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Blueberry Greek Yogurt Breakfast Galette

  • Author: Chef mia
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 6 servings 1x
  • Method: Breakfast, Brunch
  • Cuisine: French-inspired

Description

This Blueberry Greek Yogurt Breakfast Galette is a delightful and visually stunning treat perfect for a leisurely weekend breakfast or brunch. With a buttery, flaky crust and a rich, tangy Greek yogurt filling topped with fresh blueberries, this galette is sure to impress and satisfy.

Ingredients

Scale
  • 1 1/4 cupsall-purpose flour
  • 1/2 tbspgranulated sugar
  • 1/2 tspfine sea salt
  • 1 1/2 tbspvegetable oil
  • 1/2 cupunsalted butter, cool and cut into pieces
  • 1/8 cupcool water
  • 1 tspwhite vinegar or fresh lemon juice
  • Classic Pie Dough, chilled
  • 1/2 cupplain Greek yogurt (any fat content)
  • 2 tbspliquidhoney(plus extra for drizzling)
  • 2 tspfinely grated lemon zest
  • 1large egg yolk
  • 1 1/2 cupsfresh blueberries
  • 1large egg for egg wash

Instructions

  1. Mix Dry Ingredients: In a large bowl, combine the flour, sugar, and salt.
  2. Add Oils and Butter: Drizzle in the vegetable oil and mix until the flour is slightly moistened. Add the cool butter pieces and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
  3. Form the Dough: Combine the cool water and vinegar (or lemon juice). Gradually add this to the flour mixture, stirring until the dough begins to come together. You may not need all the liquid.
  4. Chill the Dough: Gather the dough into a ball, wrap it inplastic wrap, and chill for at least 1 hour.
  5. PreheatOven: Preheat yourovento 400°F (200°C). Line abaking sheetwithparchment paper.
  6. Prepare Filling: In a small bowl, mix the Greek yogurt,honey, lemon zest, and egg yolk until smooth.
  7. Roll the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to the preparedbaking sheet.
  8. Assemble the Galette: Spread the yogurt mixture evenly over the dough, leaving a 2-inch border around the edges. Pile the blueberries on top of the yogurt mixture.
  9. Fold the Edges: Fold the edges of the dough up and over the filling, pleating as necessary. This rustic look is what makes a galette so charming!
  10. Egg Wash: In a small bowl, beat the egg and water together. Brush the edges of the dough with the egg wash.
  11. Bake: Bake for 35-40 minutes, or until the crust is golden and the blueberries are bubbling.
  12. Finish withHoney: Drizzle a bit of extrahoneyover the top of the warm galette before serving.

Notes

Cold Ingredients: Ensure your butter and water are cold to achieve a flaky crust.Baking SheetTransfer: Roll the dough onparchment paper, then transfer it to thebaking sheetfor easier handling.Sweetness Adjustment: Adjust thehoneyquantity based on the sweetness of your blueberries.

Nutrition

  • Calories: 300
  • Sugar: 12
  • Fat: 18
  • Carbohydrates: 30
  • Protein: 5

Find it online: https://exorecipes.com/blueberry-greek-yogurt-breakfast-galette/