Blueberry Ginger Almond Galette

Updated at: Thu, 21 Nov 2024 10:33:35 GMT

Step 1

Begin by preparing the crust. In a large bowl whisk flour, sugar, and salt until combined. Add in cold butter and toss to coat the cubes in flour.

Step 2

Using your hands, fork, or pastry cutter, cut the cold butter into the flour mixture, until the butter is about the size of peas.

Step 3

Add cold water a few tablespoons at a time, gently mixing after adding. The amount of water needed will vary depending on climate, flour, etc. The dough should look shaggy, but stick together when pressed with your hands.

Step 4

Transfer shaggy dough to a sheet of plastic wrap, and use the plastic wrap to press dough into a ball. Flatten into a round disk. Refrigerate for at least 1 hour.

Step 5

While crust chills, prepare the almond filling and blueberries. Cream the butter and sugar together until light and fluffy. Add in egg and mix to combine.

Step 6

Mix in almond flour, vanilla, salt almond extract and ginger. Set aside.

Step 7

In a large bowl, mix blueberries, sugar, cornstarch, salt, and grated ginger. Use your hands to break up the ginger if it is clumping in the mixture. Set aside.

Step 8

Preheat oven to 425ºF.

Step 9

On a floured a surface, roll out dough into a 15” circle. Transfer dough to a lined baking sheet.

Step 10

Add almond filling to the center of the crust. Spread out to about an 11” inch circle.

Step 11

Top almond filling with blueberry mixture, sprinkling the sugar mixture evenly over the blueberries.

Step 12

Fold the edges of the crust up over the blueberries. Whisk egg and water in a small bowl until homogenous.

Step 13

Brush crust with egg wash. Sprinkle crust with Demerara sugar.*

Step 14

Transfer to preheated oven and bake for 35 -40 minutes, until deep golden brown.

Step 15

Let cool 10 minutes. Serve warm with vanilla ice cream if desired :)

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