Blueberry Galette
This delightful blueberry galette is an ideal treat to whip up when fresh summer blueberries are at their peak, although it can be enjoyed year-round. The use of store-bought pie dough speeds up the process, making it a quick and convenient dessert option!
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Ingredients
- 1 ready-to-bake pie dough round
- 1/4 cup monk fruit sweetener or sugar
- 2 tablespoons fresh lemon juice
- 1 egg white
- 2 teaspoons finely grated lemon zest
- 3 tablespoons all purpose flour
- 4 cups fresh blueberries
Equipment Needed
- sheet pan
Instructions
- 1
Prepare a large baking sheet by lining it with parchment paper. Remove the dough from the refrigerator and let it sit at room temperature to soften slightly.
- 2
Set your oven to preheat at 375°F (190°C).
- 3
In a mixing bowl, combine ¼ cup of monk fruit or sugar with lemon zest and flour, whisking them together. Gently fold in the blueberries along with the lemon juice, ensuring they are well coated; allow this mixture to rest for 15 minutes.
- 4
On a floured surface, roll the pastry out into a circle approximately 13 inches in diameter and about 1/8 inch thick.
- 5
To transfer the rolled pastry to the prepared baking sheet, fold it in half over your rolling pin, then carefully unfold and center it on the baking sheet.
- 6
Place the blueberry mixture in the center of the pastry, making sure to leave a 1½-inch border around the edges.
- 7
Lift the edges of the pastry and fold them over the blueberries, creating pleats as necessary. Brush the exposed pastry with egg white and sprinkle a few pinches of sweetener on top.
- 8
Bake in the middle of the oven for approximately 40 to 45 minutes, or until the crust turns a golden brown and the blueberry filling begins to bubble.
- 9
Once baked, move the baking sheet to a cooling rack and allow it to cool slightly. Cut the galette into 8 wedges and serve either warm or at room temperature.