Blueberry Basil Galette

The recipe Blueberry Basil Galette can be made in around 45 minutes. One portion of this dish contains approximately 3g of protein, 2g of fat, and a total of 151 calories. For 74 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 10. This recipe is liked by 3 foodies and cooks. Head to the store and pick up blueberries, quick-cooking tapioca, lemon zest, and a few other things to make it today. Only a few people really liked this side dish. It is brought to you by Foodista. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 33%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: The Incredible Hull: Strawberry Basil Galette with Basil Whipped Cream, Strawberry Basil Galette, and Blueberry Galette.

Servings: 10

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. To make sweet tart dough:
2. Mix flour and salt.
3. Melt coconut oil, then stir with flour and salt until mixture resembles coarse meal.
4. Add maple syrup gradually (if dough does not hold together on its own, add just enough ice water to hold dough together).
5. Mix until a soft workable ball forms in the bowl; do not overmix.
6. Add a small amount of flour if necessary.
7. Shape the dough with your hands into a flattened disc.
8. Roll dough out between two sheets of parchment paper; dust flour over the bottom sheet and on top of the dough.
9. Use quick gentle strokes to start rolling from the center outward in each direction, like a compass.
10. Transfer the parchment covered dough onto a baking sheet.
11. Refrigerate the dough on the baking sheet while preparing the blueberry filling.
12. To make blueberry basil filling:
13. Preheat oven to 350 F.
14. In a medium bowl, whisk 1/4 cup of the sugar, arrowroot powder, and sea salt together.
15. Rinse and drain blueberries in a strainer, then transfer to a towel and blot dry.
16. Gently stir in blueberries, basil, lemon zest, and lemon juice; set aside.
17. Remove dough from refrigerator.
18. Peel off top layer of parchment paper.
19. Pour blueberry filling over tart dough, leaving a 2-inch border.
20. Fold the dough border over the blueberry filling to form a pleated ruffle.
21. Brush the folded dough border with 2 teaspoons oil, then pat the berries with the rest.
22. Sprinkle the crust with 2 teaspoons of sugar.
23. Bake about 45-55 minutes, or until the galette is golden and thick juices bubble on top.
24. Cool completely before serving.

 

Step by step:

To make sweet tart dough

1. Mix flour and salt.Melt coconut oil, then stir with flour and salt until mixture resembles coarse meal.

2. Add maple syrup gradually (if dough does not hold together on its own, add just enough ice water to hold dough together).

3. Mix until a soft workable ball forms in the bowl; do not overmix.

4. Add a small amount of flour if necessary.Shape the dough with your hands into a flattened disc.

5. Roll dough out between two sheets of parchment paper; dust flour over the bottom sheet and on top of the dough.Use quick gentle strokes to start rolling from the center outward in each direction, like a compass.

6. Transfer the parchment covered dough onto a baking sheet.Refrigerate the dough on the baking sheet while preparing the blueberry filling.To make blueberry basil filling:Preheat oven to 350 F.In a medium bowl, whisk 1/4 cup of the sugar, arrowroot powder, and sea salt together.Rinse and drain blueberries in a strainer, then transfer to a towel and blot dry.Gently stir in blueberries, basil, lemon zest, and lemon juice; set aside.

7. Remove dough from refrigerator.Peel off top layer of parchment paper.

8. Pour blueberry filling over tart dough, leaving a 2-inch border.Fold the dough border over the blueberry filling to form a pleated ruffle.

9. Brush the folded dough border with 2 teaspoons oil, then pat the berries with the rest.

10. Sprinkle the crust with 2 teaspoons of sugar.

11. Bake about 45-55 minutes, or until the galette is golden and thick juices bubble on top.Cool completely before serving.

Nutrition Information:

covered percent of daily need