For the shortcrust pastry, I use our finely ground organic wholemeal pastry flour, which is milled to a very fine consistency to help make the dough easier to work with while still retaining the flavour. I blend in some maize grits for bite, but if you don’t have these you can substitute an extra 30g of the wholemeal pastry flour instead.
I use 2 tablespoons of maize flour in with the blueberries to help prevent the base going soggy. The flavour of cinnamon complements the blueberries and wholemeal pastry, but if you have really fantastic fresh blueberries you might want to omit the pinch of cinnamon to keep the berry flavour at its most simple.
If the pastry dough cracks a bit while rolling it out don’t worry, just repair it with your hands and push it back together. Wholemeal flours are a little bit more delicate to work with than refined white flours, so just be a bit more careful with the dough and know that it can be fixed if it falls apart in places! The flavour will make up for any extra effort.
I’ve been making more galettes recently as I seem to have mislaid my pie dish(!) but you could also make this in a shallow quiche tin or pie dish if you prefer.
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.