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5 from 1 vote

Blueberry galette with poppy seeds

Course: Dessert
Cuisine: American
Keyword: Blueberries, Blueberry galette, Fruit galette
Servings: 8

Equipment

  • parchment paper, baking tray

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