Blueberry and hazelnut galette
Serves: 8
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Blueberry and hazelnut galette
This fruity pud just needs a scoop of ice cream before serving
Serves: 8
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
342Kcal
Fat
21gr
Saturates
9gr
Carbs
32gr
Sugars
14gr
Fibre
2gr
Protein
6gr
Salt
0.3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the hazelnut pastry
- 175g plain flour, plus extra to dust
- 75g ground hazelnuts
- 125g cold salted butter, diced
- 50g icing sugar
- 1 large egg yolk
For the filling
- 450g blueberries
- zest of 1 lemon, juice of ½ lemon
- 1 tbsp cornflour
- 50g caster sugar
- beaten egg (or egg white) to glaze
- 1 tbsp demerara sugar
- vanilla ice cream, to serve
Step by step
Get ahead
Make the pastry up to 2 days ahead, keep chilled. Remove from the fridge to soften slightly before rolling out.
- For the pastry, put the flour and ground hazelnuts in a food processor and add the butter. Pulse until the mixture resembles fine breadcrumbs. Add the icing sugar and pulse to incorporate, then add the egg yolk and 1-2 tablespoons of ice-cold water. Pulse again until the mixture comes together into a dough; add an extra tablespoon of water if the dough is not coming together. Flatten into a disc, wrap and chill for around 1 hour.
- Preheat the oven to 190°C, fan 170°C, gas 5. In a large bowl, combine the blueberries, lemon zest and juice, cornflour and caster sugar and mix well.
- Line a large flat baking sheet and lightly flour your worktop. Roll the pastry out to a rough circle about 3mm thick and measuring about 35cm in diameter – it doesn’t have to be a perfect circle. Carefully transfer to the baking sheet, then pile the blueberries in the middle (plus any juices from the bowl), leaving a 5cm border around the edge.
- Carefully fold the pastry edges over the filling, overlapping and pinching the pastry as you fold. Brush the pastry border with the beaten egg, then sprinkle the edges with the demerara sugar. Bake in the oven for 40-45 minutes, or until the pastry is nice and golden and the filling soft and jammy. Remove from the oven and leave to cool slightly, then serve with ice cream.
