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Blueberry and pistachio galette
Blueberry and pistachio galette
Well, it has been a while and I am sorry for that. New job, trip to New York and just general laziness are my excuses! Fear not as one of my new year resolutions is to put more posts up and experiment more with my cooking. So first things first, a sweet treat to perk us up during this snowy weather.
As the snow falls, all I want to do is get in my kitchen and create some comforting treats
This pudding couldn’t be simpler, it is now one of my favourites and is incredibly versatile. Puff pastry and fruit, what’s not to love about that!
Most of the ingredients are staples that your would have in your kitchen and whatever fruit or nuts you have in your cupboards can be put on the top. Today I used blueberries and pistachios but you could do apple and blackberries with walnuts, rhubarb and ginger, or plums and pecans. Or even dried figs with pomegranate seeds scattered over once out of the oven. Your choice!
Blueberry and Pistachio Galette
Serves 8
- 300g puff pastry
- 200g blueberries
- 1tsp caster sugar
- 50g shelled pistachios, crushed in a pestle and mortar
Vanilla almond frangipane
- 60g unsalted butter, diced
- 60g caster sugar
- 1 egg, lightly beaten
- half tsp vanilla bean paste
- 60g ground almonds
- 1 tbsp plain flour
Preheat the oven to 200c. Put a large baking sheet in the oven.
Start by putting the butter and sugar in the small bowl of a food processor and whizz until pale and creamy. Add all but 1 teaspoon of the egg along with the vanilla paste. Add the ground almonds and flour and blend until just incorporated. Cover and chill in the fridge.
Roll out the pastry into a large rectangle, to the thickness of a £1 coin, about 20cm x 30cm.With the trimmings make the border, brush the edges of the pastry base with water and lay the borders (about 1.5cm wide) on the base. Chill in the fridge on a piece of baking parchment.
In a small bowl lightly crush the blueberries with a teaspoon of caster sugar.
After 10 or 15 minutes, take the pastry and the frangipane out of the fridge.Spread the frangipane over the pastry, leaving the borders clear. Scatter over the crushed blueberries and the pistachios. Gently press down into the frangipane. Brush the leftover beaten egg over the border.
Put on the heated baking sheet in the oven for 25-30 minutes, until the pastry is golden and crisp. Leave to rest for 5 minutes before tucking in, with ice cream, cream or just as it is.
Tuck in…
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