I love this photograph taken by my husband in my first year of blogging.The blueberries which are cupped beautifully in the hands of my nephew are from my garden which makes this picture even more more memorable for me.
So back to 2015, and I am pleased to say that half of the blueberries in this Galette are homegrown, and the other half are from the Fruit Machine. The size of the blueberries from the grocery van and mine were vast. I had some apples at home, as you can see they have shrivelled, but the end result of the galette was oozy luscious blueberry kiss. The galette is not the neatest I've ever made, but it was like a sugary cosy blanket for the fruit inside.
D has requested that I make it again, I shall - just with different fruit.
You may be interested to note that around this time last year I shared this Wild Blueberry Swirl Bundt Cake for Vegan Mofo, so with the prompt being blue - I thought why not share it again. If you look close, you can just about see the wild blueberry preserve swirls and some fresh ones that have burst.By the way, I am hosting a vegetarian and vegan food challenge called Vegetable Palette and Fruit Palette.The theme this month is Purple and Blues, see link for further details here, so if you have a recipe this month that fits, please feel free to share.
Blueberry and Apple Galette
Serves 6 - 8
160g plain flour
2 tablespoons sugar
60g coconut oil
Pinch of salt
4 - 6 tablespoons cold water
Optional 2 tablespoons Demerara sugar for coating pastry
Optional non-dairy milk for coating pastry
For the filling
1 large apples, cored and sliced into thin wedges
200g blueberries (mixture of homegrown and shop bought)
1 tablespoons caster sugar
1 tablespoon cornflour
In a food processor, add the flour, sugar, salt and coconut oil and blitz until it becomes breadcrumb like, then pour in through the top the cold water, tablespoon at a time until it begins to form a dough. Turn off and turn onto a board and knead to form a dough.
Wrap in cling film and refrigerate for 30 minutes or longer.
In the meantime, in a bowl, stir all the filling ingredients together and set aside until you are ready to make the galette.
Roll out the dough and transfer to a baking sheet.
Stir the filling once more, before carefully scraping it into the centre of the dough, then gently bring the edges over.
Brush the pastry edges with optional milk (diary or non-dairy) and sprinkle with demerara sugar and bake in preheated oven gas mark 5/200oc for 30 - 35 minutes or until golden and the filling is cooked.
Set aside to cook for a while, then serve with dairy or non dairy alternative cream