Blueberry Galette Free-form tart


For the filling:

  • 750ml Frozen Blueberries
  • 1 Lemon zest only
  • Cassava flour
  • One quater cup honey (substitute with sugar if preffered)

For the pastry:

  • 125g Rye flour
  • 125g 00 pastry flour
  • 125g Butter, cold and cubed
  • 1 Egg
  • 30ml Water
  • 1 Egg, gently beaten
  • 60ml Flaked almonds


For the pastry:

  1. Blend the butter and flours in a processor until it forms breadcrumbs, make sure all the flour is incorporated into the butter and there is no loose flour.
  2. Next add the egg and pulse for 20 seconds.
  3. Finally add the water a spoonful at a time until you have a firm dough, you may not need to use it all, so work with small amounts at a time and check the dough consistency before adding more.
  4. Clingwrap and chill for 30 minutes or freeze for later.

For the filling:

  1. Stir together the blueberries, lemon zest, cassava flour and honey.

To assemble:

  1. Dust a work surface or piece of baking paper
  2. Roll out the chilled pastry into a rough circular shape. The thickness of the pastry should be about 2-4 mm.
  3. Once you have rolled out your pastry, transfer it to a baking tray and spoon the filling into the centre leaving about a 2,5-3cm edge around the filling.
  4. Fold the pastry edge over the edge of the filling to form a lip. Dust off any excess flour and brush with beaten egg.
  5. Sprinkle with flaked almonds and bake in a 200C oven for 40-45minutes until the fruit is bubbling and the pastry and almonds are golden brown.
  6. Leave to cool for 20 minutes and then serve with yogurt or ice cream
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