Ingredients
- 1 pie dough (see attached recipe)
- 1 ½ cups blueberries
- 2 tbsp sugar, plus 1 teaspoon
- 1 tsp salt
- 1 tbsp tapioca
- 2 tbsp cold butter, cut into small pieces
- 1 egg, beaten (or 1/4 -1/3 cup cream)
Instructions
- Preheat the oven to 400°. Set aside a baking sheet covered with parchment paper
- In a bowl, gently combine the blueberries, 2 tablespoons of sugar, tapioca, and salt. Set aside.
- Roll out the dough, and place it on the parchment paper. Add the blueberry mixture to middle of the pie dough, leaving a two-three inch border
- Add the butter to the top of berries.
- Fold and pleat the border of dough over the berries to form a crust.
- Brush the dough with the egg (or cream), and evenly sprinkle the dough with the remaining teaspoon of sugar
- Bake for 35-40 minutes, or until the crust is golden brown
Notes
Serve warm or at room temperature, with vanilla ice cream or whipped cream Makes 8-10 servings
Nutrition Facts
Blueberry Galette
Amount per Serving
Calories
130
% Daily Value*
Fat
7
g
11
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
22
mg
7
%
Sodium
327
mg
14
%
Potassium
41
mg
1
%
Carbohydrates
15
g
5
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
2
g
4
%
Vitamin A
106
IU
2
%
Vitamin C
2
mg
2
%
Calcium
8
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.