Blueberry and Frangipane Galette

Cook time 1 hour and 30 minutes
Servings 8


6 fillo sheets, brought to room temperature

100g butter, softened plus 100g extra, melted

100g icing sugar

1 vanilla pod, split and scraped

1 egg

150g almond meal

1 tbsp of plain flour

1 punnet of blueberries

Blueberry and Frangipane Galette


Preheat the oven to 180C.

To make the frangipane, whisk the butter and sugar until pale and creamy. Next, add the egg and mix until incorporated, and then fold in the almond meal and flour. Finally, scrape the vanilla bean seeds into the frangipane mixture and combine. Set aside.

Place fillo sheets on a clean surface and cover with damp cloth so they don’t dry out.

Brush the bottom of a 20cm pie dish or springform pan with a little butter. Line the base with one sheet of fillo pastry that has been brushed with butter. Repeat the process until the bottom of the pan is completely covered with 6 sheets allowing them to overlap and overhang.

Dollop in the frangipane over the fillo base and then evenly spread berries. Fold in the excess pastry and cover the top with the remaining buttered fillo, tucking in the side to form a neat pie.

Brush again with butter and then bake in the oven for 35-40 minutes or until golden brown. Cool to room temperature and then remove from dish to serve.