Blueberry Galette with Almond Frangipane, Vanilla Gelato & Blueberry Compote
Contributed by Chef Allison Spicer representing Scarlet’s Steaks & Seafood, Scarlet Pearl Casino Resort in D’Iberville, Mississippi where she is the lead pastry chef at Scarlet’s and has twenty years of experience.
“I’ve always been drawn to the kitchen… showing love through food and watching people savor what I have made is the best part of what I do. I pull inspiration from classic American to traditional French and Italian.”
Why We Love It
A rustic, seasonally driven tart that highlights ripe blueberries without overwhelming sweetness. The slightly salty galette dough and nutty almond frangipane set the perfect stage for juicy berries. Served warm with creamy house-made vanilla gelato and a vibrant blueberry compote—pure indulgence!
Ingredients
Galette Dough (makes ~2 galettes; uses 6?oz per tart)
- 14 oz all-purpose flour
- 1 Tbsp granulated sugar
- ¼ tsp salt
- 10 oz cold unsalted butter, cubed
- 5 oz buttermilk
Almond Frangipane
- 4 oz unsalted butter, softened
- 4 oz almond flour
- 4 oz powdered sugar
- 2 fresh eggs
- 1 tsp vanilla extract
- 1 tsp Grand Marnier
Blueberry Compote
- Zest and juice of 1 lemon
- 3 pints fresh blueberries
- 12 oz granulated sugar
Vanilla Gelato
- 16 oz whole milk
- 8 oz heavy cream
- 4 egg yolks
- 4 oz granulated sugar
- 1 vanilla bean, split and scraped
Assembly (per galette)
- 6 oz galette dough
- 0.5 oz frangipane
- 3 oz fresh blueberries
- 0.25 oz turbinado sugar
- egg wash (optional)
Method
Make the Galette Dough
- In a mixer with paddle attachment, combine flour, sugar, and salt.
- Add cubed butter and mix until pea-sized crumbs form.
- Gradually pour in buttermilk until dough just comes together.
- Shape into disks, wrap, and chill for 1–2 hours.
Prepare the Almond Frangipane
- Beat almond flour and powdered sugar until blended.
- Add eggs one at a time, then vanilla and Grand Marnier.
- Mix into a smooth, pipeable filling. Chill if not using immediately.
Cook the Blueberry Compote
- Combine lemon zest, juice, berries, and sugar in a saucepan.
- Bring to a boil, then simmer until thick enough to coat the back of a spoon.
- Set aside to cool slightly.
Churn the Vanilla Gelato
- Scald milk, cream, and vanilla bean (split + seeds).
- In a bowl, whisk yolks with sugar until pale.
- Temper with some hot milk mixture, then return to the pot.
- Cook gently until it thickens slightly—don’t let it scramble!
- Strain through a fine-mesh sieve, cool quickly over ice, cover, and refrigerate at least 24 hours.
- Churn in your ice cream maker per manufacturer’s directions.
Assemble & Bake Galette
- Roll out 6 oz of dough to a ~10 inch circle.
- Spread 0.5 oz frangipane in the center.
- Pile 3 oz blueberries on top.
- Fold dough edges over fruit, leaving the center exposed.
- Optional: brush edges with egg wash and sprinkle with turbinado sugar.
- Bake at 350 °F for ~20 minutes or until golden and cooked through.
Serve
- Plate the warm galette.
- Add a generous scoop of chilled vanilla gelato.
- Drizzle or spoon around hot blueberry compote.
- Garnish with fresh mint or an extra touch of sugar—serve immediately.
Tips from Chef Allison
- Seasonal flourish: Swap blueberries for strawberries, peaches, or cherries depending on the time of year.
- Dough texture: The slight saltiness balances the sweet frangipane and berries—don’t skip it!
- Gelato rest: Letting the custard rest 24 hours develops deeper flavor and improves texture.
This Rustic Blueberry Galette is sure to wow with visual appeal and layered flavors—perfect for showcasing seasonal fruit and pastry craftsmanship.
