Blueberry Almond Streusel Galette
Ingredients
For the galette dough
- 1 ¾ cups all-purpose flour
- ¼ cup coarse semolina
- ⅓ cup granulated sugar
- ¼ tsp salt
- ½ cup / 113g cold butter
- ⅓ cup buttermilk
- For the filling:
- 2 cup blueberries
- 1 tbsp granulated sugar
- 1 tsp corn flour
For the streusel topping
- 2 tbsp all-purpose flour
- 2 tbsp light brown sugar
- 1 tbsp almond meal
- ¼ tsp almond extract
- 1 tbsp butter
- 2 tbsp sliced almonds
- 1 egg beaten
- 2 tbsp turbinado sugar
Instructions
To make the dough
- In a large mixing bowl, combine flour, sugar, semolina, sugar and salt. Grate the butter and mix with hands until the mixture resembles coarse meal.
- Add the buttermilk slowly and bring everything together to form a ball. Wrap with a plastic wrap and refrigerate for at least 45 minutes.
To make filling
- Combine blueberries, sugar and corn flour in a bowl and set aside.
To make the streusel
- In a bowl combine flour, brown sugar, almond meal, almond extract and sliced almonds. Grate the butter and mix with hands until well combined.
To assemble galatte
- Preheat oven to 180 °C | 350 °F.
- Remove the dough from fridge and place on a parchment paper. Roll the dough into a 14-15 inch circle.
- Place the blueberries in the center of the dough, leaving a 2-inch border. Sprinkle the almond streusel over the blueberries.
- Fold the border over the blueberries, pleating where necessary and pressing gently to adhere the folds. Lightly brush the dough with the egg and sprinkle turbinado sugar.
- Transfer to a baking sheet and bake for 45 minutes or until the crust is golden brown. Transfer to a wire rack to cool before slicing.
Notes
- You can make the galette dough in advance. Keep for 10 minutes at room temperature before rolling.
- For the srreusel topping, almond meal and essence is optional.
- You can use coarse cornmeal instead of semolina.