My last day in Sweden for the summer was a Sunday in August and instead of just making it a travel day (i.e. boring!) I invited by best friend and her family to the summer house for a nice lunch with me and my parents.
As a group we get on so well and you wouldn’t think we weren’t all the same age! I love it and as it’s also stress-free inviting people over who you know so well it was the perfect ending to my two+ weeks in Sweden.
As my best friend and her husband has a baby who now walks on her own but then was desperate to master the walking we decided against a sit down starter. Instead we had some cheese straws and wine standing up chatting and running after the little one. For the main course we had arctic char with boiled potatoes, vegetables and a sauce with lumpfish roe. Very traditionally Swedish!
And for pudding I made this blueberry galette! It was an instant hit (Emma, bestie, sorry it’s taking me so long to write this up – but here you finally have the recipe!), although my dad would have liked it a little bit sweeter. I, on the other hand, like the fact that it’s not too sweet as you can really taste the freshness of the blueberries this way, and it doesn’t feel all that indulgent serving it with ice cream, but pouring cream or lightly whipped cream would work well too.
Blueberry galette, serves 4-6
Adapted from Bon Appetit’s recipe
205 g (385 ml) plain flour
2 tsp caster sugar
115 g chilled salted butter, cut into pieces
350 g blueberries, fresh or frozen
1 tbsp potato flour (or cornstarch)
1 ½ tsp fresh lemon juice
60 ml caster sugar, plus more for sprinkling
2 tbsp milk or cream
Mix flour and sugar in a bowl. Add the softened butter and either work with your fingers until you have a sandy consistency or pulse in a food processor until you reach that sandy texture.
Add 4 tbsp cold water and mix into a dough. Add another tbsp if needed until the dough has formed. Shape into a disc, cover with cling and chill for an hour.
Preheat oven to 190°C. Toss blueberries, potato flour, lemon juice and caster sugar in a large bowl.
Roll out dough on a lightly floured surface until 30 cm diameter. Carefully transfer the rolled out dough to a parchment-lined baking tray. Mound blueberries in the middle of the of the galette, leaving 5 cm as a border. Fold the edges over, overlapping slightly. Brush dough with milk/cream and sprinkle generously with caster sugar.
Bake until the crust is dark golden brown and the filling is bubbling, 45–50 minutes. Leave to cool before serving.