This warm and rustic galette feels perfect for this holiday season. I love making this and gifting to my friends or taking it to a picnic in the park.
A dollop of soft vanilla whipped cream elevates this dessert to another level. Rough Puff Pastry, a layer of cinnamon almond cream, fresh seasonal blueberries and a sprinkle of dark brown sugar and these simple ingredients create something magical.
I hope you enjoy making this recipe and feel free to comment and ask me any questions.

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Timecodes
0:00​ Intro
0:32​ Rough Puff Pastry Dough
1:55 Process of laminating the Rough Puff Pastry
3:14​ Cutting the Rough Puff Pastry
3:54​ Preparing the Blueberries
4:38​ Making the Almond Cream
5:10 Assembling and Shaping the Galette
6:54 Baking the Galette
7:25 Final Result

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Recipe

Pastry
200 grams Plain Flour (1 2/3 cups)
150 grams Butter (2/3 cup or 10 tablespoons + 2 teaspoons)
30 grams Sugar (2 tablespoons + 2 teaspoons)
1/2 teaspoon Salt
6080 grams Water (1/41/3 cup)

Almond Cream:
25 grams Soft Butter (1 3/4 tablespoons)
25 grams Sugar (2 tablespoons)
25 grams Eggs (about 1/2 an egg)
25 grams Almond Flour (1/4 cup)

Blueberry Filling:
300 grams Blueberries (about 2 cups)
30 grams Sugar (2 tablespoons)
10 grams Cornflour (1 tablespoon)

Instructions
1. Rub the Flour and Sugar Mix with Butter until it feels like breadcrumbs
2. Make sure that chunks of butter remain in the mixture and add water
3. Form a rough dough and refrigerate for 1 hour
4. Give the dough a book turn. Use a lot of flour initially as the dough will stick. Rest in the fridge for another hour
5. Repeat another book turn and rest for another hour
6. Stretch the dough into a square and cut a rough circle and refrigerate until use
7. For the Almond filling whisk the softened butter with sugar and then add eggs and almond flour. Set aside until use
8. The blueberry filling mix the berries with sugar and cornstarch
9. To assemble the galette put a thin layer of almond paste and then spread the blueberry keeping an inch of gap
10. Fold the edges over itself and make sure to stick them together
11. Bake at 200C/390F for 40 mins until nice and golden
12. Rest for 20 mins and then eat with a dollop of whipped cream or vanilla ice cream