Almond and blueberry galette

A GALETTE is the French term for a flat cake. I love the flavour of the cooked blueberries in this dish. You can also make eight small galettes using individual flan tins or muffin tins.

SERVES: 8 Ingredients

160g plain flour, sifted 80g ground almonds 200g butter, cut into small cubes

2 tsp finely grated lemon zest 200g caster sugar

4 large egg yolks

50g flaked almonds 200g blueberries Cream, ice cream or a fruit sauce, to serve

Method

Place the flour and ground almonds in a bowl and make a well in the centre. Add the butter, lemon zest, sugar and 3½ egg yolks to the well. Using your fingertips, work these ingredients together first until just combined, then gradually incorporate the flour and ground almonds until a dough forms. Shape the dough into a ball, cover and refrigerate for 30 minutes.

Preheat the oven to 200C. Butter a 24cm flan tin and sprinkle the sides of the tin with the flaked almonds.

Cut the dough in half. Lightly flour the dough, your hands and the rolling pin and roll each dough half out to a circle to fit the tin. Place one round of dough in the tin. Top with the blueberries, leaving a 1 cm border around the edge. Place the other round of dough on top.

Mix the remaining ½ egg yolk with 1 teaspoon water and lightly brush over the top of the dough. Using a fork, mark a lattice pattern on top of the dough.

Bake the galette for 20 minutes, then reduce the oven to 180C and bake for a further 35 minutes or until the top is firm to the touch. Leave to cool before carefully turning out. Serve the galette with cream, ice cream or a fruit sauce.