Blueberry Galette

Ingredients:

For the dough:

2 1/2 C flour

1 tsp Splenda

1 C unsalted butter, cubed

1 1/8 tsp. salt

1/3 C cold water

Directions

Make the galette crust by combining the flour (I used bread flour), salt, and Splenda in a food processor, pulsing until mixed. Place unsalted butter in food processor with the flour mixture and pulse until it has a crumbled consistancy. Add cold water a little bit at a time and pulse until just mixed. The mixture should be be crumbled looking. Place galette dough in a bowl and make a ball. Place in the refrigerator.

For the blueberry filling, put Agave Nectar and cornstarch along with the blueberries in a bowl. Mix until blueberries are covered completely. Remove the dough from the refrigerator and pull a small piece off and form a ball. Roll the dough out into a circle and place onto a cookie sheet. Make them as large as you desire. My favorite is mini sized so that they are great individual servings. Once dough circles are on a cookie sheet place a layer of blueberries, leaving a half inch with no blueberry filling on the side. Fold the dough up over the edges and pinch.

Mix the water, egg yolk, and Agave nectar together and brush onto the crust. Drop a few dabs of butter onto the blueberries. Bake for about 40 minutes on 350 degrees or until crust is browning. Serve warm or cool and even with ice cream.

For the filling:

1 lb blueberries

1/4 C Agave Nectar

2 tsp. cornstarch

Remaining ingredients:

1 tbs cubed unsalted butter

1 egg yolk

1 Tbs Agave Nectar

1 Tbs. water