Thursday, 10 September 2015

Blueberry Apple Galette

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  


  1. That crust looks perfect! Wish you could mail me some of this blue-goodness! :P

    1. Thanks Jennifer, I would have been more than happy to share

  2. I love this blueberry galette! I only discovered galettes this year and I am in love with these rustic, freeform dishes...yours looks so sweet and gooey <3

    1. Thanks Kyra, yes so agree - rustic, free form dishes.

  3. Beautiful galette! And that bundt cake is stunning. I've been meaning to do a bundt cake but haven't gotten to it yet. I love your swirl idea!

    1. Thank you so much Michelle. I am fortunate to have a bundt tin, brought many years ago - I forget I have it. The swirl just adds to the presentation, so pleased you like both

  4. I love your description of oozy blueberry kisses in a sugary cozy blanket.
    So, when are you going to open your own bakery?

    1. Thank you Rose. :0) sometimes I do wonder, if people actually read what I write, or just gaze at the pics, you have answered that question, quite positively too. No plans on opening my own bakery - ever, but maybe a vegetarian eatery (again), did you know I had a go for a year running a vegetarian eatery - it was hard work, I loved it but it was positive experience.

    2. I do remember something about your eatery...I must go back and read about it again. I really like the idea of starting something like that, but don't have a clue how to go about it.

    3. You never know Rose, I had not planned it at all and found myself running the place - unforgettable experience.

  5. Your galette is stunning! I love rustic style desserts like this. I'm always afraid mine will fall apart when I try them, but yours looks perfect.

    1. Oh you are very kind, but i have to admit - loving rustic as you can hide flaws and imperfections, but not flavour and taste. Do have a go, I am sure you are much better than you think

  6. it looks so delicious - I particularly like this style of galette because it is rustic rather than really neat :-)

    1. Thanks Johanna. Rustic presentation is my thing at the moment, yes I am still making those pies, but galettes are my thing at the moment and I am experimenting - a few more to share this month - so beware....


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