Ingredients for the base:

– 75 g almond flour (or ground almonds)
– 75 g buckwheat flour (and approximately 50 additional grams to work the dough if it is necessary)
– 50 g ghee butter (refrigerated to keep it in a solid state; you can also use normal butter or coconut oil -solid too- for a vegan option, although the result may vary slightly)
– 50 g date paste* (dates soaked in hot water and ground with a bit of the soaking water)
– A pinch of salt
– 1 teaspoon of thyme powder
– 50 ml water at room temperature

Ingredients for the filling:

– 300 g blueberries (fresh or frozen)
– The juice of 1/2 lemon
– The zest of 1 lemon (organic and washed)
– 2 tbsp date paste
– 1 level tbsp tapioca starch (or cornflour)

For the decoration:

– 3 dehydrated-lemon slices with no sugar
– Lemon zest
– Violets or other edible flowers

*For the date paste, I used 6 Medjool dates and 6 tbsp of the soaking water, and with this amount there was paste left.

Directions for the filling:

– Put all the ingredients except the starch in a pan, cook them over a low heat, and stir them until you see that the blueberries start releasing a bit of juice.

– Add the starch and continue stirring for 1-2 minutes more (just enough to dilute the starch and combine all the ingredients well).

– Remove the pan from heat and let it stand.

Directions for the galette:

– Put the flours, the salt, the thyme, the butter and the date paste in a bowl, and mix them; add the water, and continue mixing (you can also do it with a food processor if you have one).

– Put a bit of flour on the worktop, place the dough on it and gradually add more flour while you knead the dough with your hands until all the ingredients are well combined, and you see a pliable dough; make a ball.

– Put the dough back in the bowl, cover it, and leave it in the fridge for 30 minutes.

– Put the dough ball on baking paper and roll it with a floured rolling pin, giving it a circle shape with a thickness of 2-3 mm (there is no need to make a perfect circle).

– Change to a round tart tin (I used a 23 cm diameter one) and flatten the dough down carefully from the sides with your fingers so that it touches the whole inside part of the tin (there should be 3-4 cm of dough out of the tin).

– Pour the filling in the middle of the base and spread it, leaving the outside part with a smaller amount of it.

– Lower the edges folding them up carefully so that they cover the outside part of the galette.

Baking and decoration:

– With the oven preheated, bake at 180º for 30-40 minutes approximately, or until you see that the galette is firm and golden.

– Put the lemon slices, the flowers, the lemon zest, and fresh thyme if you have.

– Put the galette on a plate, let it rest for some minutes so that it settles, and eat it tempered.


– You can make the dough first, and then the filling while it is in the fridge. After that, when you are going to roll the dough, you can turn on the oven and, when you finish making the tart, it will be ready to introduce it.

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