This easy blueberry galette is the perfect dessert to bake when fresh summer blueberries are in season or any time of the year. Using refrigerated pie dough makes it even faster!
ready-to-bake pie dough round
(refrigerated kind like Pillsbury)
monk fruit sweetener or sugar
(plus more for sprinkling)
finely grated lemon zest
all purpose flour
(plus more for dusting)
fresh lemon juice
Line a large baking sheet with parchment paper. Take the dough out of the refrigerator and package to take the chill out.
Preheat the oven to 375F.
Make the filling:
In a bowl, whisk the ¼ cup of monk fruit or sugar, lemon zest and flour. Fold in the blueberries and lemon juice and mix well to coat; let it stand for 15 minutes.
Prepare the dough:
On a lightly floured work surface, roll out the pastry to a 13-inch round about 1/8 inch thick.
Fold the pastry in half over the rolling pin to transfer it to the prepared baking sheet. Then open and center it on the sheet.
Spoon the blueberries in the center of the pastry, leaving a 11/2-inch border all around.
Fold the pastry border up and over the blueberries, pleating it as needed. Brush the egg white on the pastry and sprinkle with a few pinches of sweetener.
Bake in the center of the oven for about 40 to 45 minutes, until the pastry is golden brown and the blueberry filling starts to bubble.
Transfer the baking sheet to a rack and let it cool to warm. Cut into 8 wedges and serve warm or at room temperature.
- WW Points:
Printed from Skinnytaste: https://www.skinnytaste.com/blueberry-galette/