BC Blueberry & Hazelnut Galette
Blueberry BC bounty! Enjoy this BC Blueberry and Hazelnut Galette this summer while these tasty berries are in season. Don’t be shy to add a scoop of vanilla ice cream or top it with whipped cream. Serve this easy-to-make dessert along side our Grilled BC Halibut Burgers recipe.Ingredients
Serves 10
½ cup (125 ml) toasted BC hazelnuts, plus extra for garnish
2 tbsp + ¼ cup (90 ml) granulated sugar, divided
1 cup + 2 tbsp (280 ml) all-purpose flour
½ tsp (2.5 ml) kosher salt
¼ tsp (1 ml) ground cinnamon
½ cup (125 ml) cold unsalted butter, cubed
2 tbsp (30 ml) ice-cold water
12 oz (340 g) fresh blueberries
1 tbsp (15 ml) cornstarch
1 tsp (5 ml) finely grated lemon zest
1 tsp (5 ml) freshly squeezed lemon juice
2 tbsp (30 ml) whipping cream
3 tbsp (45 ml) turbinado sugar
Instructions
- In a food processor, pulse hazelnuts and 2 tbsp (30 ml) sugar until a sandy texture. Add flour, salt and cinnamon and pulse to combine. Add butter and pulse until mixture resembles wet sand with a few pea-sized pieces of butter remaining. Drizzle in ice water and pulse just until dough starts to come together. Transfer mixture to a clean work surface and gently pat dough together into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
- Preheat oven to 375 F (190 C). Line a rimmed baking sheet with parchment and set aside.
- In a large bowl, toss together blueberries, cornstarch, lemon zest, lemon juice and remaining ¼ cup (60 ml) sugar.
- Transfer chilled dough to a lightly floured surface and roll out to a 12-in (30 cm) round. Carefully transfer to prepared baking sheet. Mound blueberry mixture in centre of dough, leaving a 2-in (5 cm) border. Fold edges over, overlapping slightly. Brush dough with cream and sprinkle with turbinado.
- Bake galette until crust is dark golden brown and filling is bubbling, 45 to 50 minutes. Let cool to room temperature before serving.
- Serve with a scoop of vanilla ice cream and a sprinkle of hazelnuts, if desired.