Mini Blueberry Galettes
Ingredients
The crust
-
2
cups
unbleached all-purpose flour
-
½
tsp
sea salt
-
12
Tbsp
cold vegan butter
-
4-6
Tbsp
ice cold water
The filling
-
3
cups
fresh or frozen blueberries
-
1
Tbsp
organic cane sugar
-
1
tsp
cornstarch
For serving (optional)
-
to taste
Coconut whipped cream
-
to taste
Vegan vanilla ice cream
Instructions
- Preheat the oven to 400°F (204°C) and prepare two large baking sheets.
- In a mixing bowl, combine flour and salt, then cut in the vegan butter until the mixture resembles crumbly wet sand.
- Gradually add ice-cold water, one tablespoon at a time, mixing until the dough forms.
- Transfer the dough to a floured surface, form into a ball, and divide into six segments for mini galettes.
- Roll each piece of dough into a rough circle and transfer to the baking sheets.
- In a bowl, mix blueberries with sugar and cornstarch, then divide evenly among the dough circles.
- Fold the edges of the crusts up over the filling, overlapping as you go.
- Brush the crusts with water or melted vegan butter and sprinkle with sugar.
- Bake for 20-28 minutes for mini galettes or until the crust is golden and the filling is bubbly.
- Serve warm with coconut whipped cream or vegan ice cream.
Nutrition Facts (estimated)
Servings
6
Calories
383
Total fat
20.7g
Total carbohydrates
44.9g
Total protein
4.9g
Sodium
521mg
Cholesterol
0mg
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