2 tablespoons tapioca/arrowroot flour crushed fine
0.1 teaspoon sea salt
1.5 cups rice flour white
0.3 cup sugar
1 cup water cold as needed
Equipment
bowl
baking sheet
baking paper
oven
whisk
sieve
Directions
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.
