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Blueberry & almond galette

Blueberry & almond galette with two servings alongside

Blueberry & almond galette

Name: Blueberry & almond galette
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 400g blueberries; 2 tbsp cornflour; 1 lemon juiced; ½ tsp ground cinnamon; 50g golden caster sugar; 2 tbsp ground almonds; 2 tbsp flaked almonds; 1 egg beaten; 1½ tbsp demerara sugar; vanilla ice cream to serve; 200g plain flour plus extra for dusting; 2 tbsp golden caster sugar; 1 tsp vanilla bean paste; 150g butter cut into cubes; 3-4 tbsp milk

Ailsa Burt

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Serves 6 - 8

Easy

Prep: 20 mins

Cook: 30 mins

plus chilling

A star rating of 5 out of 5.3 ratingsRate

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Give past-their-best blueberries a chance to shine in this almond galette. Serve cut into wedges with vanilla ice cream for an easy family dessert

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

400g blueberries
2 tbsp cornflour
1 lemon

juiced
½ tsp ground cinnamon
50g golden caster sugar
2 tbsp ground almonds
2 tbsp flaked almonds
1 egg

beaten
1½ tbsp demerara sugar
vanilla ice cream

to serve

For the pastry

200g plain flour

plus extra for dusting
2 tbsp golden caster sugar
1 tsp vanilla bean paste
150g butter

cut into cubes
3-4 tbsp milk

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Nutrition: Per serving (8)

kcal388
fat21g
saturates10g
carbs43g
sugars21g
fibre2g
protein6g
salt0.44g

Method

step 1

To make the pastry, tip the flour, sugar, vanilla, butter and a pinch of salt into a food processor. Blitz until the mixture resembles fine breadcrumbs, then pour in 3 tbsp milk and pulse until it begins to come together, adding a little more milk if needed. Bring together into a ball, then pat out into a disc. Wrap well and chill for 30 mins. Will keep chilled for up to three days.
step 2

Heat the oven to 200C/180C fan/gas 6 and put a large baking sheet inside to heat up. Lightly dust a clean work surface with flour and roll out the pastry until it measures 30cm in circumference. Transfer to a sheet of baking parchment. Tip the blueberries, cornflour, lemon juice, cinnamon and sugar into a bowl, and stir well.
step 3

Sprinkle the ground almonds onto the base of the pastry, leaving a 4cm border, then pour the blueberry mixture on top and spread it out. Scatter over the flaked almonds then fold in the edge of the pastry, overlapping the filling slightly. Brush some egg over the edge and sprinkle over the demerara sugar.
step 4

Carefully slide the galette onto the hot baking sheet and bake for 25-30 mins until the pastry is golden. Leave to set and cool on the tray until warm. Serve cut into wedges with vanilla ice cream.

Recipe from Good Food magazine, July 2025

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A star rating of 5 out of 5.3 ratings

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