Galette with Blueberries and Walnuts

A simple French pie made with fresh blueberries and a flaky crust. Its rustic appearance will charm you at first sight and win you over once you try it. The pie is best when still warm, with a scoop of ice cream, of course.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Dough

  • 100 g Walnuts

  • 140 g Wheat flour, white, multi-purpose

  • 1 pinch Salt, table

  • 2 teaspoons Sugar, white

  • 120 g Butter, unsalted

  • 2 cups Blueberry, raw

  • 1 spoon Koruzni škrob

  • 1.5 teaspoons Juice, lemon

  • pieces Lemon zest, fresh

  • 50 g Sugar, white

  • 2 teaspoons Milk, whole milk

Steps

  1. Preheat the oven to 175 degrees Celsius. Pick through the walnut kernels and spread them in a single layer on a shallow baking sheet. Place them in the preheated oven for 5 to 10 minutes to lightly toast. Remove them from the oven as soon as you smell the aroma of toasted nuts (be careful not to burn them). Transfer the toasted walnuts to a bowl and let them cool.

  2. Reserve a handful of the toasted walnuts to sprinkle over the finished pie. Grind the remaining walnuts finely in a food processor. Transfer them to a bowl and mix with flour, sugar, and salt. Add the cold butter, cut into cubes, to the mixture. Quickly rub the butter into the dry ingredients with your fingertips, lifting the mixture to make it airy and crumbly. Add enough cold water (4 to 5 tablespoons) to bring the dough together. Flatten it into a disk, wrap in plastic wrap, and refrigerate for one hour.

  3. Preheat the oven to 190 degrees Celsius. Line a shallow baking sheet with parchment paper. Place the blueberries in a bowl and mix them with sugar, lemon juice, lemon zest, and cornstarch.

  4. Take the dough out of the refrigerator and roll it out on a lightly floured surface into a circle about 30 cm in diameter. Carefully transfer the rolled-out dough to the prepared baking sheet. Place the blueberries in the center and spread them out with your hands, leaving about 3 cm of the edge empty. Fold the uncovered dough towards the center, partially covering the filling. Brush the dough with milk and sprinkle with sugar. Bake the galette in the preheated oven for 45 to 50 minutes. It is done when the crust is golden brown.

  5. Coarsely chop the reserved toasted walnuts. Sprinkle them over the baked galette, which should rest for 10 minutes before serving to make it easier to cut into slices.

Nutrition Information (Per 100g)

  • Calories: 272.5 kcal
  • Fat: 17.17 g
    • Saturated Fat: 7.1 g
  • Carbohydrates: 26.82 g
    • Sugars: 10.92 g
  • Protein: 3.07 g
  • Fiber: 1.91 g