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Name: Blueberry Galette
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: SWEET TART PASTRY DOUGH; 4 c 2 pt blueberries; 1/2 c sugar; 2 1/2 T cornstarch; 1 grated zest of 1 lemon; 2 T instant Tapioca to absorb liquid; 1 egg beaten; 1 T Demerara sugar for sprinkle or us reg gran. sugar

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INGREDIENTS

SWEET TART PASTRY DOUGH
4 c 2 pt blueberries
1/2 c sugar
2 1/2 T cornstarch
1 grated zest of 1 lemon
2 T instant Tapioca ; to absorb liquid
1 egg beaten
1 T Demerara sugar for sprinkle ; or us reg gran. sugar

Servings

INSTRUCTIONS

Center the oven rack; preheat the oven to 425°F

On a lightly-floured surface, roll the dough into a 13-inch circle. Transfer the dough to a rimless, parchment-lined baking sheet, and let it chill in the fridge while you prepare the blueberry filling.

Put the blueberries in a medium bowl. Sprinkle the berries with the granulated sugar, cornstarch, and lemon zest. Stir gently with a spatula to coat.

Sprinkle the tapioca granules over the dough, leaving a 1 1/2 inch border all around. Tapioca will insure the galette isn’t runny with juice.

Mound the berry mixture onto the round of pastry dough, and then spread it out, with a spatula, to within 1 1/2 inches of the edge. Fold the edge over the filling, making pleats as you go. Brush the edge with the beaten egg, and give it a sprinkling of Demerara sugar.

Bake until the crust is beautifully bronzed — about 25 minutes.

Serve warm or at room temperature, with or without whipped cream or vanilla ice cream.

NOTES

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Blueberry Galette

SWEET TART PASTRY DOUGH
4 c 2 pt blueberries
1/2 c sugar
2 1/2 T cornstarch
1 grated zest of 1 lemon
2 T instant Tapioca to absorb liquid
1 egg beaten
1 T Demerara sugar for sprinkle or us reg gran. sugar

Center the oven rack; preheat the oven to 425°F

Put the blueberries in a medium bowl. Sprinkle the berries with the granulated sugar, cornstarch, and lemon zest. Stir gently with a spatula to coat.

Sprinkle the tapioca granules over the dough, leaving a 1 1/2 inch border all around. Tapioca will insure the galette isn’t runny with juice.

Bake until the crust is beautifully bronzed — about 25 minutes.

Serve warm or at room temperature, with or without whipped cream or vanilla ice cream.

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Nutrition

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Serving Size: 1 Serving (68g)
Recipe Makes: 4 Servings

Calories: 79
Calories from Fat: 42 (53%)

Amt Per Serving		% DV

	Total Fat 4.7g	6 %
	Saturated Fat 1.5g	7 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 0.6g
Cholesterol 200.2mg		62 %
Sodium 7043mg		243 %
Potassium 65mg		2 %
Total Carbohydrate 3g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 3g
Protein 6g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 79

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