{"id":1157,"date":"2017-04-17T12:26:28","date_gmt":"2017-04-17T10:26:28","guid":{"rendered":"https:\/\/sade.sadevil.org\/blog\/?p=1157"},"modified":"2017-04-17T12:29:07","modified_gmt":"2017-04-17T10:29:07","slug":"blueberry-galette","status":"publish","type":"post","link":"https:\/\/sade.sadevil.org\/blog\/2017\/04\/17\/blueberry-galette\/","title":{"rendered":"Blueberry galette"},"content":{"rendered":"

It seems like I am in a blueberry kick. I do love me some blueberries, and since frozen ones are so easy to keep, it’s easy to reach for them for a quick dessert.<\/p>\n

We invited the family over for Easter Sunday lunch. We served a selection of cheeses, fruit & breads.<\/p>\n

\"\"<\/a>

Spread of cheeses, fruit and breads<\/p><\/div>\n

And for dessert I wanted something easy and quick, that wasn’t fiddly and could be baked while or right after lunch to have a bit later as dessert. I also wanted something relatively light (not loaded with butter and eggs) and with lots of fruit. A galette came to the rescue!<\/p>\n

\"Blueberry<\/a>

Blueberry galette<\/p><\/div>\n

While a traditional galette pastry is made with butter, this olive oil version turned out to be perfect as well. It stood up to the juicy berries, and provided a nice crunchy edge. Thanks to the tiny amount of sprinkled sugar, it also turned a nice shade of golden.<\/p>\n

Note that I didn’t pinch that one fold quite enough, and it folded back open during baking, letting the juices escape.<\/p>\n

Ingredients<\/strong><\/p>\n

For the dough:<\/p>\n