Blueberry Galette
Anita CassaiIngredients:
Crust:
- 60g pecans
- 285g plain flour
- 50g caster sugar
- 125g butter
- 80ml iced water
- ¼ teaspoon cinnamon
Filling:
- 360g blueberries
- 1tsp cinnamon
- 60g caster sugar
- 1 tbsp cornflour
- Juice and Zest of an orange
- 1 tsp vanilla paste
- 20ml milk to glaze pastry
- 2tsp demerara sugar, to sprinkle on pastry
Method:
- Blitz together the dry ingredients in a food processor, be careful not to over-blitz.
- Add butter and blitz until dough is at a breadcrumb like consistency.
- Slowly drizzle in the ices water until dough comes together
- Tip out onto your benchtop and bring together with your hands, wrap in glad wrap and set aside for 30min- 1 hour.
- Mix ingredients for the filling together in a bowl.
- Roll out the pastry to 5mm thick and 30cm x 30cm wide. Fill with blueberry filling and fold in the edges
- Brush pastry with milk and sprinkle with demerara sugar.
- Bake in a 180C oven for 40-45min.
Our friends at Wine Selectors suggest pairing this dish with a Prosecco.
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