This recipe makes 2, 10 to 12-inch galettes (or 3, smaller ones, as suggested in the recipe). I thought it would make sense to just make one large one…but this pastry is definitely less pliable due to the almond flour and therefore, smaller is better in this case. Borrowed from the Bake from Scratch magazine, feel free to freeze one disk of pastry if you wish. These are delightful and you’ll pat yourself on the back for having a galette partially prepped and waiting in the freezer!
2 c. almond flour AND 1 3/4 c. flour
2 T. sugar AND 1 1/2 t. salt
1 c. butter, softened (227 grams)
2 T. EACH cold buttermilk AND cold water – whisk these together in a measuring cup
Filling – recipe is for 2 galettes
5 to 6 c. fresh blueberries
3 T. cornstarch AND 1/2 c. sugar
1 t. lemon zest AND 1 T. freshly squeezed lemon juice
1 large egg, lightly beaten or a bit of cream to brush on before baking
turbinado sugar for sprinkling
Measure both flours, sugar and salt into your food processor and process briefly until combined. Add in the butter and pulse until the mixture looks like coarse meal.
With the food processor running, slowly pour in the buttermilk/water mix until the dough just comes together. My kitchen was quite warm and the butter was quite soft so I didn’t use it all.
Weigh and measure the dough out into 2 equal pieces, then shape each into a disk, wrap well in plastic wrap and refrigerate for about an hour. I made the pastry the day before (and froze one!).
For the filling (use half the recipe for one galette), combine 1 cup of the blueberries, cornstarch, sugar, lemon zest and lemon juice. Mash and mix with a fork or potato masher, then fold in the remaining 4 to 5 cups of blueberries.
Preheat the oven to 400 and line a large baking sheet with parchment (this should easily hold either 1 or 2 galettes). Roll each pastry disk into a 10 to 12-inch round and carefully transfer to the prepared baking sheet. Spoon half of the filling into the middle of each, being careful to leave a 2-inch outside border. Gently fold the pastry border over the filling, brush all visible pastry with egg or cream and sprinkle with sugar, then freeze the prepared galette(s) for 10 minutes.
Bake for 10 minutes, then reduce the oven temperature to 350 and bake for another 20 to 25 minutes until the crust is a golden brown and the blueberry filling is bubbling. Leave the galette(s) to sit and set for about a half hour before attempting to slice and serve.