FOR THE PASTRY

Cut your butter into small cubes of roughly 1cm using two knives to avoid touching it with your hands, and place it in a large mixing bowl.

Mix in your flour, maize grits, salt and icing sugar from a height into the bowl, to get the air into the ingredients. Gently rub the butter into the flours using your fingertips. You should end up with a breadcrumb-type consistency – don’t overwork it.

Mix your egg yolk with 2 tablespoons of cold water, and sprinkle it evenly over the mixture. Use a blunt kitchen knife or palette knife to incorporate it as quickly as possible and bring the dough together. If you need more water add it gradually and sparingly – you only need enough water to bind the dough.

Shape your dough into a disc and wrap it in cling film. Rest it in the fridge for 30 minutes.

Preheat your oven to 190°C. In the meantime, prepare your blueberries. In a large mixing bowl, combine the ingredients for the filling gently with a spoon.

Line a large, flat baking tray with baking parchment.

On the baking parchment, roll out the pastry to 2-3mm thick in a large circle, to allow for a 28cm base plus 5cm border (approximate). The border will form the edges of the galette.

Place the filling from the centre outwards over the base, but not over the borders. Fold up the borders around the edges to encase the blueberries. Quickly glaze the borders with beaten egg or milk, then sprinkle the borders with Demerara sugar.

Place in the oven and bake for 45-50 minutes, until the pastry is deep golden and cooked through.

When the galette is ready, leave it to settle for 10-15 minutes or so, then serve while still warm with some cream or ice cream.