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 Blueberry Galette on Lean Dough Recipe
The unprecedented harvest of blueberries did not leave me indifferent! I remade a series of pies, treated many... It's my turn to treat myself, because I love all kinds of biscuits, this time I came up with this... The dough is universal, suitable for unsweetened options. Treat me))
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas
Cuisine American Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas
Cuisine American Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. Pour the oil into the water at room temperature.
    Pour the oil into the water at room temperature.
  2. I used grape seed oil, but you can use olive oil without bitterness or any vegetable oil without smell.
    I used grape seed oil, but you can use olive oil without bitterness or any vegetable oil without smell.
  3. In ordinary flour, stir the rye with a spoon if desired, make a recess and pour in the liquid composition.
    In ordinary flour, stir the rye with a spoon if desired, make a recess and pour in the liquid composition.
  4. Add salt (I have Himalayan) and first mix with a spoon.
    Add salt (I have Himalayan) and first mix with a spoon.
  5. Then knead the dough on a floured board and leave the bun to lie under the lid for about half an hour or longer.
    Then knead the dough on a floured board and leave the bun to lie under the lid for about half an hour or longer.
  6. Then roll out the thin dough. The dough turns out elastic and obedient, smells nice.
    Then roll out the thin dough. The dough turns out elastic and obedient, smells nice.
  7. Wrap the layer on a rolling pin and transfer it to a greased Teflon mold with a diameter of 26 cm, roll up the edges on the sides. Prick the bottom with a fork.
    Wrap the layer on a rolling pin and transfer it to a greased Teflon mold with a diameter of 26 cm, roll up the edges on the sides. Prick the bottom with a fork.
  8. While the dough was being infused, prepare the filling. This can only be done with berries, but I wanted to complement the filling with a banana. You will need a ripe banana, mash it with a fork.
    While the dough was being infused, prepare the filling. This can only be done with berries, but I wanted to complement the filling with a banana. You will need a ripe banana, mash it with a fork.
  9. Pour the whipped cream into the banana puree. I already have them with sugar.
    Pour the whipped cream into the banana puree. I already have them with sugar.
  10. Lightly whisk everything together with a fork.
    Lightly whisk everything together with a fork.
  11. Spread the filling on the bottom of the biscuit.
    Spread the filling on the bottom of the biscuit.
  12. Sprinkle the filling evenly with clean, dry blueberries. I love when there are a lot of berries!
    Sprinkle the filling evenly with clean, dry blueberries. I love when there are a lot of berries!
  13. Sprinkle with brown sugar.
    Sprinkle with brown sugar.
  14. Pull the edges of the dough over the berries and randomly pinch.
    Pull the edges of the dough over the berries and randomly pinch.
  15. Brush with the same cream or milk.
    Brush with the same cream or milk.
  16. Bake for 40 minutes at a temperature of 180 *, remove from the oven and do not touch the galette, as the filling will pop up hot.
    Bake for 40 minutes at a temperature of 180 *, remove from the oven and do not touch the galette, as the filling will pop up hot.
  17. When it cools down, transfer the galette to a large flat plate. A fragrant dough with the aroma of berries is kneaded... And that's why I want to try it faster!
    When it cools down, transfer the galette to a large flat plate. A fragrant dough with the aroma of berries is kneaded... And that's why I want to try it faster!
  18. Divide into portions, like pizza or pie.
    Divide into portions, like pizza or pie.
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