Got some blueberries in the freezer? Use them to make this easy, elegant and nutritious dessert
PASTRY INGREDIENTS
- 2 cups, spelt, all-purpose, quinoa or oat flour
- Pinch pink or sea salt
- 1/2 tsp cinnamon
- 12 tbsp vegan butter (Earth Balance)
- 4-8 tbsp very chilled water, depending on flour used
FOR FILLING
- 2 cups frozen blueberries
- Juice from half a lemon (add a quarter first and adjust)
- 1 to 1 1/2 tbsp coconut sugar
- 1/2 tsp cinnamon
- 1 to 1 1/2 tsp arrowroot powder
TO FINISH
- Thyme for garnish
- Vegan ice cream, simple vanilla (or your favourite flavour) and/or extra blueberries
INSTRUCTIONS
- Preheat your oven to 400 F and prep 1 to 2 large baking sheets. Line them with parchment paper.
- Then, to a large mixing bowl, add in your dry pastry ingredients: flour, cinnamon and salt. With a potato masher or fork, start to add and cut butter into the dry mixture until uniformly blended.
- If too firm to mix in, gradually add chilled water and stir until you can use all dough from sides of the bowl. The mixture should be doughy and not loose and runny. If you add too much water, add some more flour.
- Now, on a clear, flat surface, sprinkle flour. Get your hands a little floured up as well and start gently dividing dough from the bowl into six balls and place on your floured station.
- Then, take one dough ball and adding more flour when required, use a floured rolling pin to roll out the dough into a circle. It doesn’t have to be perfect.
- Now, carefully transfer the flattened dough on to the baking sheet. Repeat steps 6 and 7 for rest of the dough balls.
- For the blueberries, add them to a bowl and toss with coconut sugar, juice from a quarter of a lemon and arrowroot powder. Taste and adjust, then add berries among the pies, placing in the centre of the dough. Make sure not to fill up all the flat area.
- Leaving enough space to fold the remaining dough, fold the crust edges over the blueberries and keep overlapping them as you go.
- Try to seal when you overlap, as the blueberry mixture can leak through cracks while baking.
- Lightly brush these galettes with a tiny amount of vegan butter and sprinkle with coconut sugar. This helps creating a golden brown crust.
- Bake for 20 to 30 minutes, or until the crust is golden brown and the fruit is bubbly. A trick is to broil for the last 2 to 3 minutes (depending on your oven) for a delicious golden crust.
- Once done, let the galettes cool for a few minutes then serve when still warm with a scoop of vegan ice cream.
Makes 6 mini galettes