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Whole Wheat Blue­berry and Date Galette

Aleks
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Breakfast, Sweet & Savory Baking
Servings 4

Ingredients
  

  • Dough
  • 1 cup unbleached all-​purpose flour
  • 1 cup soft whole wheat flour “pas­try flour”
  • ¼ cup coconut palm sugar or sub­sti­tute reg­u­lar white sugar
  • 1 tsp bak­ing powder
  • ¼ tsp salt
  • 6 tbsp cold unsalted but­ter sliced into chunks
  • 1 egg + 1 egg white
  • Fill­ing
  • cups fresh or thawed blueberries
  • ¼ cup fresh dates pit­ted and chopped
  • Pow­dered sugar for dusting

Instructions
 

  • Pre­heat the oven to 375F and but­ter a medium cookie sheet.
  • In a medium bowl, mix the flours, sugar, bak­ing pow­der and salt, and stir well to com­bine. Add the cold but­ter, and rub into the flour mix­ture with your fin­gers until the con­sis­tency is sandy. Add the eggs and com­bine until a dough forms — it will feel dry at first, but should come together very quickly.
  • On a lightly floured sur­face, knead the dough a few times to form a soft ball. Using a rolling pin, flat­ten into a 13 inch cir­cle, dust­ing with flour if needed so it doesn’t stick. Trans­fer the flat­tened dough on to the cookie sheet. Place the blue­ber­ries on top, leav­ing about 2 inches from the edge. Dot with the chopped dates and fold over the dough, lightly press­ing in the creases.and bake until the edges are golden and the fill­ing is bub­bly, approx 30 – 35 minutes.
  • Cut into wedges and serve warm, dusted with pow­dered sugar.
Keyword Blueberry