You may think by the contents of this blog that I’m not much of a dessert girl. You’d be wrong. It’s just that if I’m going to go to all that effort to make something in the kitchen – there’d better be dinner at the end of it. Or ya know, breakfast or lunch. Thankfully, this galette has enough goodness in it to make it breakfast worthy. Or dessert. Or snack.
A galette, as I informed my sister last night, is a kind of rustic tart. A free form pie if you will. It is a rustic, free-form pie tart. It’s all the flaky dough and sweet fruit of a pie, but without the hassle. No tart pans or latticing necessary. The rustic part means all the rough edges are supposed to be there.
The filling here is thick jammy blueberry, spiced with cinnamon and ginger. And the crust is vegan! I used spelt flour, but any whole grain flour you’ve got hanging around will be equally delicious. I served it with a dollop of creme fraiche (sorry, not vegan…) but use whatever you’ve got. Greek yogurt, vanilla ice cream, you get the idea. Make sure you plan ahead and slip your jar of coconut oil in the fridge now, if it’s not already there. And while you’re at it, you’ll get a better result if everything is cold, so get to it.
Spiced Blueberry Galette
1 1/2 c. whole grain flour
scant 1/2 tsp. sea salt
1/2 c. very cold coconut oil
2 T. maple syrup
1/4 c. (or less) ice water
1 pint fresh blueberries
2 T. maple syrup
2 T. flour
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/4 tsp. ground ginger
Place the flour and salt in the bowl of your food processor and pulse a few times to combine. Add the coconut oil and pulse until it beads up into tiny peas. Pulse in the maple syrup, then the water, a tablespoon at a time, until everything is damp and crumbly. You may not use all the water, I only used 3 tablespoons.
Transfer it all to a piece of plastic wrap laid out on your work surface. Knead it a few times until it comes together into a dough. Wrap the whole thing up in the plastic wrap and move to the refrigerator for about 30 minutes.
Now you can make the filling by stirring everything else, from the blueberries down, together in a bowl.
Preheat the oven to 375.
Lay a sheet of parchment paper on your work surface. Transfer your dough onto the parchment and roll out into approximately an 1/8 thick circle. I rolled, then pinched the edges a little, then rotated and rolled again. When you’ve got a nice round, thin piece of dough, pour in the blueberry mixture. Spread it evenly, leaving about 2 inches around the outside. Fold the edges up around the filling.
Slide the galette, parchment and all, onto a baking sheet and bake for 30-40 minutes, until the crust starts to brown. Let sit for 10 minutes before slicing. Serve as is, or with a dollop of yogurt, creme fraiche, ricotta, ice cream, etc.
adapted from My New Roots Plum Yummy Galette