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Blueberry & Almond Galette

Blueberry & Almond Galette
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The Blueberry & Almond Galette is a rustic French-inspired dessert featuring a flaky, buttery crust filled with a rich almond cream and fresh, juicy blueberries brightened with lemon zest and juice. This elegant yet simple tart offers a perfect balance of textures and flavors, making it an ideal choice for any occasion, from casual snacking to sophisticated dinner parties.

Ingredients

Scale

For the Crust

  • 1 ¼ cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • ¼ teaspoon salt
  • 8 tablespoons cold unsalted butter, cut into cubes (or vegan butter for dairy-free)
  • 3–5 tablespoons ice water

For the Almond Filling

  • ⅓ cup almond flour or ground almonds (substitute oat flour or sunflower seed flour if nut allergy)
  • 3 tablespoons granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • Pinch of salt

For the Fruit Topping

  • 2 cups fresh blueberries
  • Zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon granulated sugar (or more to taste)

For Finishing

  • 1 beaten egg for brushing crust
  • Optional: sliced almonds for sprinkling on top
  • Optional: powdered sugar for dusting

Instructions

  1. Prepare the Crust: In a large bowl, mix the all-purpose flour with salt. Cut the cold unsalted butter into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, mixing gently just until the dough holds together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.
  2. Make the Almond Filling: In a small bowl, combine the almond flour, granulated sugar, egg, vanilla extract, and a pinch of salt. Stir until the mixture is smooth and creamy; this will form the rich base layer beneath the blueberries.
  3. Assemble the Galette: On a piece of parchment paper, roll out the chilled dough into a rough 12-inch circle. Spread the almond filling evenly over the center, leaving about a 2-inch border around the edges. In a separate bowl, toss the blueberries with lemon zest, lemon juice, and sugar, then pile them evenly on top of the almond filling.
  4. Fold and Bake: Carefully fold the edges of the dough over the filling, overlapping slightly to create a rustic crust edge. Brush the folded dough with the beaten egg to give a shiny, golden finish. Optionally, sprinkle sliced almonds over the filling for extra texture and appearance. Bake the galette in a preheated oven at 375°F (190°C) for 40-45 minutes, or until the crust is golden brown and the berries are bubbling.
  5. Cooling and Serving: Remove the galette from the oven and allow it to cool slightly on a wire rack. This enables the filling to set for easier slicing. Serve warm or at room temperature, optionally dusted with powdered sugar and accompanied by whipped cream or vanilla ice cream.

Notes

  • Keep all ingredients cold to ensure a flaky and tender crust.
  • Use fresh blueberries for the best flavor and texture; if using frozen, thaw and drain thoroughly to avoid sogginess.
  • Do not overfill the galette to prevent juices from spilling during baking.
  • Rest the dough again in the refrigerator after assembly if possible, to help maintain shape and flakiness.
  • Sprinkle sliced almonds on top before baking for added crunch and visual appeal.

Nutrition

Keywords: blueberry galette, almond galette, fruit tart, French dessert, rustic tart, blueberry dessert, nutty tart, flaky crust, seasonal dessert

Find it online: https://eazyum.com/blueberry-almond-galette/