Blueberry, Feta & Basil Galette

Blueberries and feta bake together in a pastry finished with fresh herbs.

Cooking time ≈ 1 h 30 min

Estimated nutrition · Per serving
≈ 340 kcal · Protein 6 g · Carbs 31 g · Fat 22 g

Ingredients

• For the dough
• 250 g (2 cups) all-purpose flour
• 170 g cold unsalted butter, cubed
• 1 tbsp granulated sugar
• ½ tsp fine sea salt
• 60–80 ml ice water
• For the filling
• 250–300 g (9–10 oz) fresh blueberries
• 100–120 g (3.5–4 oz) feta cheese, broken into medium chunks
• A small handful of fresh basil or mint leaves
• Freshly ground black pepper
• 1–2 tsp extra virgin olive oil
• For assembly
• 1 batch galette dough
• 1 egg, beaten (for egg wash)
• 1 tbsp semolina or almond flour (optional, to help absorb juices)

Method

1. Heat the oven to 210°C / 410°F. Roll prepared galette dough into a 24–28 cm circle on parchment.
2. Optionally scatter semolina or almond flour in the centre, retaining a 4–5 cm border. Add blueberries and feta, then fold the edge.
3. Brush pastry with egg; drizzle filling with oil and season with pepper. Bake 30–40 minutes until golden and bubbling.
4. Add torn basil or mint immediately before serving.