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Blueberry and lemon frangipane galettes

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Made with a unique frangipane filling, these galetts are a must try.

  • Makes4
  • Cook time30 minutes
  • Prep time30 minutes, + cooling & 1 hour resting time


  • 1⅓ cups (200g) plain flour
  • ½ 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

  • 1¼ cups (150g) almond meal
  • ⅓ cup (80ml) honey
  • 1 tbs finely grated lemon rind
  • 30g butter, softened
  • 1 Coles Australian Free Range Egg

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    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.
  2. Step 2

    To make the frangipane filling, place the almond meal, honey, lemon rind, butter and egg in a large bowl. Stir until well combined.
  3. Step 3

    Place the blueberries, cornflour, lemon juice and half the sugar in a separate bowl and toss to combine.
  4. Step 4

    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.
  5. Step 5

    Bake for 30 mins or until the pastry is golden. Cool slightly. Divide among serving plates and serve with yoghurt.