Blueberry Basil Galette

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Blueberry Basil Galette

I haven’t tasted anything like the deep, concentrated flavor and depth of these sweet blueberries anyplace else. When it comes to fruit-based sweets, it should come as no surprise that the quality of the fruit determines the quality of the final result. Even though I love blueberries straight off the vine, anything tastes even better when combined with butter and honey.

Ingredients

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

Preparation

  • Mix flour and salt.Melt coconut oil, then stir with flour and salt until mixture resembles coarse meal.
  • Add maple syrup gradually (if dough does not hold together on its own, add just enough ice water to hold dough together).
  • Mix until a soft workable ball forms in the bowl; do not overmix.
  • Add a small amount of flour if necessary.Shape the dough with your hands into a flattened disc.
  • 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.
  • 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.
  • Remove dough from refrigerator.Peel off top layer of parchment paper.
  • Pour blueberry filling over tart dough, leaving a 2-inch border.Fold the dough border over the blueberry filling to form a pleated ruffle.
  • Brush the folded dough border with 2 teaspoons oil, then pat the berries with the rest.
  • Sprinkle the crust with 2 teaspoons of sugar.
  • Bake about 45-55 minutes, or until the galette is golden and thick juices bubble on top.Cool completely before serving.

Source: Foodista

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