Free and loose: pear and blueberry galette - voila! Food

2022-12-01T07:31:45.684Z

No ripples, no blind baking. The French galette is made of crispy dough like the pie and the tart but much simpler and easier to prepare. This time from whole spelled flour and filled with pears and blueberries. Enter>>

Pear and blueberry galette (photo: Alon Masika, styling: Yael Magen)

The French galette is the free and loose version of the famous tart.

It is also made of crispy dough, which is filled with a variety of sweet or salty fillings, but unlike its doughy relative, it does not need blind baking or even careful rolling and cutting, because the edges of the galette are simply folded a little roughly over the filling.

In honor of the inclement weather, Batia Sorek from the beloved baking blog just-batia prepares the crispy dough for her galette from whole spelled flour that adds a wonderful wintery nutty flavor, fills it with almond cream and puts pears and blueberries on top.

It is best eaten hot with sour cream or vanilla ice cream on the side.

Tip:

You can fill the galette with different fruits depending on the season.

Plums, peaches, apricots, apples and more.

Pear and blueberry galette (photo: Alon Masika, styling: Yael Magen)

Ingredients

For crispy dough:
- ½ cup whole wheat flour (210 grams)
- 4 tablespoons of sugar
- 120 grams of cold butter cut into cubes
- Pinch of salt
- ¼ buckwheat
For the almond cream:
- 60 grams of very soft butter, but not liquid
- 50 grams of powdered sugar
- 60 grams almond flour (ground blanched almonds)
- 1 egg
- ½ tbs cornflour
For fruits:
- 5 pears
- ½ cup fresh or frozen blueberries
- 1 handful of blanched almond slices
To submit:
- sugar powder
- Sour cream
For the conversion table click here >

Preparation

How do you make a pear and blueberry galette?

1
Make a crispy dough:
in a mixer with a guitar hook process all the ingredients except water, until you get fine crumbs.

Add the water and process only until you get lumps of dough.
Transfer plastic wrap, consolidate and flatten into a sort of disk, wrap and transfer to the refrigerator to cool for about an hour and a half.
2
Meanwhile, prepare almond cream:
in a bowl, mix sugar, butter and egg to obtain a uniform mixture.
Add cornflour and ground almonds and mix well.
3
Slice the pears into fans: cut
each pear lengthwise.
Place each half on a cutting board with the back of the round pear facing up and cut adjacent slits to create a fan shape.
4
ingredients and bake:
heat oven to 180 degrees.
Take the dough out of the fridge and place it on a well floured baking sheet.
Roll into a circle, not too thin, the circle does not have to be exact, because later we will fold its edges.
5 Spread a layer of almond cream on the dough and make sure to leave a margin of about 5 cm. Arrange the pears and blueberries on top of the cream and fold the edges of the dough upwards so that they cover the pears. To finish, sprinkle sliced almonds.
6 Bake for about 30 minutes until the galette is golden and beautiful and serve with powdered sugar and sour cream or vanilla ice cream.
Pear and blueberry galette (photo: Alon Masika, styling: Yael Magen)