Rustic Blueberry Vanilla Galette
An open faced tart with a sweet shortcrust base with a sweet blueberry and vanilla filling.
Equipment
- 1 Rolling Pin
- 1 Sharp Knife
- 1 Small Bowl
- 1 Medium Bowl
- 1 Pastry brush
- 1 Large flat baking tray
Ingredients
- 1 block sweet pastry homemade or store bought
- 250 grams blueberries fresh or frozen
- 65 grams caster sugar
- 15 grams cornflour
- 1 tsp vanilla paste
- 1 whole egg beaten
Instructions
- To begin, preheat the oven to 180°c (360°f) or 170°c (340°f) if fan assisted.
- Lightly dust a clean work surface with flour and roll the pastry out with the rolling pin. Make sure to move around the pastry as you are rolling it out, dusting lightly with more flour when needed.
- Roll the dough out until it is the same thickness as a coin, in a rough circle. If it's not really a circle, place a large plate or round cake tin on top of the pastry and using a sharp knife, cut the pastry into a large circle.
- In a medium sized bowl, add the blueberries, caster sugar, vanilla and cornflour. Mix together until all the blueberries are fully coated.
- Carefully place the blueberries into the center of the pastry, heaping them a little, leaving good space on the pastry. (Check the photos in the post above for reference)
- Take the edges of the pastry and fold inwards, pressing the edges together to stick them in.
- Crack the egg into a small bowl and whisk briskly with a fork. Brush the edges of the pastry with the egg.
- Sprinkle some sugar over the egg washed pastry.
- Bake for 30-40 minutes untl all the pastry has turned golden brown and the blueberries are bubbling slightly.
- Leave to cool for 20 minutes before slicing to serve.
- Store any leftovers in an airtight container in the fridge for up to 5 days.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.