Blueberry galette

I'd run out of ordinary wheat flour so I dipped into my extensive flour cupboard and found graham flour and spelt. So this recipe is a little more crunchy and wholesome.

Course: Afternoon Tea, Dessert, Pudding

Cuisine: American, English, French

Keyword: Blueberries, Blueberry galette, Galette, Graham flour, Pies, Spelt flour

Servings: 6

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.