Description
A rustic blueberry galette made with a buttery pâte sucrée crust and a mix of fresh and frozen blueberries. Lightly sweetened, with a nutty touch and optional spices — perfect for a cozy dessert or brunch treat.
Ingredients
Scale
- For the dough (pâte sucrée):
- 200 g flour
- 90 g butter (or vegan margarine)
- 30 g sugar (or coconut sugar)
- 20 g almond powder
- 5 cl warm water
- A pinch of salt
- For the filling:
- 250 g frozen blueberries
- 250 g fresh blueberries
- 30 g chopped hazelnuts or hazelnut powder
- 1–2 tbsp powdered sugar or maple syrup
- Optional: lemon zest, cinnamon, chia seeds
Instructions
- Make the dough: Mix flour, sugar, salt, and almond powder. Add butter and water. Knead until smooth. Form a ball, wrap, and chill for 30 minutes.
- Roll the dough: On parchment, roll out a 30 cm circle.
- Preheat oven: 180°C (356°F).
- Assemble the galette: Sprinkle center with hazelnut or almond powder. Add frozen blueberries in the center, leaving a 3–4 cm border. Fold the dough edges inward to form a rustic crust. Top with hazelnuts and a sprinkle of powdered sugar or maple syrup.
- Bake: Bake for 35–40 minutes until golden brown.
- Finish: Cool slightly, then top with fresh blueberries. Serve warm or at room temperature.
Notes
You can substitute hazelnuts with almonds or walnuts. Add lemon zest, cinnamon, or chia seeds to customize the flavor. Vegan-friendly if margarine and maple syrup are used.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg