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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (68g)|
|Recipe Makes: 4 Servings|
|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 %|
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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.
Calories per serving: 79
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