Blueberry Galette

My family has been on the receiving end of many blessings in recent months and the credit is no less to the many friends who have rallied around to make the challenges around us easier to bear. In my little way, food is one of the best ways to bridge differences and affirm friendships without the obscenities of lavish gifts and mushiness of thank you cards.

This galette was made for one such friend, whose weekends in February had gone topsy turvy trying to accommodate my girl's schedule, which is constantly in flux. Though not sufficient to express my thanks, I hope this galette , with its lengthy planning, will go some way to show my gratitude to kind strangers who became friends , without any strings attached.

Serves 6

Ingredients:

Pastry

1 2/3 cups plain flour, chilled

3 tsp fine sugar

1/2 tsp salt

150g cold butter, cubed

2 to 4 tbsp iced water

Filling

2/3 cup ground almonds, lightly toasted

1 tbsp plain flour

1 box of of blueberries

2 tbsp fine sugar

Icing sugar for dusting

Pastry :

Combine the flour, sugar and salt in the processor. Mix well.

Add the cold butter to the flour and process the mixture until crumbs forms.

Add the cold water, a tablespoon at a time, until a loose dough forms but not yet clumped together into a ball. Do a pinch test - you  know you are  there when the dough holds  when you pinch it.

Chill the dough in a plastic bag in the fridge for at least an hour.

Filling :

In bowl A, combine the ground almonds and flour.

In bowl B, gently combine berries with sugar.

Preheat the oven at 200C. Line a baking tray with a greased baking paper.

Roll the pastry out into a 9 inch circle. Spoon the almond mixture ( bowl A ) into the centre of the pastry for waterproofing. Spread the almond mixture evenly, leaving a 3 inch border.

Place the  berries ( bowl B ) on top of the almond filling. Wrap the pastry edges over the strawberries.

Bake the galette for about 25 minutes or until the pastry is golden brown.

Dust with icing sugar before serving.

Tips : To maintain a cool worktop, chill the dough on a glass chopping board or use the glass shelf of the fridge as a worktop instead.