Courtney Roulston’s blueberry and lemon frangipane galettes
These rustic blueberry and lemon frangipane galettes taste as good as they look. Served with yoghurt, they're perfect for any occasion.
Note: + cooling & 1 hour resting time
- 1 1/3 cups (200g) plain flour
- 1/2 tsp baking powder
- 100g butter, chilled, chopped
- Pinch of salt
- 125g cream cheese, chilled, chopped
- 375g blueberries
- 2 tsp cornflour
- 1 tbs lemon juice
- 2 tbs demerara sugar
- 25g butter, extra, melted
- Natural yoghurt, to serve
- Frangipane filling
- 1 1/4 cups (150g) almond meal
- 1/3 cup (80ml) honey
- 1 tbs finely grated lemon rind
- 30g butter, softened
- 1 Coles Australian Free Range Egg
Place flour, baking powder, butter and salt in a food processor and process for 30 secs or until the mixture resembles breadcrumbs. Add cream cheese and pulse until the mixture comes together, adding a little water if necessary. Turn onto a lightly floured surface and shape into a disc. Wrap dough in plastic wrap. Place in fridge for 1 hour to rest.
To make the frangipane filling, place the almond meal, honey, lemon rind, butter and egg in a large bowl. Stir until well combined.
Place the blueberries, cornflour, lemon juice and half the sugar in a separate bowl and toss to combine.
Preheat oven to 200°C. Line 2 large baking trays with baking paper. Divide the pastry into 4 equal portions. Roll out each portion to a 20cm disc. Carefully transfer each disc to the lined trays and spread with the frangipane filling, leaving a 3cm border around the edge. Top the frangipane filling with blueberry mixture. Gently fold the pastry over the filling, pleating as you go. Brush the pastry with extra butter and sprinkle with the remaining sugar.
Bake for 30 mins or until the pastry is golden. Cool slightly. Divide among serving plates and serve with yoghurt.