Blueberry Galette


3 cups Früzo blueberries
5 teaspoons cornstarch
4 teaspoons sugar
Zest and juice of 1 lemon
220 grams flour
110 grams cold butter
3 tablespoons cold water
Extra sugar for dusting
1 egg for egg wash [egg id=”1″]


  • Preheat oven to 220°C.
  • In a bowl rub cold butter into flour to create a crumb texture.
  • Add cold water and slowly combine together to create dough (don’t over work the dough).
  • Cling wrap dough and let it rest for at least 1 hour in the fridge.
  • In a bowl mix together cornstarch, sugar and lemon to combine. Toss blueberries in the mixture to coat evenly.
  • Roll out pastry dough into a circle (1cm thick).
  • Place the blueberry mixture in center of the pastry. Leave at least a 5cm boarder.
  • Fold pastry inwards until the center of the blueberry shows.
  • Brush with egg and sprinkle pastry with sugar.
  • Bake for 45 min or until golden brown.
  • Serve with fresh whipped cream or vanilla ice cream.
  • Side note: you can divide pastry into 6 and make individual galettes.
  • [egg id=”1″]

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