Summary

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 serves 10. 3 people have made this recipe and would make it again. If you have up to ¼ water, sugar, basil leaves, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 29%, this dish is rather bad. Similar recipes include The Incredible Hull: Strawberry Basil Galette with Basil Whipped Cream, Strawberry Basil Galette, and Blueberry Galette.

Instructions

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.

Ingredients

• 1 blueberries
• 2 virgin coconut oil (melted) or other light oil (walnut, almo
• 3 fresh basil leaves (chopped)
• 4 fresh basil leaves (chopped)
• 5 fresh lemon juice
• 6 grated lemon zest
• 7 maple syrup
• 8 arrowroot powder or quick-cooking tapioca, crushed fine in a mortar
• 9 sea salt
• 10 white spelt flour
• 11 sugar
• 12 up to ¼ cold water (as needed)

Directions

• 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.
• 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.