blueberry galette

Blueberries and pastry are a match made in heaven.

Their juicy, sweet and tart flavour with a rich, flaky pastry crust.... YUM!

Even if you are not a frequent baker, this is something that will still impress.

The great thing is the shape of the pastry doesn't need to look perfect. In fact, the more rustic, the better!

I love watching the filling bubble away just as you take it out of the oven and that smell is just soooo good!!

And best part is you don't have to wait until it's completely cooled down before digging in!

These are great to serve with ice cream, whipped coconut cream or custard!

For this recipes I used fresh blueberries, but I always keep blueberries in the freezer and are just as good to use for this Galette. This is the perfect recipe if you are short on time or if you have short-notice visitors coming over for coffee ;)

When folding the pastry edges over the berries, make sure you overlap the dough to avoid the juices from seeping through.

MINI BLUEBERRY GALETTE

Rustic & fuss-free pastries, which can be filled with almost any type of juicy fruit.

Serves: 2 mini Galettes (1 galette = 2 servings)

INGREDIENTS

• 1 cup all purpose flour

• a good pinch of salt

• 85g cold vegan butter, cubed

• 1 tbsp powdered sugar

• 2 - 4 ice cold water

• 1.5 cup frozen or fresh blueberries

• 1/2 tbsp cane sugar

• 1 tbsp orange zest (optional)

INSTRUCTIONS

1. Preheat the oven to 200 degrees and line a large baking tray (or 2 medium trays)

2. Mix the berries, sugar and orange zest (if using) in a small bowl and set aside.

3. Mix the flour, powdered sugar and salt in a large mixing bowl. Add the butter and cut the butter into the flour with a fork until it's all combined. You can use your fingers for this step to mix the butter and the flour*, but the goal is to keep the butter as cold as possible so that it stays "solid" and doesn't melt during the mixing process.

4. Next, add ice cold water1 tbsp at a time and mix with a fork until the mixture turns into a dough and comes away from the bowl. Only add as much water as needed.

5. Transfer the dough to a lightly floured surface and divide the dough into 2 equal sizes.

6. Roll out each portion into a rough circle, using a rolling pin. Make sure to not overwork the the dough.

7. Transfer the rolled dough carefully onto the baking tray and add half the berry mix into the centre of the dough.

8. Fold the dough edges up and over the berries. Overlap the edges to make sure the juices will not seep out during the baking.

9. Repeat with the other half of the dough.

10. Brush the pie edges with a bit of water and sprinkle with a bit of sugar

11. Bake for about 25 - 30 min or until the edges are golden.

12. Remove from the oven and let sit for a few minutes before serving.

13. It's best served while it's still warm, with ice cream, coconut cream or custard!

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Notes:

*The trick is to gently rub the flour and butter between your index finger, middle finger and your thumb, to break up any large chunks. Keep it light and don't overwork the mixture.

Have you made this?

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@lychees_and_leggings and #lychees_and_leggings