Preparation Steps
- To make sweet tart dough:- Mix flour and salt.
- Melt coconut oil, then stir with flour and salt until mixture resembles coarse meal.
- Add maple syrup gradually (if dough does not hold together on its own, add just enough ice water to hold dough together).
- Mix until a soft workable ball forms in the bowl; do not overmix.
- Add a small amount of flour if necessary.
- Shape the dough with your hands into a flattened disc.
- Roll dough out between two sheets of parchment paper; dust flour over the bottom sheet and on top of the dough.
- Use quick gentle strokes to start rolling from the center outward in each direction, like a compass.
- Transfer the parchment covered dough onto a baking sheet.
- Refrigerate the dough on the baking sheet while preparing the blueberry filling.
- To make blueberry basil filling:- Preheat oven to 350 F.
- In a medium bowl, whisk 1/4 cup of the sugar, arrowroot powder, and sea salt together.
- Rinse and drain blueberries in a strainer, then transfer to a towel and blot dry.
- Gently stir in blueberries, basil, lemon zest, and lemon juice; set aside.
- Remove dough from refrigerator.
- Peel off top layer of parchment paper.
- Pour blueberry filling over tart dough, leaving a 2-inch border.
- Fold the dough border over the blueberry filling to form a pleated ruffle.
- Brush the folded dough border with 2 teaspoons oil, then pat the berries with the rest.
- Sprinkle the crust with 2 teaspoons of sugar.
- Bake about 45-55 minutes, or until the galette is golden and thick juices bubble on top.
- Cool completely before serving.