My Instagram feed has been filled with Galette pictures. What is a Galette you ask? Well, it’s a term used in French cuisine to designate various types of flat round or free-form crusty cakes. Its one of the yummiest looking desserts I have ever made, extremely easy to put together and it taste’s amazing !!!
I’m all for the rustic look and if you fear perfectly pretty looking desserts and have ever , as I have many a times made a mess of one or two of them , this is the tart for you. There is no right shape or look …its perfection lies in its imperfection …which I totally love 
Ingredients:
Dough:
- ½ cup pecans
- 1 cup all-purpose flour (you can swap this for a gluten alternative)
- 2 teaspoons sugar
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon (I added a bit more I love he spicy flavour)
- ½ cup chilled unsalted butter, cut into pieces
Filling:
- 2 Cups of Blueberries
- 1-tablespoon cornstarch
- 1½ teaspoons fresh lemon juice
- ¼ cup sugar, plus more for sprinkling
- All-purpose flour (for surface)
- 2 tablespoons milk
- 1 teaspoon of vanilla extract
Method:
Dough:
- Toast pecans , until fragrant and slightly darkened, let cool. Please watch your nuts , they will burn!!!
- Pulse pecans in a food processor until the consistency of coarse meal.
- Add flour, sugar, salt, and cinnamon and pulse to combine.
- Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining. I used my finger tips .
* HOW: Tip the butter into the flour. Using your fingertips and thumbs take small amounts of the mixture and rub them together, from little finger to first finger. Raise your hands above the surface so they are not warming the rest of the mixture – the idea is to keep the butter cool, not allowing it to soften.
- Transfer to a large bowl; drizzle with 4 Tbsp ice water and mix, adding another tablespoon of water if needed, just until mixture comes together.
- Gently pat dough into a disk, wrap in plastic and chill for at least 1 hour.
Filling:
- Preheat oven to 180 Degrees
- Toss blueberries, cornstarch, lemon juice, and ¼ cup sugar in a large bowl.
- Roll out dough on a lightly floured surface to a 12 cm round.
- Carefully transfer to a baking sheet. I suggest using Glad Baking Sheet and actually rolling the dough out on the baking sheet – flop proof !!!
- Place blueberries in center of dough, leaving a 2 cm border.
- Fold edges over, overlapping slightly.
- Brush dough with milk and sprinkle with sugar.
- Bake galette until crust is dark golden brown and filling is bubbling, 30 – 45 min.
- Please watch your tart 15-20 min in as the base is made with nuts so you it can burn , but mine baked for just over 30 min and I even turned the grill on to brown the top as my Gran’s oven was acting up.
- Let cool before serving.
- Enjoy with whipped cream.
Always Remember
…FOOD IS LOVE…
