I cannot believe I have only recently discovered galettes. They are amazing! So easy and quick to make, and you can fill them up with anything – savoury or sweet! Also, I’ve looked around and there are so many options for the pastry, which is fantastic! Here I’ve used 2 flours, both a mixture of buckwheat and wholemeal spelt, but I think you could easily make a gluten free combination or use any other flour.
Preheat the oven to 180 degrees.
Start by making the pastry – place all of the ingredients (excluding the coconut sugar and blueberries) in a blender and blend until mixed well. If it seems too dry, add a bit more milk and butter.
Place a large piece of baking paper on the bench and lightly flour the surface.
Place the dough mixture in a rough ball onto the baking paper and start rolling out the pastry evenly until you have a rough large circular/square shape. It needs to be long and wide enough so that you can then fill the centre part with the blueberries- can be rough , slice off any rough looking edges.
Place blueberries in the centre and spread out evenly leaving abut 10 cm from the edges
Starting with one corner, fold pastry over in a fold over pattern.
Brush the pastry with the extra egg so that your galette turns out a nice golden brown colour. Sprinkle with coconut sugar.
Bake in 180 degrees until crust is a golden brown – This will take approximately 45 minutes, however keep an eye on it incase your oven is hotter than normal!
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