Blueberry Lime Mini Galettes with a Whole Wheat Crust and Dairy-Free Ice Cream
I’ve often resorted to the kitchen during tough political times. It’s a way to meditate and feel productive, even if it’s just for my own mental health. In 2019, there was a lot on my mind while working on my documentary, GRITO: family separation, the El Paso shootings, shouts of “send ‘em back,” and just general anti-POC vibes across our country.
Outside of the work that was bringing me a lot of joy (re: GRITO) Summer 2019 was a psychological bummer. It’s just insane to me how there can be so much destruction and hatred in a world, while some place else at the same time, there can be so much beauty.
Photo by Victoria Boubloubasis.
Mackenzie came out to photograph GRITO’s premiere in North Carolina!
I found myself in the kitchen—when I had the time—relishing in summer produce. This year, I happened upon a bounty of fresh blueberries, so I wrapped them up in flaky, nutty whole wheat pie crust, the same dough I used for the strawberry rhubarb rose hand pies. Feel free to use your favorite pie dough, like Mackenzie’s all butter bourbon pie crust or my trusty King Arthur’s gluten-free pie crust.
The blueberry lime filling is riff off of the blueberry-lime ripple in the corn ice cream recipe in Jessica Battilana’s Short Stack Edition, Vol. 10 Corn. I am constantly dreaming of that sweet corn ice cream, and even more so since September when I became 99.8% dairy free (what can I say, I still do prefer butter in pie dough). To top off these perfect sized personal pies, I plopped a scoop of my favorite vegan ice cream from The Minimalist Baker on top because I’m a big believer in texture and temperature differences in my desserts—and if I’m going to stress eat, I’m going to do it right.
The best part about this recipe is you can freeze your local blueberries and make yourself a summery dessert in the dead of winter to remind you that better days are ahead (at least weather wise, can’t speak to politics right now).
Added bonus, you can still make these mini galettes and blueberries aren’t in season! Frozen grocery store blueberries work wonders!
Blueberry Lime Mini Galettes with a Whole Wheat Crust and Dairy-Free Ice Cream
Galette Ingredients
2 lbs blueberries
2 limes, zest and juice
1 tbsp cornstarch
1 teaspoon ceylon cinnamon
¼ cup sugar
½ teaspoon salt
2 tablespoons butter, cut into 8 equal pieces
1 egg
Turbinado sugar for sprinkling
Galette Directions
Preheat oven to 350.
In a large bowl, mix together blueberries, lime juice and zest, sugar, salt, corn starch, and cinnamon. Set aside.
Prepare dough according to the recipe.
Roll out down to about ⅛ inch thick, Cut out eight 6-inch circles using a bowl as a guide.
Place blueberry mixture in center, and fold up edges to contain mixture. Place 1 cube of butter on top each galette. Brush with an egg wash and sprinkle with turbinado or dememara sugar.
Bake at 350 for 30 minutes or until edges are browned.
Serve warm with ice cream, or not (but you should).
