Delish, Easy, Recipes

Blueberry Galette (Almond flour)

Well, two words, Nigella Lawson, inspired me to make this recipe. I always wanted to try baking one of those fancy, chic MasterChef-y desserts. Recently, I was researching and came across Nigella’s blackberry galette. Mine is not a classic recipe, it’s my take on it. My parents are diabetic, so I try to bake desserts that have minimal sugar or are sugar-free.

Ingredients

  • 2 Cups Almond Flour
  • 3-4 Tbsp Raw Sugar (or any sugar) (Conscious Foods)
  • A pinch of Salt (Tata Salt)
  • ½ Cup Cold Butter (grated into long strands) (Amul)
  • 4-5 Tbsp Ice Water
  • 100 Gms Blueberries
  • A handful of Sunflower Seeds (for garnishing)
  • 3 Small Basil Leaves (for garnishing)
  • Corn starch (for dough correction)
  • 2 Tbsp Melted Butter (Amul)

Preparation

Prep: 15 minutes
Cooking: 25 minutes

  1. Preparation Time: 15 minutes, Proofing Time: 40-60 minutes, Cooking Time: 20-25 minutes @175 Degrees.
  2. In a clean bowl, sieve the almond flour, salt and sugar for a fine dry mix.
  3. Add the cold butter and mix well with the dry ingredients until you get a sand-like mixture. You can also use a dough attachment with an electric mixer or a stand mixer.
  4. Once your mixture looks like loose sand, slowly add water, one tbsp at a time and bring the dough together. The dough will not be a perfect knead, it just needs to come together into a ball. If the dough is too sticky, add a tbsp of corn starch at a time. If the dough is too dry, add a tbsp cold water. 
  5. Once the dough is formed, shape it into a disc and cover with clingfilm or place it in a greased Tupperware. Put this dough in the freezer for about 40-60 minutes. The freezer essentially helps the dough to come together and bind enough to be rolled out. 
  6. Preheat the oven at 175 degrees. 
  7. Roll the pastry out into a rough circle, place it on a lined baking sheet and scatter blueberries on top, leaving about 2 inches margin from the edges. Now fold the edges up over the fruit, making sure to leave a large hole over the fruit to let the steam escape. 
  8. Before baking, brush the crust with butter. Melt some butter in a saucepan for crust wash. You can also use an egg wash. Then sprinkle some sunflower seeds (optional) or sugar. 
  9. Bake until the crust is a deep golden-brown and the fruit is bubbly and cooked. This usually takes about 25 minutes. 
  10. Transfer the galette with the parchment paper to a wire rack and let it cool before slicing. Garnish with basil leaves and enjoy with fresh cream or ice cream.

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Kanika Saxena

I’m a food lover from Mumbai. My passion is to take dishes, sweet or savoury from around the world and try to recreate them with an added twist. In my free time, you’ll see me binge on cooking shows or reading about recipes. I have an immense passion for both science and cooking, both involve experiments. For me, it’s all about the WHYs behind every ingredient, every dish. I am not a recipe follower. It's about trying ways to squeeze out as much flavour I can from each ingredient. Through my handle @Messy.Plate, I want to take everyone through my journey of cooking - from the research about the science that goes behind every dish to its final look.