Blueberry & Marzipan Galette
Galette’s are a wonderful thing, I like to call them the lazy man’s tart! The more scruffy and rough they look, the more beautiful they are! You can’t go wrong!
120g spelt flour
60g solid coconut oil
1.5 tsp sugar
25ml cold water
Pulse the flour, solid coconut oil and sugar together until it forms breadcrumbs.
Slowly add the water until to comes together into a stiff dough.
Knead gently a couple of times on a lightly floured surface.
Shape into two equal balls, wrap in clingfilm and place in the fridge until needed, or for at lease half an hour.
Roll out each ball between two sheets of baking parchment to roughly 3mm.
1 1/2 cups ground almonds
1 1/2 cups icing sugar
2 tsp almond extract
1 tsp vanilla
1 egg white
In a food processor blitz together the ground almonds and sugar until combined.
Add in the almond essence, vanilla extract and egg white and blitz again until it forms a ball.
Chill in the fridge until needed.
2 cups blueberries
1/2 lemon, zested
1 tsp cinnamon
1 tsp flour
plant based milk for glaze
Preheat your oven to 180c/350f.
Roll out your pastry over a lightly floured surface into a large round or four small rounds, about 3mm in thickness.
Roll the marzipan out into rounds that are an inch or so smaller than the pastry, and about 5mm thick and lay in the middle of the pastry.
In a bowl, mix together the blueberries, lemon zest, cinnamon, flour until well combined and pile on top of the marzipan.
Gently fold up the edges of the pastry around the berry mix and marzipan, making sure to crimp at each fold.
Lightly brush the edges with your milk of choice and sprinkle with a little coconut sugar.
Bake in the preheated oven for 35 minutes, until golden at the edges and juicy in the middle.
Want to find more things to make with Blueberries, check out our 3 part class series with BC Blueberries that are coming up this August. Featuring Chef Calvin Pipping, Chef Annabelle Choi, and Chef Denise Marchessault.
Recipe from our Marketing Manager’s food blog, The All Natural Cure.