Blueberry Almond Galette with Fresh Maple Whipped Cream
Pre-heat oven to 350, and spread almonds out on a small baking tray. Toast the almonds in the oven until they are lightly browned, about 6-7 minutes. Let cool.
Pulse the toasted almonds in a food processor until they resemble coarse meal. Then, add the flour, 1/2 tsp. salt, 1/2 tsp. cardamom, and 3 tsp. cane sugar to the food processor. Pulse a few more times until combined..
Add the butter pieces to the food processor. Pulse about 8-10 times until butter is about the size of peas.
Pour the crumbly butter mixture into a large mixing bowl. Begin to add 1 Tbsp. of ice water at a time to the mixture, and stir to incorporate. Repeat this process until dough just comes together and you are able to gently form it into a thick, round disc, about 6 inches across.
Wrap disc of dough in plastic wrap, and refrigerate for 1 hour.
Pre-heat oven to 375. In a mixing bowl, add blueberries, lemon zest, 3 Tbsp. cane sugar, 1 Tbsp. flour, and ground ginger. Mix to combine.
Remove dough from fridge, and roll out into a flat, round shape on top of parchment paper. Aim to make the dough about 1/4 in. thick.
Pile blueberry mixture on the center of the dough leaving a thick border around the edge. Fold edges over the blueberries, overlapping slightly, until all dough is folded over.
Brush milk or buttermilk over the dough, and sprinkle it with sugar. Move parchment with the galette onto a baking sheet, and refrigerate for about 10 minutes longer.
Bake the galette for 35-40 minutes until dough is all golden brown, filling is bubbling, and nuts are fragrant. Let the galette mostly cool before butting it.
To make the whipped cream, add heavy cream, maple syrup, vanilla extract, pinch of salt, and optional 1/4 tsp. cardamom to the bowl of a standing mixer. Start the mixer on low speed, and mix. Slowly increase to a high speed, and whip until cream is thickened and forms stiff peaks. This should only take a minute or two.
Serve galette sliced and topped with fresh whipped cream.
1/2 c. sliced almonds
1 c. all-purpose flour
1/2 c. (1 stick) butter, cut into pieces
3 tsp. cane sugar
1/2 tsp. ground cardamom
1/2 tsp. salt
1/3 c. ice water
2 c. blueberries
Zest from 1/2 lemon
3 Tbsp. cane sugar
1 Tbsp. all-purpose flour
1/4 tsp. ground ginger
Buttermilk or whole milk, for brushing
cane sugar or turbino sugar, for sprinkling
1 c. heavy whipping cream
2 Tbsp. maple syrup
1/2 tsp. vanilla extract
1/4 tsp. cardamom
pinch of salt
Baking sheet with parchment paper
Standing mixer (for the whipped cream)
15 minute prep
20 minute active cook time
35-40 minute inactive cook time
Down here in Nashville, it’s beginning to feel like spring. It’s the best feeling, really. The trees are blossoming, the breeze feels warmer, and I can walk outside without bundling up. This is around the time each year when I begin to get excited about seasonal produce as well. Berries are one of the things I look forward to the most! So as I’ve been waiting for in-season berries to arrive, I’ve been baking with frozen berries. Through my baking endeavors, I created this blueberry galette recipe. The crust is nutty from the addition of toasted almonds, and the cardamom, lemon and ginger really make the taste of the blueberries pop. It’s the perfect recipe while you eagerly await the arrival of fresh berries at the market. Though you can certainly use fresh berries in this recipe as well!
Serve it up with fresh maple whipped cream, or scoop a mountain of vanilla icecream or coconut milk icecream on top of a warm slice (I use the 50/50 rule when I use icecream — 50% the dessert itself and 50% icecream on top!). Galette’s are easier to make and less fuss than pie, so they’re perfect for the pie lover who doesn’t have time to make a whole pie.