Blueberry Galette – Skinnytaste

This straightforward blueberry galette is the right dessert to bake when recent summer time blueberries are in season or any time of the yr. Utilizing refrigerated pie dough makes it even quicker!

Blueberry Galette

Making a blueberry galette is easier than a blueberry pie or tart because it’s principally a free-form pie and not using a pie dish. I really like how fuss-free this rustic dessert is. The blueberries are tossed with lemon and lemon zest and evenly sweetened with monk fruit or sugar. It’s each bit as scrumptious as a do-it-yourself pie however a lot simpler. If you wish to make this fruit galette over-the-top good, serve it with a scoop of vanilla ice cream! For a savory galette, you’ll love this summer time tomato galette.

What’s a blueberry galette?

A blueberry galette is a candy free-form pastry with a blueberry filling baked on a sheet pan. You may make this with any berries you want. Strive it with a mixture of blueberries, blackberries and raspberries for a variation. There are additionally savory galettes with greens.

Is galette dough the identical as pie dough?

A galette makes use of the identical kind of dough that’s used for a pie, it’s simply bakes completely different. A galette is baked on a baking sheet, and the perimeters of the dough are folded up over the filling. A pie is made in a round pie plate, with the dough going up the perimeters of the dish. A pie typically has a second pie crust on prime of the filling.

Blueberry Galette Components

• Pie Dough: I made this blueberry galette recipe with Pillsbury pie dough, however any model will work. And if you wish to make your individual do-it-yourself pie crust recipe, go for it.
• Sweetener: I used monk fruit sweetener, which has zero energy and fewer carbs than sugar, however you may as well substitute granulated sugar or turbinado sugar.
• Lemon: You’ll want two teaspoons of lemon zest and two tablespoons lemon juice.
• Flour: Combine the blueberries with all-purpose flour or cornstarch, this may preserve the galette from getting soggy and can make thicken the sauce.
• Blueberry combination: If recent blueberries are in season, undoubtedly use them! If not, frozen blueberries will work too.
• Egg Wash: Beat one egg white or complete egg to brush on the crust.

Make a Blueberry Galette

• Prep: Line a big baking sheet with parchment paper, and preheat the oven to 375°F. Take the dough out of the fridge and let it sit whilst you put together the blueberries.
• Galette Filling: Combine the monk fruit or sugar, lemon zest, and flour in a big bowl. Fold within the blueberries and lemon juice and let stand for quarter-hour.
• Galette Dough: Roll out the pie dough to a 13-inch spherical with a rolling pin about 1/8-inch thick on a evenly floured floor. Fold the pastry in half and switch it to the ready baking sheet.
• Type the Galette: Spoon the blueberries into the middle of the dough, leaving a 1 ½-border. Fold the border up and over the blueberries. Brush the egg white on the pastry and sprinkle with just a few pinches of sweetener.
• Bake the galette for 40 to 50 minutes till the pastry is golden brown and the blueberry filling begins to bubble. Switch the baking sheet to a cooling rack and let it cool till heat. Lower into eight wedges with a pastry cutter and serve heat or at room temperature.

Retailer a Galette

Cowl leftovers with plastic wrap and refrigerate for as much as 5 days, you’ll be able to eat chilly or reheat to heat it up.

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