Hasn’t this summer been wonderful? Lots of sun and rain and my garden just loves it. Everything is blooming: sour cherries, blackcurrants, mulberries and blueberries.
Last summer, every evening after nursery my granddaughter delighted in picking off the blueberries and munching on handfuls of them. This summer we gathered them to make a fresh blueberry galette. Nothing like fresh food picked that morning from your garden.
What is a galette? It’s the word used for a Breton style pancake, meaning a flat cake. But Americans also use the word for a pie – an easy casual pie that doesn’t need a pie dish – where you just fold up the edges.
Here I used a flour that is common in American baking – graham flour– a coarse ground unbleached wholewheat flour named after American healthy eating pioneer Sylvester Graham. I mixed it with spelt flour and this easy folksy pie became doubly rustic. It looked picturesque and homely, and tasted fantastic.
Now my granddaughter is two and a half, she can help more in the kitchen. Her little fingers were great at rubbing together flour and butter and only a small bit of it dropped on the floor.
Blueberry galette
Ingredients
For the blueberry bit:
- 300 g blueberries, washed and tailed if fresh
- 50 g sugar
- 2 tbsp cornflour
- 1 juice and zest of lemon
- 2 tbsp cinnamon, ground
For the galette pastry:
- 100 g Graham flour
- 100 g spelt flour
- pinch salt
- 2 tbsp sugar
- 150 g cold butter, grated
- 2 tbsp ice cold water
- milk for brushing
- 2 tbsp brown sugar for dusting
Instructions
- First marinate the blueberries in a large bowl with the cornflour, sugar, lemon zest and juice and cinnamon. Leave for at least an hour.
- In another bowl, mix the flours, salt and sugar and rub in the butter till it looks a bit like breadcrumbs.
- Add a little water to bring together the pastry then knead into a ball. Flatten it into a disk, cover with clingfilm and put it in the fridge to cool for at least half an hour.
- Pour the blueberry mixture into a saucepan and heat up. Don't crush the blueberries, it's nice to have them whole, so that they burst in your mouth like little blue kisses. Remove from the heat and let the mixture cool.
- Preheat the oven to 180C
- Remove the galette dough from the fridge and roll it out into a circle. The pastry should be about 3 to 5ml thick.
- Pour the cooled blueberry mixture inside and carefully fold in the edges of the circle over the top of the blueberries.
- Brush the pastry edges with milk and sprinkle with brown sugar.
- Bake the galette for 25 minutes or until golden. Serve warm or cold with yoghurt or cream or ice cream.
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