Blueberry & almond galette

Give past-their-best blueberries a chance to shine in this almond galette. Serve cut into wedges with vanilla ice cream for an easy family dessert

To make the pastry, tip the flour, sugar, vanilla, butter and a pinch of salt into a food processor. Blitz until the mixture resembles fine breadcrumbs, then pour in 3 tbsp milk and pulse until it begins to come together, adding a little more milk if needed. Bring together into a ball, then pat out into a disc. Wrap well and chill for 30 mins. Will keep chilled for up to three days.
Heat the oven to 200C/180C fan/gas 6 and put a large baking sheet inside to heat up. Lightly dust a clean work surface with flour and roll out the pastry until it measures 30cm in circumference. Transfer to a sheet of baking parchment. Tip the blueberries, cornflour, lemon juice, cinnamon and sugar into a bowl, and stir well.
Sprinkle the ground almonds onto the base of the pastry, leaving a 4cm border, then pour the blueberry mixture on top and spread it out. Scatter over the flaked almonds then fold in the edge of the pastry, overlapping the filling slightly. Brush some egg over the edge and sprinkle over the demerara sugar.
Carefully slide the galette onto the hot baking sheet and bake for 25-30 mins until the pastry is golden. Leave to set and cool on the tray until warm. Serve cut into wedges with vanilla ice cream.