Description
This Blueberry Galette is a simple yet stunning dessert featuring sweet, juicy blueberries wrapped in a flaky, golden crust. Perfect for any occasion!
Ingredients
Scale
- 1 ready-to-bake pie dough round (refrigerated kind like Pillsbury)
- 1/4 cup monk fruit sweetener or sugar, plus more for sprinkling
- 2 teaspoons finely grated lemon zest
- 3 tablespoons all-purpose flour, plus more for dusting
- 4 cups fresh blueberries
- 2 tablespoons fresh lemon juice
- 1 egg white, beaten
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the pie dough on a lightly floured surface into a rough 12-inch circle.
- In a small bowl, mix together the monk fruit sweetener (or sugar), lemon zest, and 3 tablespoons flour. Sprinkle this mixture over the center of the dough, leaving about 2 inches of border around the edges.
- In a separate bowl, combine the fresh blueberries and lemon juice. Gently stir to combine, then pour the blueberry mixture onto the prepared dough.
- Carefully fold the edges of the dough over the blueberries to form a rustic crust.
- Brush the exposed dough edges with the beaten egg white and sprinkle with a little more sweetener or sugar for a golden finish.
- Bake for 35–40 minutes, or until the crust is golden and the blueberries are bubbling.
- Let cool slightly before slicing and serving.
Notes
- For a sweeter taste, increase the amount of sweetener or sugar to your preference.
- This galette can also be made with other berries like strawberries or blackberries.
- For extra richness, serve with whipped cream or a scoop of vanilla ice cream.
- If the dough seems too soft to work with, chill it for 10–15 minutes before assembling.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 15mg