Almond and blueberry galette

Almond and blueberry galette

100 Best Cakes and Desserts
Mark Roper

A galette is the French term for a flat cake. I love the flavour of the cooked blueberries in this dish. You can also make eight small galettes using individual flan tins or muffin tins.


Quantity Ingredient
160g plain flour, sifted
80g ground almonds
200g butter, cut into small cubes
2 teaspoons finely grated lemon zest
200g caster sugar
4 large egg yolks
50g flaked almonds
200g blueberries
cream, ice cream or a fruit sauce, to serve


  1. Place the flour and ground almonds in a bowl and make a well in the centre. Add the butter, lemon zest, sugar and 3 1/2 egg yolks to the well. Using your fingertips, work these ingredients together first until just combined, then gradually incorporate the flour and ground almonds until a dough forms. Shape the dough into a ball, cover and refrigerate for 30 minutes.
  2. Preheat the oven to 200°C. Butter a 24 cm flan tin and sprinkle the sides of the tin with the flaked almonds.
  3. Cut the dough in half. Lightly flour the dough, your hands and the rolling pin and roll each dough half out to a circle to fit the tin. Place one round of dough in the tin. Top with the blueberries, leaving a 1 cm border around the edge. Place the other round of dough on top. Mix the remaining 1/2 egg yolk with 1 teaspoon water and lightly brush over the top of the dough. Using a fork, mark a lattice pattern on top of the dough.
  4. Bake the galette for 20 minutes, then reduce the oven to 180°C and bake for a further 35 minutes or until the top is firm to the touch. Leave to cool before carefully turning out. Serve the galette with cream, ice cream or a fruit sauce.
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