Blueberry Galette
Galette Dough
- Wheat flourWeight:7.1 ozVolume:1 1/2 cups
- SugarWeight:1.1 ozVolume:2 1/2 tbsp
- Butter, ice-coldWeight:3.5 ozVolume:1/2 cup
- Ice waterWeight:2.5 ozVolume:1/3 cup
- Vanilla extractWeight:0.0 ozVolume:to taste
- SaltWeight:0.0 ozVolume: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:10.6 ozVolume:2 cups
- SugarWeight:1.8 ozVolume:1/4 cup
- Corn starchWeight:0.7 ozVolume: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:0.7 ozVolume:1 2/3 tbsp
- Powdered sugar (optional)Weight:0.0 ozVolume: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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