Blueberry Basil Galette
By: Nikki Gardner
Published: Tuesday, March 23, 2010 - 11:49am

Ingredients




For the Sweet Tart Dough
1 1/2 cups white spelt flour
1/8 teaspoon sea salt
1/4 cup virgin coconut oil (melted) or other light oil (walnut, almo
1/4 cup maple syrup
cup up to ¼  cold water (as needed)
For the Blueberry Basil Filling
3 cups blueberries
1/4 cup fresh basil leaves (chopped)
1/4 cup plus 2 teaspoons sugar
2 tablespoons arrowroot powder or quick-cooking tapioca, crushed fine in a mortar
1 teaspoon grated lemon zest
1/2 tablespoon fresh lemon juice
1/8 teaspoon sea salt
2 teaspoons virgin coconut oil (melted) or other light oil (walnut, almo

Preparation

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.