Blueberry Galette
October 15, 2016
Super fast to make for a weekend breakfast or brunch, but totally works for dessert too….and please add ice cream.
Blueberry Galette
For the Crust
Ingredients
For Crust
- 1 C. plus 2 tablespoons All Purpose Flour
- 1/2 t. Salt
- 1/3 C. Canola Oil
- 2 tablespoons Ice Water
For Filling
- 3 C. Fresh Blueberries
- 1/4 C. Sugar
- Grated Zest and Juice of 1 Lime
- 1 t. Ginger (peeled and minced)
- 1 t. Cornstarch (maybe more if needed)
- Sugar for sprinking when baked
Preparation
Add flour, salt and canola oil in a medium bowl. Fork together; add the water. Refrigerate for 30 minutes. Mix the berry mixture while dough is chilling
Take dough out of refrigerator and roll out on wax paper
- Preheat oven to 400 degrees
- Mix berries with sugar, lemon and cornstarch/set aside for 10 min. and stir occasionally
- Put the berry mixture on top of galette crust/make sure to leave a border/place the dough against the filling and fold
- Dot the berries with butter and sprinkle with some sugar.
- Bake for 45-55 minutes until crust is golden and juices are bubbling. (cover crust if it gets too dark)
Serves: 4-6
Recipe from: www.doriegreenspan.com
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