I have three blueberry bushes in the garden. We moved them earlier this year to another space in the garden, where they get more sun. Result! The yield is tripled.
Every day I go with my granddaughter and pick a few for her to eat straight off the bush. She’s now learnt which ones are ripe and good to eat.
Sunday, there were so many ripe blueberries I collected a bowl full. I decided to make the easiest pie going – a galette.
It requires virtually no skill and certainly no fancy equipment such as pie dishes.
I threw a couple of mulberries in too, because I have a mini mulberry tree, but that sadly, is not having a great year.
Blueberry galette with poppy seeds
Serves 8
Ingredients
For the pastry:
- 170 g plain flour
- 120 g salted or unsalted butter, cold, cut up small
- 1/2 tsp fine salt
- 75 g greek yoghurt
- 1 tbsp butter mixed with a little hot water
- 2 tbsp brown sugar or Demerara sugar
- 2 tbsp poppy seeds
For the filling:
- 400 g blueberries
- 1/2 lemon, juice of
- 4 tbsp sugar
- 1 tsp tapioca flour or corn flour
- pinch sea salt
Instructions
- Make the pastry first by rubbing the butter into the flour until it resembles thick semolina
- Add the salt and yoghurt, press together into a flat disk. Wrap and refrigerate for a couple of hours.
- Combine the blueberries, lemon juice, sugar, tapioca flour, sea salt together in a bowl. Set aside.
- Preheat the oven to 180C.
- Take the pastry out of the fridge and roll out the stiff dough into a big circle (20 cms wide) on parchment paper. If it cracks, seal it shut with your finger.
- Dump the blueberry mixture in the centre. Fold up the sides.
- Lift the parchment paper with the galette onto a baking tray. Using a pastry brush mix the butter and water and brush the pastry borders with the liquid. Sprinkle the sugar and poppy seeds onto the borders.
- Bake for 30 minutes or until light golden. Remove, eat warm with a scoop of vanilla ice cream
It looks delicious, and I’m sure my daughter will enjoy it just as much. During the week, I usually don’t have time for baking and prefer simple and uncomplicated meals. However, on weekends, I always have a bit more time. So, I’ll remember this recipe and plan to bake it.
It really is the easiest form of baking!