Blueberry and hazelnut galette recipe | Sainsbury`s Magazine
Our blueberry galette with hazelnut pastry just needs a scoop of vanilla ice cream before serving
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Ingredients
- 175g plain flour, plus extra to dust
- 75g ground hazelnuts
- 125g cold salted butter, diced
- 50g icing sugar
- 1 large egg yolk
- 450g blueberries
- zest of 1 lemon, juice of ½ lemon
- 1 tbsp cornflour
- 50g caster sugar
- beaten egg (or egg white) to glaze
- 1 tbsp demerara sugar
- vanilla ice cream, to serve
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