Recipes>Blueberry Recipes

Max La Manna’s Blueberry Ginger Galette

by Max La Manna from You Can Cook This!: Simple, satisfying, sustainable veg recipes

Serves 8

Sweet ginger-spiced blueberries are piled into a rustic dough in this easy, show-stopping galette. Top with a scoop of ice cream to serve.

Discover more delicious Blueberry recipes

From moreish muffins to fluffy pancakes

From the book

You Can Cook This!

Max La Manna

You Can Cook This!: Simple, satisfying, sustainable veg recipes

120 no-fuss veg-centric recipes for everyday cooking

From simple midweek meals to crowd-pleasing dinner party dishes

Recipes to help you spend less and reduce food waste

Buy From

Introduction

The more rustic this looks, the better. Don’t stress about folding the pastry perfectly, just enjoy the process. Easy to make, this fruity pud is really beautiful and sure to win over any crowd. It just needs a scoop of ice cream before serving.

Tags

Ingredients

Essential kit

You will need: a food processor.

Method

Prep time: 15 mins, Cook time: 35 mins, Keeps: Up to 7 days, Freeze: Up to 1 month

In a food processor, combine the flour, sugar and salt, then add the butter and pulse until the mixture looks like fine crumbs. Tip the mixture into a large mixing bowl, add the cold water and lemon juice and work with your hands to combine until the mixture forms a ball of dough.

Tip the dough onto a floured surface and shape to form a disc. Place on a large plate, cover with a clean tea towel and chill for at least 1 hour, or up to 48 hours.

Meanwhile, put the blueberries into the same large mixing bowl with the ginger, lemon juice and zest, sugar and cornflour. Stir to combine, then chill until you’re ready to roll the pastry.

Preheat the oven to 180°C/160°C fan/gas 4.

Remove the dough from the fridge and place it on a lightly floured sheet of baking parchment. Cover with another sheet of parchment. Gently roll the dough in every direction until you have a 30–35cm round (don’t worry if it’s not a perfect circle). Transfer the dough to a baking sheet and lift off the top sheet of parchment.

Spoon the blueberry mix onto the centre of the pastry (leave the wet sugary mixture in the bowl), leaving about 4–6cm around the edges. Gently lift the edges and fold them up and over the blueberry mixture, slightly overlapping the pastry as you go. Leave a blueberry window in the centre.

Gently brush the edges of the pastry with the milk mixed with 1 teaspoon of the remaining blueberry sugar mixture.

Bake for about 35 minutes, until the pastry is golden brown and the blueberry mixture is bubbling. Remove from the oven and leave to cool slightly before cutting and serving.

Serve with ice cream; try my cereal milk ice cream but don’t get confused, this isn’t breakfast.

Tip You want to make sure the pastry has chilled enough before you roll it and spoon over the blueberry mixture.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Cancel reply

Your review

Name *

Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .

Be the first to leave a review

Ingredients

Method

More Blueberry Recipes

View all

Icing

by Rukmini Iyer from The Roasting Tin

Mary Berry’s Pear and Blueberry Galette

by Mary Berry from Mary Berry Cook and Share

More Tart Recipes

View all

Lemony Leek and Parmesan Tart

by Sophie Wyburd from Tucking In

Bakewell Tart

by Jonny Murphy from Bakes and Wee Treats

More Summer Recipes

View all

Jane’s Patisserie’s New York Cheesecake

by Jane Dunn from Jane’s Patisserie Classic

The River Cafe’s Pappa al Pomodoro

by Ruth Rogers , Rose Gray from The River Cafe Cookbook

Get our latest recipes, features, book news and ebook deals straight to your inbox every week