This is an original recipe
- 1/2 cup almonds
- 1 cup all-purpose flour plus more for dusting
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup (1 stick) chilled cutter, cut into pieces
- 2 cups blueberries
- 1 tablespoon cornstarch
- 1 1/2 teaspoon fresh lemon juice
- 1/4 cup sugar, plus more for sprinkling
- 2 tablespoons half-and-half
There is a reason I love to make galettes and crostatas so much…no matter how ugly they are, they are still beautiful. Am I right, or am I right!? Seriously, the uglier the galette, the more… rustic… it becomes. Therefore, this is the perfect dessert for an amateur such as myself. It’s still a massive crowd pleaser, with plenty of room for error.
What I love even more so about this galette in particular is that it reminds me of my oldest son, River. He is going through a MAJOR blueberry stage. I’m not kidding you. If allowed, he’d eat “Booburries” (as he calls them) morning, noon, and night.
Sometimes, I amuse myself by imagining what it would be like if I never corrected my children’s pronunciation of certain words. Think about it… River is on a date and desperately wants to impress this girl…
“Babe, I made this awesome booburry galette for you! I hope you like the booburries, they remind me of your eyes.”
“umm… I’m sorry…you made me a what..?”
Just some mom musings…
…don’t worry, I’ll give him a fighting shot.
You will begin with the dough. Preheat the oven to 350* F. Toast the almonds on a baking sheet, tossing once for 10 minutes.
Remove the almonds from the oven, and let cool. Next, pulse the almonds in a food processor until the consistency is that of a coarse meal. Next, add your flour, sugar, salt, and cinnamon and pulse just to combine. Add the butter and pulse until the mixtures resembles course meal with a few crumbles.
Transfer the mixture to a large bowl. Drizzle with 4 tablespoons of ice water and mix until the dough begins to come together. Gently work the dough into a disk, wrap in plastic, and let chill in the refrigerator for at least 1 hour.
Once your dough has chilled, preheat the oven to 375*F. Toss the blueberries, cornstarch, lemon juice, and 1/4 cup sugar in a large bowl.
Roll out dough on a lightly floured surface. You want your dough to be thin (about a 12″ round).
Carefully transfer to a parchment lined baking sheet, or you can use a non-stick mat vs. parchment if you have one. Next, mound the blueberries in the center of the dough, leaving about a 2″ border on all sides. Fold the edges over, overlapping slightly.
Brush the galette with half-and-half and sprinkle with sugar.
Bake the galette until the crust is golden brown and the filling is bubbling; about 35-40 minutes. Let cool and enjoy!
Suggestion: This is the perfect dessert to serve alongside vanilla bean ice cream or gelato.
Tip: If pressed for time, the galette can be made a day in advance. Just store tightly wrapped at room temperature.