Instructions

1. 1

   Mix flour and salt.Melt coconut oil, then stir with flour and salt until mixture resembles coarse meal.

2. 2

   Add maple syrup gradually (if dough does not hold together on its own, add just enough ice water to hold dough together).

3. 3

   Mix until a soft workable ball forms in the bowl; do not overmix.

4. 4

   Add a small amount of flour if necessary.Shape the dough with your hands into a flattened disc.

5. 5

   Roll dough out between two sheets of parchment paper; dust flour over the bottom sheet and on top of the dough.Use quick gentle strokes to start rolling from the center outward in each direction, like a compass.

6. 6

   Transfer the parchment covered dough onto a baking sheet.Refrigerate the dough on the baking sheet while preparing the blueberry filling.To make blueberry basil filling:Preheat oven to 350 F.In a medium bowl, whisk 1/4 cup of the sugar, arrowroot powder, and sea salt together.Rinse and drain blueberries in a strainer, then transfer to a towel and blot dry.Gently stir in blueberries, basil, lemon zest, and lemon juice; set aside.

7. 7

   Remove dough from refrigerator.Peel off top layer of parchment paper.

8. 8

   Pour blueberry filling over tart dough, leaving a 2-inch border.Fold the dough border over the blueberry filling to form a pleated ruffle.

9. 9

   Brush the folded dough border with 2 teaspoons oil, then pat the berries with the rest.

10. 10

    Sprinkle the crust with 2 teaspoons of sugar.

11. 11

    Bake about 45-55 minutes, or until the galette is golden and thick juices bubble on top.Cool completely before serving.