. Wrap dough with plastic wrap. Refrigerate for 30 minutes
4: To make the crumb topping: combine dry ingredients, add cubed cold butter, mix with fingers until mixture resembles coarse crumbs
5: To make the filling, simply combine all ingredients
6: On a lightly floured surface roll out dough into a circle about 0.2 cm thick. Transfer crust to a piece of parchment paper
7: Place blueberry filling in the middle of crust, leave about 2cm around the edge, then place crumb topping on top. Fold the edges towards the center. Sprinkle coarse sugar on the edge if desire.
8: Transfer parchment paper to a baking sheet, place into oven preheated at 180C, bake for 30-35 min until crust is slightly golden
Serve when warm or cold, either is good. The filling is very refreshing thanks to the lemon zest, crumb topping makes the texture more interesting.
My favorite way of serving a galette: warm with ice cream on top. Melting ice cream plus warm sweet blueberry galette, simply satisfying! This is also probably one of the easiest desserts you’ll ever make!
Chinese version here