Blueberry Galette

Anita Cassai

Ingredients:

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:

  1. Blitz together the dry ingredients in a food processor, be careful not to over-blitz. 
  2. Add butter and blitz until dough is at a breadcrumb like consistency.
  3. Slowly drizzle in the ices water until dough comes together
  4. Tip out onto your benchtop and bring together with your hands, wrap in glad wrap and set aside for 30min- 1 hour.
  5. Mix ingredients for the filling together in a bowl.
  6. Roll out the pastry to 5mm thick and 30cm x 30cm wide. Fill with blueberry filling and fold in the edges
  7. Brush pastry with milk and sprinkle with demerara sugar.
  8. Bake in a 180C oven for 40-45min.

Our friends at Wine Selectors suggest pairing this dish with a Prosecco.

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