Blueberry Galette
Galette Dough
- Wheat flourWeight:200 gVolume:1 1/2 cups
- SugarWeight:30 gVolume:2 1/2 tbsp
- Butter, ice-coldWeight:100 gVolume:1/2 cup
- Ice waterWeight:70 gVolume:1/3 cup
- Vanilla extractWeight:1 gVolume:to taste
- SaltWeight:1 gVolume:pinch
METHOD
Galette Dough
Sift 200 g of flour, then add 30 g of sugar and a pinch of salt. Mix all together.
Grate 100 g of ice-cold butter and rub it into the flour to make crumbs.
Add the vanilla to 70 g of ice water, then add it to the mixture and combine quickly.
Wrap the dough in plastic wrap, giving it a flat shape, and place it in the refrigerator for 1 hour.
Rolling Out
Roll out the dough into a circle and refrigerate for 20–30 minutes.
Assembling the Galette
Place the dough on a baking sheet and form the vertical sides of the galette. Pour the blueberry filling into the crust and press the sides onto the filling.
Blueberry Filling
- BlueberriesWeight:300 gVolume:2 cups
- SugarWeight:50 gVolume:1/4 cup
- Corn starchWeight:20 gVolume:3 tbsp
METHOD
Blueberry Filling
Mix 300 g of blueberries, 50 g of sugar and 20 g of corn starch.
Topping
- Sugar (for the edges)Weight:20 gVolume:1 2/3 tbsp
- Powdered sugar (optional)Weight:1 gVolume:to taste
METHOD
Topping
Sprinkle the edges of the crust generously with 20 g of sugar and bake in a preheated oven at 200°C (400°F) for 40–45 minutes.
Allergens
- Gluten
- Milk
Calculated from the ingredients. Always check the packaging: ingredients vary between brands, and products may contain traces of allergens.
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