• Almond blueberry galette (Mark Roper)Source: Mark Roper

A galette is the French term for a flat cake. I love the flavour of the cooked blueberries in this dish. You can also make eight small galettes using individual flan tins or muffin tins.






Skill level

Average: 3.2 (105 votes)


  • 160 g plain flour, sifted
  • 80 g ground almonds
  • 200 g butter, cut into small cubes
  • 2 tsp finely grated lemon zest
  • 200 g caster sugar
  • 4 large egg yolks
  • 50 g flaked almonds
  • 200 g blueberries
  • cream, ice cream or a fruit sauce, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Refrigerating time 30 minutes

Place the flour and ground almonds in a bowl and make a well in the centre. Add the butter, lemon zest, sugar and 3½ egg yolks to the well. Using your fingertips, work these ingredients together first until just combined, then gradually incorporate the flour and ground almonds until a dough forms. Shape the dough into a ball, cover and refrigerate for 30 minutes.

Preheat the oven to 200°C. Butter a 24 cm flan tin and sprinkle the sides of the tin with the flaked almonds.

Cut the dough in half. Lightly flour the dough, your hands and the rolling pin and roll each dough half out to a circle to fit the tin. Place one round of dough in the tin. Top with the blueberries, leaving a 1 cm border around the edge. Place the other round of dough on top. Mix the remaining ½ egg yolk with

1 teaspoon water and lightly brush over the top of the dough. Using a fork, mark a lattice pattern on top of the dough.

Bake the galette for 20 minutes, then reduce the oven to 180°C and bake for a further 35 minutes or until the top is firm to the touch. Leave to cool before carefully turning out. Serve the galette with cream, ice cream or a fruit sauce.



Recipe from So French So Sweet by Gabriel Gaté (Hardie Grant Book, RRP  $29.99) Photography by Mark Roper. Check out our sweet talks with Gabriel Gaté right hereFor more Gabriel fun, check out the Taste le Tour program page to find out more about this year's show, catch-up on episodes and scroll through recipes.