Blueberry Galette
User Reviews
5
Blueberry Galette
Description
The Blueberry Galette assembles using refrigerated pie dough rolled into a circle, topped with a mixture of fresh blueberries coated in monk fruit sweetener (or sugar), lemon zest, lemon juice, and flour. The edges of the dough are folded over to partially cover the fruit, forming a rustic border that crisps during baking. The dough is brushed with egg white and sprinkled with extra sweetener before baking. Baking at 375°F allows the fruit to soften and bubble while the crust turns golden brown, creating a contrast between the crisp pastry and juicy filling. Once cooled on a rack, it offers a tart with a tender interior and flaky perimeter.
This galette is a convenient way to serve fresh blueberries in a visually appealing yet informal way, suitable as dessert or with tea. The lemon adds a subtle tartness that balances the sweetness while the flour stabilizes the berries, preventing an overly runny filling.
Ingredients
- 1 pie dough refrigerated kind like Pillsbury, ready-to-bake, round
- 1/4 cup Monk Fruit Sweetener plus more for sprinkling, or sugar
- 2 teaspoons lemon finely grated zest
- 3 tablespoons all-purpose flour plus more for dusting
- 4 cups blueberries fresh
- 2 tablespoons lemon juice fresh
- 1 egg beaten, white
Instructions
- Line a large baking sheet with parchment paper. Take the dough out of the refrigerator and package to take the chill out.
- In a bowl, whisk the ¼ cup of monk fruit or sugar, lemon zest and flour. Fold in the blueberries and lemon juice and mix well to coat; let it stand for 15 minutes.
- On a lightly floured work surface, roll out the pastry to a 13-inch round about 1/8 inch thick.
- Preheat the oven to 375F.
- Fold the pastry in half over the rolling pin to transfer it to the prepared baking sheet. Then open and center it on the sheet.
- Spoon the blueberries in the center of the pastry, leaving a 11/2-inch border all around.
- Fold the pastry border up and over the blueberries, pleating it as needed. Brush the egg white on the pastry and sprinkle with a few pinches of sweetener.
- Bake in the center of the oven for about 40 to 45 minutes, until the pastry is golden brown and the blueberry filling starts to bubble.
- Transfer the baking sheet to a rack and let it cool to warm. Cut into 8 wedges and serve warm or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Serving | 1wedge | |
| Calories | 155kcal | 8% |
| Carbohydrates | 31g | 10% |
| Protein | 2.5g | 5% |
| Fat | 6.5g | 10% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 5mg | 2% |
| Sodium | 137.5mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 7.5g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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