Max La Manna’s Blueberry Ginger Galette

Prep time: 15 mins, Cook time: 35 mins, Keeps: Up to 7 days, Freeze: Up to 1 month

In a food processor, combine the flour, sugar and salt, then add the butter and pulse until the mixture looks like fine crumbs. Tip the mixture into a large mixing bowl, add the cold water and lemon juice and work with your hands to combine until the mixture forms a ball of dough.

Tip the dough onto a floured surface and shape to form a disc. Place on a large plate, cover with a clean tea towel and chill for at least 1 hour, or up to 48 hours.

Meanwhile, put the blueberries into the same large mixing bowl with the ginger, lemon juice and zest, sugar and cornflour. Stir to combine, then chill until you’re ready to roll the pastry.

Preheat the oven to 180°C/160°C fan/gas 4.

Remove the dough from the fridge and place it on a lightly floured sheet of baking parchment. Cover with another sheet of parchment. Gently roll the dough in every direction until you have a 30–35cm round (don’t worry if it’s not a perfect circle). Transfer the dough to a baking sheet and lift off the top sheet of parchment.

Spoon the blueberry mix onto the centre of the pastry (leave the wet sugary mixture in the bowl), leaving about 4–6cm around the edges. Gently lift the edges and fold them up and over the blueberry mixture, slightly overlapping the pastry as you go. Leave a blueberry window in the centre.

Gently brush the edges of the pastry with the milk mixed with 1 teaspoon of the remaining blueberry sugar mixture.

Bake for about 35 minutes, until the pastry is golden brown and the blueberry mixture is bubbling. Remove from the oven and leave to cool slightly before cutting and serving.

Serve with ice cream; try my cereal milk ice cream but don’t get confused, this isn’t breakfast.

Tip You want to make sure the pastry has chilled enough before you roll it and spoon over the blueberry mixture.