Rye and Fresh Blueberries…mmmmm so delicious and nutritious!
Want to learn more about Rye? Read more click here.
Prepare Sturdiwheat Galette Rye pastry mix as directed on package for 1 pastry crust using butter and water. Let rest in the refrigerator for 1 hour or longer. Remove from refrigerator and let sit on the counter for 1/2 hour until soft. On a parchment lined baking sheet, roll dough into a 12″-14″ circle.
11oz. of Fresh Blueberries or any fruit (if using frozen, thaw and drain)
1/4 Cup Sugar
1 TBLS Lime Juice (or Lemon)
Mix all together and spoon onto the rolled out pastry dough leaving 2″ of pastry plain to fold up over the edge of blueberries.
Going around the circle fold the plain 2″ of pastry dough up over the edge of the blueberries, forming a frame around the blueberries.
Bake at 400 degrees for 25 – 35 minutes or until fruit is bubbling and crust is golden brown.
Serve warm with fresh whipped cream or ice cream and ENJOY!!