"An EASY + dairy-free Blueberry Hazelnut Galette. I’ve been meaning to make a galette for, like, three years now, and you guys! it’s SO EASY. Don’t let the homemade crust intimidate you, because it whips up pretty quickly in a blender and once you roll it out, it only takes a few minutes to assemble the whole galette. Happy 4th of July to all of my American friends!"
Blueberry Hazelnut Galette with Ice Cream
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Recipe Card
ingredients
- Crust:
- 1/3 cup hazelnuts
- 1 2/3 cups flour
- 2 tablespoon coconut sugar
- 3/4 teaspoon salt
- 1/2 cup coconut oil, in solid form
- 5 tablespoon ice water
- Filling:
- 2 cups fresh blueberries, washed and dried
- 1 1/2 corn starch
- 2 tablespoon coconut sugar
- 3 tablespoon lemon juice
- Egg Wash:
- 1 Egg, beaten
Method
Step 1
For the Crust: Add hazelnuts, flour, salt, and coconut sugar to food processor or blender and blend until corase crumbs form. Add coconut oil and blend until combined. Add 2 Tbsp of ice water and blend. Continue adding ice water by 1 Tbsp until dough comes together (1 ended up adding about 5 1/2 Tbsp of ice water)
Step 2
Shape dough into a ball, wrap in plastic wrap and flatten into a disc shape. Refrigerate for at least an hour.
Step 3
Preheat oven to 375℉. Roll dough out (onto parchment paper) into a large circle about 1/8 - 1/4” thick. Use a little flour to keep dough from sticking to rolling pin.
Step 4
Mix blueberries with corn starch, coconut sugar, and lemon juice. Top the rolled out crust with the blueberry mixture, leaving 1 1/2” of crust at the edge. Make sure all liquid goes over blueberries.
Step 5
Brush the empty edge with egg wash and fold over the blueberries (don’t worry about it being perfect!). Egg wash the top of the crust and sprinkle with a bit of coconut sugar (optional). Gently transfer parchment paper/galette to a baking sheet. Bake at 375℉ for around 20 minutes or until crust is golden brown and fruit is bubbling.