Dairy Free Blueberry Galette

 

Ingredients

 Pastry

250 g Bakers' Magic Gluten free flour 

50 g Brown sugar

1/2 tsp Baking powder

1/2 tsp Salt (approximately)

160 g Dairy free margarine (melted)

50 g Cocoa butter (melted)

10 g Vanilla extract

1 Egg

10 g Hot water

 

Filling

250 g Coconut yoghurt

10 g Vanilla extract

25 g Caster sugar

1 Egg

250 g Fresh blueberries (approximately)

Optional - 10 g of maize starch to soak up the blueberry juice during baking

Egg wash for brushing dough  (whisk an egg with a bit of salt)

Raw sugar for sprinkling on top of dough

 

 

Method

Pastry 

Mix together the Bakers' Magic Gluten free flour & salt.

In another container melt the margarine and cocoa butter.

Add the water & egg to the melted margarine mix. Stir to combine. Don't let this mixture cool.

Pour the melted margarine mix over the combined dry ingredients & stir to combine.

It can be mixed by hand, fork or wooden spoon. Mechanical devices can over mix the dough very easily, it is best done by hand.

At this stage the dough will feel slightly greasy. Wrap the dough in plastic clingwrap or put it in a plastic bag, flatten it & store in the fridge for approximately 1 hour. If you are in a hurry flatten the dough (~3 mm) & put it in the freezer for 15 mins. The dough can be frozen at this stage.      

Cooling the dough is important - after cooling the margarine is fully absorbed, flexibility is increased & the dough is easier to handle.

Bring the dough out of the fridge, it will be quite hard.

Knead the pastry until it is soft enough to roll out.

To stop the pastry sticking to surfaces lightly dust them with some of the extra flour. Alternatively roll out the dough between two pieces of baking paper. 

Roll the dough out to 3 mm roughly in a circular shape on a piece of baking paper.

Filling 

Turn oven on to 180 C.

Whisk together the yoghurt, vanilla, egg & sugar. 

Place the yoghurt mix in the middle of the dough leaving a ~10 cm gap around the edge. Top with the fresh blueberries. (Add the maize starch to the blueberries if you are adding it in). Optional – cut the dough around the outside (this makes it easier to fold the dough in on top of the filling).

Fold the outer dough into the middle on top of the filling. Optional – Brush dough with egg wash & sprinkle with raw sugar.

Bake at 180 C for approximately 45 mins.

Serve hot or cold and serve with coconut yoghurt. 

Simply enjoy!