The best thing about rustic cooking is that it is in fact, rustic. The term gives you great flexibility. Filling spilled out over the edges? Rustic. Little charred around the top. Rustic. Exploded in your oven? It’s fine because this dish is best served rustic. This is the category that my wonderful blueberry galette falls into.
When it come to developing recipes, I’d say that baking does not come as naturally to me as savoury meals. I very much like following instructions when making sweets, whereas I almost always improvise if I’m making a pasta dish or soup. But then we have this galette. Probably one of the most simple sweet recipes I’ve ever come across and 100% a crowd pleaser. Berries, pastry and no fancy baking tins required. What more could you want?
You could swap out blueberries for any other type of berry, stone fruit, apples or pears. Fresh or frozen, it actually doesn’t matter. Add lemon zest, cinnamon or rosewater if you fancy. I used sweetener for this recipe, to counteract the tartness of the berries. If you’re using something like a raspberry, you may need a little more sweetness. Alternatively, if apples are in season, you might not need any sugar at all. The possibilities are endless, and any of these changes won’t compromise the simplicity of the recipe. You’re always guaranteed to end up with a delicious result.
Blueberry Galette
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 5 people 1x
- Category: Dessert
Ingredients
- 1 sheet store-bought shortcrust pastry
- 2 cups frozen blueberries
- 1 tbsp Natvia
- 1 tbsp cornflour
- 2 tsp lemon juice
- ¼ cup milk or cream
- Ice cream, cream or frozen yoghurt (to serve)
Instructions
- Preheat oven to 180ºC. Allow pastry to defrost, before cutting it into a circle shape. Circle should be approximately 20-25cm in diameter.
- In a bowl, combine blueberries, Natvia natural sweetener, cornflour and lemon juice. Allow to sit for 10 minutes to give the blueberries time to defrost. Stir to ensure that the liquids mix with the cornflour, creating a coating over the fruit.
- Pour into the centre of your pastry circle and roughly fold in the edges.
- Using a pastry brush, brush cream or milk over the pastry to give it a shine when it is baked.
- Bake galette for 35 minutes until the pastry is golden. Allow to cool for 10 minutes before serving with frozen yoghurt, ice cream or cream.
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This recipe is sponsored by Natvia.
