Blueberry Basil Galette

Vegetarian
Vegan
Dairy Free
Health score
2%
Blueberry Basil Galette
45 min.
10
151kcal
100%sweetness
13.85%saltiness
51.2%sourness
41.68%bitterness
6.88%savoriness
10.68%fattiness
0%spiciness

Ingredients

  • cups blueberries 
  • teaspoons coconut oil light melted ()
  • 0.3 cup basil fresh chopped ()
  • 0.3 cup basil fresh chopped ()
  • 0.5 tablespoon juice of lemon fresh
  • teaspoon lemon zest grated
  • 0.3 cup maple syrup 
  • tablespoons tapioca/arrowroot flour crushed fine
  • 0.1 teaspoon sea salt 
  • 1.5 cups rice flour white
  • 0.3 cup sugar 
  • cup water cold as needed

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • whisk
  • sieve

Directions

  1. Mix flour and salt.Melt coconut oil, then stir with flour and salt until mixture resembles coarse meal.
  2. Add maple syrup gradually (if dough does not hold together on its own, add just enough ice water to hold dough together).
  3. Mix until a soft workable ball forms in the bowl; do not overmix.
  4. Add a small amount of flour if necessary.Shape the dough with your hands into a flattened disc.
  5. 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.
  6. 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.
  7. Remove dough from refrigerator.Peel off top layer of parchment paper.
  8. Pour blueberry filling over tart dough, leaving a 2-inch border.Fold the dough border over the blueberry filling to form a pleated ruffle.
  9. Brush the folded dough border with 2 teaspoons oil, then pat the berries with the rest.
  10. Sprinkle the crust with 2 teaspoons of sugar.
  11. Bake about 45-55 minutes, or until the galette is golden and thick juices bubble on top.Cool completely before serving.

Nutrition Facts

Calories151kcal
Protein7.33%
Fat9.31%
Carbs83.36%

Properties

Glycemic Index
39.36
Glycemic Load
8.78
Inflammation Score
-2
Nutrition Score
3.5204347826087%

Flavonoids

Cyanidin
3.76mg
Petunidin
14mg
Delphinidin
15.73mg
Malvidin
30.01mg
Peonidin
9.01mg
Catechin
2.35mg
Epigallocatechin
0.29mg
Epicatechin
0.28mg
Eriodictyol
0.04mg
Hesperetin
0.11mg
Naringenin
0.01mg
Luteolin
0.09mg
Kaempferol
0.74mg
Myricetin
0.58mg
Quercetin
3.41mg
Gallocatechin
0.05mg

Taste

Sweetness:
100%
Saltiness:
13.85%
Sourness:
51.2%
Bitterness:
41.68%
Savoriness:
6.88%
Fattiness:
10.68%
Spiciness:
0%

Nutrients percent of daily need

Calories:151.2kcal
7.56%
Fat:1.57g
2.41%
Saturated Fat:0.67g
4.21%
Carbohydrates:31.57g
10.52%
Net Carbohydrates:28.01g
10.19%
Sugar:14.27g
15.85%
Cholesterol:0mg
0%
Sodium:32.17mg
1.4%
Protein:2.78g
5.55%
Manganese:0.36mg
17.8%
Fiber:3.56g
14.25%
Vitamin K:13.55µg
12.91%
Vitamin B2:0.12mg
7.21%
Vitamin C:5.07mg
6.15%
Iron:1.05mg
5.81%
Vitamin E:0.27mg
1.77%
Vitamin A:87.42IU
1.75%
Copper:0.04mg
1.75%
Potassium:57.22mg
1.63%
Calcium:15.3mg
1.53%
Vitamin B1:0.02mg
1.5%
Magnesium:5.48mg
1.37%
Vitamin B6:0.03mg
1.29%
Vitamin B3:0.2mg
1.02%
Source:Foodista