Blueberry, Coconut and Lemon Easter Galette

Happy Easter Weekend everyone, I hope you all have a wonderful weekend filled with lots of yummy food and family laughter! This Galette is the perfect quick and easy dessert to bring to Easter dinner. This is a rustic dessert so don't stress over making it look perfect, Enjoy!

Ingredients:

Dough

• 1 1/4 cup pastry flour (or all-purpose if it's all you have)

• 1/2 Tsp. salt

• 1/2 Tsp. coconut sugar

• 7-8 Tbsp. chilled cubed butter.

• 1 Tbsp. grated lemon rind

• 1 Tbsp. unsweetened shredded coconut

• 5-6 Tbsp. cold water

Filling

• 5 Cups blueberries

• 1/4 Cup + 2 Tbsp. unsweetened shredded coconut

• Juice of 1/2 lemon

• 1 Tsp. grated lemon rind

• 1/3 cup coconut sugar

• 2 Tbsp. flour

• 1 Large egg beaten with 1 Tbsp. Water

• Turbinado sugar

Directions:

1. In the bowl of a food processor mix together flour, salt, coconut sugar, lemon rind and shredded coconut. When all is mixed together sprinkle with chilled butter cubes on top and pulse 5-6 times till butter is slightly broken up. Sprinkle water ontop and pulse till dough ball forms.

2. Flatten dough into a disc, wrap in plastic wrap and refrigerate for 1 hour or overnight.

3. When dough is chilled and ready preheat oven to 400 Degrees and line a baking sheet with parchment paper.

4. In a large mixing bowl combine blueberries, 1/4 cup shredded coconut, lemon juice, lemon rind, coconut sugar and flour making sure not to crush the blueberries. Set aside.

5. On a lightly floured work surface roll out dough in circular motions till it is 1/8" thick, rotating disk every other roll. Sprinkle with flour as needed. Place on baking sheet, at this point the dough will most likly be larger then the sheet which is ok.

6. Place fruit evenly in the center leaving a 3" crust boarder. Fold the edges of the dough over the fruit pleating every so often. Brush with egg wash and sprinkle with sugar and 2 Tbsp. shredded coconut.

7. Bake for 50-60 minutes or till the fruit is bubbling and the crust is golden brown. Transfer to a wire rack to cool. Serve with coconut or vanilla ice cream

Time: 30 Minutes Hands-on

Yield: 8-10 Slices