ingredienti
Dough
- 150 g butter
- 210 g flour
- 2 tbsp icing sugar
- ½ tsp salt
- 3 tbsp lemon juice or cold water
- 2 tsp cardamom
Filling
- 200 g almond pulp
- 75 g butter (room temperature)
- 1 small egg (50g)
- 90 g sugar
- 2 tsp blue poppy seeds
- 1 tsp cardamom
- ½ lemon, juice and grated peel
- 1 pinch of salt
Blueberry Filling
- 90 g sugar
- 2 tbsp cornstarch
- 250 g frozen blueberries
- Brushing: 1 beaten egg
Garnish: Flaked almonds Blue poppy seeds
Galette with blueberries, cardamom and lemon
Tips on a tasty cake to serve at your next summer party!
-
Assemble the assistent with the beater bowl and the cookie whisks.
-
Mix flour, icing sugar, cardamom and salt, cut the butter into pieces and mix into the flour mixture. Whisk until the dough is crumbly. Pour in lemon juice and whisk a little more. Let the dough rest in the fridge for at least 30 minutes.
-
Mix the almond paste with all ingredients for the filling. Taste with lemon, it should be quite sour. Paste and set aside.
-
Mix blueberries with sugar and cornstarch, set aside.
-
Set oven to 180 °C (356 °F) hot air.
-
Roll out the dough on a baking sheet paper to a round piece, about 3 mm thick. Use a large plate as a template and cut. Spread out the filling, about 4 cm from the edge. Pour the blueberries on top of the filling. Fold the edges over the blueberries. Brush the edge with whisked egg and sprinkle with almond.
-
Bake the galette in the middle of the oven for 25-30 minutes, until it has a nice color. Serve it lukewarm with vanilla ice cream or vanilla sauce.
