Do you ever get the feeling that you want a dessert that feels a little more special? I was getting ready to see friends for a summer bbq style night in, and knew I wanted something a little more than just a cookie. Wanting to enjoy the process of making something that served beautifully, and had the fresh flavors of the season I also didn’t want to slave away all night making it. A blueberry galette fits all of those check marks! Coming from french cuisine, this dessert is essentially a subtly sweet open faced pie. Also wanting to make a dessert that I knew everyone could eat I took it as a challenge to create this recipe in a way that everyone at the table could eat it and enjoy it. Intentionally crafted this flaky, fruity, gourmet dessert is also gluten, dairy free and sweetened without any refined sugars.
While this can be enjoyed on its own I HIGHLY recommend topping it with a drizzle of honey or real maple syrup when it is fresh out of the oven. To finish it off placing a round scoop of vanilla ice cream on top brings every flavor together in the most divine way. With a small mint sprig on the top the finished product can be used for a formal gathering, and everyday gathering alike.
Preheat oven to 350 degrees. Line your cookie sheet with a silicone cooking mat or parchment paper.
Start by making the pie crust!
Cut butter into small pieces. Place the flour, salt & baking powder in the mixer and stir until combined. Add the butter and mix until the dough has come together in crumbles. Finish off by adding your yogurt and mix until well combined. At this point the dough should be thoroughly mixed, and not sticky to the touch.
If the dough is too dry add 1 T of ice water until the dough comes together.
If the dough is too sticky add 1 T of flour until the dough is no longer sticky.
Place in the fridge while you prepare the filling
In a mixing bowl, add the blueberries and toss with the tapioca starch. Then add the juice of one lemon, 1/4 cup of coconut sugar and mix well. If you like your desserts a little extra sweet add 2 T more of coconut sugar at this time. (Note the ice cream on top will also add a little extra added sweetness)
Prepare pastry mat with a few sprinkles of gluten free flour or tapioca starch if you're out! When the pie dough has chilled, roll out into a thin sheet about 1/4". Use your round cutter to cut as many circles as you can.
Remove excess dough so you are left with just the circle cuts on your pastry sheet. With your fingers press out each circle to be slightly larger in size. Take your blueberry filling and fill 1 or 2 heaping spoonfuls. Less is more with this recipe so you have space to fold the dough over.
Work from the outside of the circle and fold the dough inward to create a frame around the blueberry filling. Go all the way around until you have completed the "frame". If you are finding the blueberries are falling out, simply remove some until you have the perfect amount.
Continue these steps until you have create roughly 10 mini galettes.
Transfer to the cookie sheet when they are done. With a basting brush brush dairy free milk on top of the dough. Sprinkle with a little extra coconut sugar. This combination will make the color golden!
Bake for 30 minutes.
When they come out of the oven, drizzle of honey right on top (you will not taste the honey flavor it just adds a fresh subtle sweetness) & a scoop of vanilla ice cream right in the middle to cover the berries. Finish off with a spring of mint and you are ready to eat!
Galettes can be stored at room temperature or in the refrigerator. We know you will love these just as much as we did!
Preheat oven to 350 degrees. Line your cookie sheet with a silicone cooking mat or parchment paper.
Start by making the pie crust!
Cut butter into small pieces. Place the flour, salt & baking powder in the mixer and stir until combined. Add the butter and mix until the dough has come together in crumbles. Finish off by adding your yogurt and mix until well combined. At this point the dough should be thoroughly mixed, and not sticky to the touch.
If the dough is too dry add 1 T of ice water until the dough comes together.
If the dough is too sticky add 1 T of flour until the dough is no longer sticky.
Place in the fridge while you prepare the filling
In a mixing bowl, add the blueberries and toss with the tapioca starch. Then add the juice of one lemon, 1/4 cup of coconut sugar and mix well. If you like your desserts a little extra sweet add 2 T more of coconut sugar at this time. (Note the ice cream on top will also add a little extra added sweetness)
Prepare pastry mat with a few sprinkles of gluten free flour or tapioca starch if you're out! When the pie dough has chilled, roll out into a thin sheet about 1/4". Use your round cutter to cut as many circles as you can.
Remove excess dough so you are left with just the circle cuts on your pastry sheet. With your fingers press out each circle to be slightly larger in size. Take your blueberry filling and fill 1 or 2 heaping spoonfuls. Less is more with this recipe so you have space to fold the dough over.
Work from the outside of the circle and fold the dough inward to create a frame around the blueberry filling. Go all the way around until you have completed the "frame". If you are finding the blueberries are falling out, simply remove some until you have the perfect amount.
Continue these steps until you have create roughly 10 mini galettes.
Transfer to the cookie sheet when they are done. With a basting brush brush dairy free milk on top of the dough. Sprinkle with a little extra coconut sugar. This combination will make the color golden!
Bake for 30 minutes.
When they come out of the oven, drizzle of honey right on top (you will not taste the honey flavor it just adds a fresh subtle sweetness) & a scoop of vanilla ice cream right in the middle to cover the berries. Finish off with a spring of mint and you are ready to eat!
Galettes can be stored at room temperature or in the refrigerator. We know you will love these just as much as we did!