Ingredients: 3 cups blueberries,2 teaspoons virgin coconut oil (melted) or other light oil (walnut, almo,1/4 cup fresh basil leaves (chopped),1/4 cup fresh basil leaves (chopped),1/2 tablespoon fresh lemon juice,1 teaspoon grated lemon zest,1/4 cup maple syrup,2 tablespoons arrowroot powder or quick-cooking tapioca, crushed fine in a mortar,1/8 teaspoon sea salt,1 1/2 cups white spelt flour,1/4 cup plus 2 teaspoons sugar,cup up to ¼ cold water (as needed)
Instructions:
- Mix flour and salt.Melt coconut oil, then stir with flour and salt until mixture resembles coarse meal.
- Add maple syrup gradually (if dough does not hold together on its own, add just enough ice water to hold dough together).
- Mix until a soft workable ball forms in the bowl; do not overmix.
- Add a small amount of flour if necessary.Shape the dough with your hands into a flattened disc.
- Roll dough out between two sheets of parchment paper; dust flour over the bottom sheet and on top of the dough.Use quick gentle strokes to start rolling from the center outward in each direction, like a compass.
- Transfer the parchment covered dough onto a baking sheet.Refrigerate the dough on the baking sheet while preparing the blueberry filling.To make blueberry basil filling:Preheat oven to 350 F.In a medium bowl, whisk 1/4 cup of the sugar, arrowroot powder, and sea salt together.Rinse and drain blueberries in a strainer, then transfer to a towel and blot dry.Gently stir in blueberries, basil, lemon zest, and lemon juice; set aside.
- Remove dough from refrigerator.Peel off top layer of parchment paper.
- Pour blueberry filling over tart dough, leaving a 2-inch border.Fold the dough border over the blueberry filling to form a pleated ruffle.
- Brush the folded dough border with 2 teaspoons oil, then pat the berries with the rest.
- Sprinkle the crust with 2 teaspoons of sugar.
- Bake about 45-55 minutes, or until the galette is golden and thick juices bubble on top.Cool completely before serving.
