Blueberry Lemon Galette

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We came upon a huge sale on organic blueberries at the grocery store last Friday; people were literally carting away giant cases of blueberries, and as tempting as it was I knew I couldn’t buy that much blueberries.

We’re weeks away from receiving our (yearly) box of blueberries from a local farm here, and we still have a freezer half full of frozen berries from last year that we’re slowly working through.

I got a pint to make fresh blueberry sauce for breakfast; however, I woke up the next morning to a giant box of blueberries on the kitchen counter anyway. My brother brought us blueberries!

So I guess we’ll be making blueberry desserts this week; blueberry ice cream, blueberry scones, muffins, cakes, pies and galettes… all week! Such a horrible horrible predicament!

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Galettes are usually the first dessert I think of making with fresh berries because it’s super simple, and doesn’t require a lot of hard work, and they make the most charmingly beautiful and rustic looking pies, with a more crisp crust.

A warm slice of this blueberry lemon galette with a scoop of ice cream is marvelous… any excuse to eat ice cream, right?

The citrus flavour from the lemon juice and zest gives the pie a delicious refreshing kick.

Did I mention that it was quite easy to make? The crust can be made a day or two ahead and refrigerated, I used coconut oil in this recipe for a nice golden flaky buttery crust – and making the pie wholly plant-based.

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A little tip for working with coconut oil dough, it gets very hard when chilled, you just have to let the dough warm up a little bit before rolling.

So there you have it; galettes a freeform rustic tart/pie, the first in the long line of blueberry desserts coming our way.
Or perhaps we’ll just keep making these, just because they’re that awesome, and good for breakfast too with a cup of coffee.

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