Easy Blueberry galette

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wulkan
Издатель
⭐️ Get Recipe: https://theplantbasedschool.com/blueberry-galette/

You’ll love this blueberry galette recipe because it’s so easy to prepare and packed with blueberry flavor.

It features a free-form pie crust that you can make easily in a food processor and shape on a baking tray without a pie dish.

⭐️ Ingredients
PASTRY DOUGH
1½ cups (225 grams) all-purpose flour
¼ teaspoon (1 pinch) salt
5 ounces (150 grams) of butter - we used vegan butter.
1½ tablespoons (20 grams) iced water
2 tablespoons (25 grams) sugar

BLUEBERRY FILLING
3 cups (400 grams) blueberries
¼ cup (50 grams) sugar + 1 tablespoon for top
1 teaspoon lemon zest grated
1 tablespoon (15 grams) lemon juice
1 tablespoon vanilla extract
2 tablespoons (15 grams) all-purpose flour or cornstarch

INSTRUCTIONS
MAKE PIE CRUST
To a food processor, add 1½ cups all-purpose flour, 2 tablespoons sugar, ¼ teaspoon salt, and 5 ounces butter (cold and diced).
Pulse a few times until the butter has absorbed the flour. Add 1½ tablespoons iced water and pulse a few more times till you have a crumbly dough.
Transfer the dough to a worktop and compact it into a disc. Put it in an air-tight container and let it rest in the fridge for 15 to 30 minutes.

MAKE BLUEBERRY FILLING
Rinse 3 cups of blueberries with cold water and add them to a bowl while still wet.
Add ¼ cup sugar, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 2 tablespoons all-purpose flour and 1 tablespoon vanilla extract
Toss with a spoon.

SHAPE BLUEBERRY GALETTE
Preheat oven to 400°F or 200°C. Take the pastry dough out of the fridge and place it on a worktop between two sheets of parchment paper.
Roll out the dough with a rolling pin. Try to get a roughly round shape 13 inches or 33 cm wide.
Transfer the dough and the parchment paper to a baking sheet. Remove the paper on top (you can save it and reuse it for another recipe).
Arrange the blueberry mixture in the center. Leave about 1.5 inches or 4 cm at the edges.
Fold the pastry around the berries, pulling the corners of the parchment paper towards the center.
Brush the edges with water, then sprinkle with a few pinches of sugar.
Bake at 400°F or 200°C for 30 to 35 minutes or until golden brown.
Let cool down for at least 30 minutes before slicing and serving.

We recommend serving it with a scoop of vanilla ice cream.

❤️ Nico & Louise
#blueberry #dessertrecipe
Категория
веганские блюда
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