Though I love baking, I don't bake much. There are so many things on my list to bake, but I always need some kind of push to bake. Tempted by all the wonderful things my fellow bloggers baked, I joined a baking group called Baking Partners. Last month's challenge was bagels and I really wanted to try them. But due to some personal things, I couldn't make them and I didn't want this month's challenge at any cost. For this month, Suja of Kitchen Corner Try It suggested to make a sweet or savory galette.
A galette is a French term that refers to a flat round cakes with a flaky pastry. I wanted to try a savory galette, but when I saw this blueberry galette recipe, I fixed my mind. The galette turned out really good, it was not overly sweet and the combination of blueberry and almonds was just amazing. This dessert has lot of butter and sugar, but it's fine to indulge once in a while, so do try it for some special occasion. Enjoy the gaette by itself or serve with icecream or whipped cream.
BLUEBERRY ALMOND STREUSEL GALETTE RECIPE
{ Blueberry galette with a almond streusel topping }Recipe Source ~ Two Peas and Their Pod
Serves 6-8
Ingredients:
For the galette dough:
1 ¾ cups all-purpose flour
¼ cup coarse semolina
⅓ cup granulated sugar
¼ tsp salt
½ cup / 113g cold butter
⅓ cup buttermilk
For the filling:
2 cup blueberries
1 tbsp granulated sugar
1 tsp corn flour
For the streusel topping:
2 tbsp all-purpose flour
2 tbsp light brown sugar
1 tbsp almond meal
¼ tsp almond extract
1 tablespoon butter
2 tbsp sliced almonds
1 egg, beaten
2 tbsp turbinado sugar
Method:
To make the dough:
1. In a large mixing bowl, combine flour, sugar, semolina, sugar and salt. Grate the butter and mix with hands until the mixture resembles coarse meal.
2. Add the buttermilk slowly and bring everything together to form a ball. Wrap with a plastic wrap and refrigerate for at least 45 minutes.
To make filling:
Combine blueberries, sugar and corn flour in a bowl and set aside.
To make the streusel:
In a bowl combine flour, brown sugar, almond meal, almond extract and sliced almonds. Grate the butter and mix with hands until well combined.
To assemble galatte:
1. Preheat oven to 180 °C | 350 °F.
2. Remove the dough from fridge and place on a parchment paper. Roll the dough into a 14-15 inch circle.
3. Place the blueberries in the center of the dough, leaving a 2-inch border. Sprinkle the almond streusel over the blueberries.
4. Fold the border over the blueberries, pleating where necessary and pressing gently to adhere the folds. Lightly brush the dough with the egg and sprinkle turbinado sugar.
5. Transfer to a baking sheet and bake for 45 minutes or until the crust is golden brown. Transfer to a wire rack to cool before slicing.
Notes and Tips
- You can make the galette dough in advance. Keep for 10 minutes at room temperature before rolling.
- For the srreusel topping, almond meal and essence is optional.
- You can use coarse cornmeal instead of semolina.
