Blueberry Basil Galette
Need a dairy free, lacto ovo vegetarian, and vegan side dish? Blueberry Basil Galette could be an excellent recipe to try. For 74 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 151 calories, 3g of protein, and 2g of fat. This recipe
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
- 3 cups blueberries
- 2 teaspoons virgin coconut oil oil
- 0.25 cup basil leaves
- 0.5 tablespoon lemon juice
- 1 teaspoon lemon zest
- 0.25 cup maple syrup
- 2 tablespoons quick-cooking tapioca
- 0.125 teaspoon sea salt
- 1.5 cups spelt flour
- 0.25 cup sugar
- 1 cup up to ¼ water
Instructions
- 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.