serves
8
prep
20 minutes
cook
55 minutes
difficulty
Easy
serves
8
people
preparation
20
minutes
cooking
55
minutes
difficulty
Easy
level
Ingredients
- 160 g plain flour, sifted
- 80 g ground almonds
- 200 g butter, cut into small cubes
- 2 tsp finely grated lemon zest
- 200 g caster sugar
- 4 large egg yolks
- 50 g flaked almonds
- 200 g blueberries
- cream, ice cream or a fruit sauce, to serve
Refrigerating time 30 minutes
Instructions
Place the flour and ground almonds in a bowl and make a well in the centre. Add the butter, lemon zest, sugar and 3½ 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.
Preheat the oven to 200°C. Butter a 24 cm flan tin and sprinkle the sides of the tin with the flaked almonds.
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 ½ 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.
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.
Recipe from So French So Sweet by Gabriel Gaté (Hardie Grant Book, RRP $29.99) Photography by Mark Roper. Check out our sweet talks with Gabriel Gaté . For more Gabriel fun, check out the program page to find out more about this year's show, catch-up on episodes and scroll through recipes.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
