for 8 pieces

Dough

300 g	light spelt flour
1 tbsp	cane sugar
¾ tsp	salt
125 g	butter, cold, cut into pieces
1 dl	water

Filling

500 g	blueberry
3 tbsp	elderflower syrup
1 tbsp	lemon juice

To shape

20 g	ground almonds

How it's done

Dough

Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the water, mix quickly to create a soft dough, do not knead, cover and refrigerate for approx. 30 mins.

Filling

Mix the berries, syrup and lemon juice.

To shape

Divide the dough into 8 portions. On a lightly floured surface, roll out the pieces of dough into circles (approx. 15 cm in diameter). Drain the berries, place in the middle of the pieces of dough. Fold the edges inwards, making sure the filling can still be seen. Brush the folded edges with the drained berry juice, sprinkle with almonds. Place the galettes on a baking tray lined with baking paper.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, transfer to a cooling rack and leave to cool.

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