Like Pie, But Better: Lemon Blueberry Galette
If you’re bad at baking and you want to look fancy without trying, I suggest taking tip from the French. They know how to fake it, and by fake it I mean make a Galette.
That’s not why I made a galette this weekend. I was actually all hot for blueberry pie. Turns out, I don’t own a pie tin and neither does my dear, sweet mother. And so, being the cheap skate that I now am, I took a page out of the famous Bon Appetit archives and whipped up a gluten-free, low carb version of a classic lazy baker’s dish. Basically, it’s a pie without the confines of a pie tin. Tin-less, lazy pie.
Emphasis on the word lazy, folks. Then add the words fool and proof and emphasize those ones, too because that’s a galette for you.
I’m not kidding. You can’t screw one of these up because technically it’s supposed to look “rustic”. I almost dropped it and I think actually grew in beauty. I also forgot it was in the oven for a short period of time. Beauty x2. AND THEN I realized that the oven temperature was set wrong. Rustic AF.
So even after it was overcooked and maimed it was still really good. Wouldn’t kick this gal-ette out of bed for eating crackers if you know what I mean. AND it just so happens that it’s almost Easter and I’ve been meaning to impress my family with my cooking skillz…so there’s that bonus too.
-Lemon Blueberry Galette-
free from gluten, extraneous carbs, & pie tin tyranny
Tips for making this galette which is basically a Pop Tart without a top:
Chill out with your dough by taking the time to chill it.
Put it in the fridge and pour a glass of wine because that’s what lazy bakers do.
You could even mix the filling while it chills if you must keep busy.
Dough cold? Good. Roll it.
BE CAREFUL sort of. It doesn’t have to be perfect but you don’t want it too thin or it might burn.
Add your filling and fold the edges over your berries.
Another great thing about galettes; cracks and broken edges are rustic and that makes for a pretty galette.
Just squeeze and mold the edges to your liking because pie crust is basically edible play dough.
Put some butter on top so your berries don’t get shriveled up and rub some on the crust, too.
Sprinkle with sweetener.
You could egg wash the crust but I only had the one egg sooooooo I used butter.
Bake until rustic. I mean brown.
Top with whipped cream of your choosing. I used dairy free TruWhip.
Perfect for spring, right? Just think of all the spring and summer fruit combos we can apathetically throw into a galette?!?!