Blueberry Greek Yogurt Breakfast Galette

Good morning, beautiful souls! Before diving into today’s delightful recipe, I want to express my heartfelt gratitude for being part of this culinary journey with me. Every comment, every like, and every shared experience fuels my passion for sharing these recipes. Today, I’m thrilled to bring you something that’s as delicious as it is beautiful: the Blueberry Greek Yogurt Breakfast Galette. This recipe combines the richness of Greek yogurt with the sweet burst of blueberries, all nestled in a buttery, flaky crust. It’s perfect for a leisurely weekend breakfast or a delightful brunch treat. Let’s get baking!

Ingredients

For the Classic Pie Dough:

• 1 1/4 cups all-purpose flour
• 1/2 tbsp granulated sugar
• 1/2 tsp fine sea salt
• 1 1/2 tbsp vegetable oil
• 1/2 cup unsalted butter, cool and cut into pieces
• 1/8 cup cool water
• 1 tsp white vinegar or fresh lemon juice

For the Galette:

• Classic Pie Dough, chilled
• 1/2 cup plain Greek yogurt (any fat content)
• 2 tbsp liquid honey (plus extra for drizzling)
• 2 tsp finely grated lemon zest
• 1 large egg yolk
• 1 1/2 cups fresh blueberries
• 1 large egg for egg wash
• 1 tbsp water for egg wash

How to Make Blueberry Greek Yogurt Breakfast Galette

Classic Pie Dough:

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 in plastic wrap, and chill for at least 1 hour.

Galette:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare Filling: In a small bowl, mix the Greek yogurt, honey, lemon zest, and egg yolk until smooth.
3. Roll the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to the prepared baking sheet.
4. 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.
5. 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!
6. Egg Wash: In a small bowl, beat the egg and water together. Brush the edges of the dough with the egg wash.
7. Bake: Bake for 35-40 minutes, or until the crust is golden and the blueberries are bubbling.
8. Finish with Honey: Drizzle a bit of extra honey over the top of the warm galette before serving.

Helpful Tips

• Cold Ingredients: Ensure your butter and water are cold to achieve a flaky crust.
• Baking Sheet Transfer: Roll the dough on parchment paper, then transfer it to the baking sheet for easier handling.
• Sweetness Adjustment: Adjust the honey quantity based on the sweetness of your blueberries.

Substitutions/Variations

• Fruit Options: Swap blueberries for raspberries, strawberries, or a mix of your favorite berries.
• Sweetener Alternatives: Substitute honey with maple syrup or agave nectar.
• Yogurt Variations: Use flavored Greek yogurt to add a different dimension to the filling.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes! The dough can be made and chilled up to 2 days in advance. You can also freeze it for up to a month.

What if I don’t have Greek yogurt?

You can use regular yogurt, but you might need to strain it to achieve a thicker consistency.

How do I prevent a soggy bottom?

Ensure your oven is fully preheated and bake on the lower third of your oven to help set the bottom crust quickly.

Storage Instructions

• Refrigerate: Store leftover galette in an airtight container in the refrigerator for up to 3 days.
• Reheat: Warm slices in a preheated oven at 350°F (175°C) for about 10 minutes to crisp up the crust again.

More Relevant Recipes

• Fluffy Lemon Ricotta Pancakes
• Snickerdoodle Fudge
• Blueberry Crisp

I hope you enjoy making and eating this Blueberry Greek Yogurt Breakfast Galette as much as I did! Feel free to share your creations and tag me. Happy baking!

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