Blueberry Galette

I couldn’t sleep thinking about all the things I wanted to make with the blueberries we just picked. I ended up getting up early and decided to make a Blueberry Galette. I adapted this Williams Sonoma Berry Galette and made it gluten-free, vegan, and dairy free. The coconut oil gives the crust a nice flavor. I added some lemon zest to mine as I like the combination of blueberry and lemon but you can omit this if you want and make a plain blueberry one. I am off to enjoy mine on the deck with a cup of coffee and enjoy this beautiful summer morning.

Flaky Pastry Dough

Makes 1 galette

1 1/3c gluten-free all-purpose flour (used Cup 4 Cup)

1/2 tsp salt

1/2c plus 1 TBSP (9TBSP total) coconut oil, solid form

1/4c ice water

Lemon Blueberry Filling

4c fresh blueberries

zest from 1/2-1 lemon

juice from 1/2 a lemon

3TBSP coconut palm sugar

3TBSP gluten-free flour

Preheat oven to 425. In a food processor, add the flour and salt and pulse to combine. Add spoonfuls of solid coconut oil to the flour and pulse just until the mixture forms coarse crumbs, about the size of peas. Add ice water to the flour mixture and pulse just until the dough starts to come together. Transfer to a floured surface and roll out, not too thin. I rolled mine out part way, transferred to a baking sheet and rolled it to a 10-12″ circle. In a bowl mix together blueberries, lemon zest and juice, and coconut palm sugar. Sprinkle flour in, so you don’t get clumps, and mix. Place berry mixture in the middle of crust leaving a 2 inch border. Fold up the edges over the berries. Bake until the filling is bubbling and the pastry is golden brown, about 25 minutes. Transfer the galette to a wire rack and let cool slightly. Top with optional lemon zest. Enjoy!