Recipe
Blueberries Galette
Ingredients
- 350 g blueberries
- 60 g sugar
- cornstarch 1 tbsp
- juice of 1 lemon
For the dought:
- 150 g flour type 2
- 100 g flour 00
- sugar 1 tbsp
- 150 g butter
- very cold milk or water 1-2 tbsp
- 1 egg
- salt a pinch
- brown sugar just enough
- milk to brush
To serve:
- cream or vanilla ice cream optional
Instructions
- In a bowl mix the flours with the sugar, salt, egg and cold butter into small pieces. Work everything with your hands until you get a crumb mixture.
- At this point add the cold milk or water (1 or 2 tablespoons based on the flour) and briefly knead the dough on a pastry board.
- Flatten the dough, then wrap it in plastic wrap and place in the refrigerator to cool for 2 hours In the meantime, place the blueberries in a bowl and add the lemon juice, starch and sugar. Mix well.
- Take the dough out of the refrigerator and spread it on a lightly floured surface in a circle with a thickness of 6mm.
- Roll the dough around the rolling pin and roll it out on a baking tray lined with parchment paper.
- Pour the blueberries in the center, leaving a border of about 5 cm.
- Fold the edges inwards, slightly overlapping them.
- Place the galette in the refrigerator for an additional 30 minutes.
- Preheat the oven to 200 °. Brush the pasta with a little milk and sprinkle with brown sugar.
- Bake at 200 degrees for 40/45 minutes or until the cake turns golden brown.
- Remove from the oven and leave to cool on a wire rack.
- Serve with a scoop of cream or vanilla ice cream.
Comments
No Comments