Pear and blueberry Galette
Galettes are like a sort of open fruit pie and are very easy to make as it doesn’t matter if they don’t look neat. The more rustic the better! Pears and blueberries make a tasty – and pretty – pud. If the pears are good and sweet you won’t need the maple syrup.
420 calories per serving • Prep: 25 minutes • Cooking: 35–40 minutes
Serves 6
3 ripe pears
juice and zest of 1⁄2 lime
1⁄2 tsp ground cardamom
100g blueberries
drizzle of maple syrup (optional)
25g butter
Pastry
250g wholemeal flour (wheat or spelt)
150g butter, chilled and cubed
1 egg yolk beaten egg, for brushing
- First make the pastry. Put the flour into a bowl with a pinch of salt. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Add the egg yolk and just enough ice-cold water to bind the pastry into a smooth dough. Form it into a ball and make sure it isn’t cracking, then wrap it in cling film and leave it to chill in the fridge for an hour.
- Peel and core the pears, then cut them into thin wedges and put them in a bowl. Pour over the lime juice and toss to coat all the pieces of pear in the juice to stop them going brown. Sprinkle in the zest and the cardamom and add the blueberries, plus a little drizzle of maple syrup if you like.
- Preheat the oven to 200°C/Fan 180°C/Gas 6. Roll the pastry out into a large round, then pile the pears and blueberries into the middle, leaving a border of about 5cm. Fold the pastry border over the fruit – much of the fruit will be left uncovered in the middle. Brush the edges of the pastry with beaten egg and dot pieces of butter over the top.
- Transfer the galette to a baking tray and bake it in the oven for 35–40 minutes until well browned. Serve hot or cold with crème fraiche.
