Blueberry Basil Galette

For the Sweet Tart Dough:

1. Prepare the Dry Ingredients:
   • In a medium bowl, mix together the flour and salt.
2. Combine the Wet and Dry Ingredients:
   • Melt the coconut oil, then stir it into the flour and salt mixture until it resembles coarse meal.
3. Form the Dough:
   • Gradually add maple syrup, mixing as you go. If the dough doesn’t hold together, add a small amount of ice water, just enough to bring the dough together.
4. Shape the Dough:
   • Gently knead the dough into a soft, workable ball, being careful not to overmix. If needed, add a little more flour.
   • Shape the dough into a flattened disc.
5. Roll Out the Dough:
   • Roll the dough between two sheets of parchment paper, dusting both the bottom sheet and the dough with flour.
   • Use quick, gentle strokes, starting from the center and working your way out in a compass-like motion.
6. Chill the Dough:
   • Carefully transfer the parchment-covered dough onto a baking sheet.
   • Refrigerate the dough while you prepare the blueberry filling.

For the Blueberry Basil Filling:

1. Prepare the Filling Mixture:
   • Preheat the oven to 350°F (175°C).
   • In a medium bowl, whisk together 1/4 cup of sugar, arrowroot powder, and sea salt.
2. Prepare the Blueberries:
   • Rinse and drain the blueberries in a strainer, then transfer them to a towel and blot dry.
3. Combine with Flavorings:
   • Gently stir the blueberries into the sugar mixture, then add basil, lemon zest, and lemon juice. Set aside.

Assembling the Galette:

1. Assemble the Galette:
   • Remove the chilled dough from the refrigerator and peel off the top layer of parchment paper.
   • Pour the blueberry basil filling onto the center of the dough, leaving about a 2-inch border.
2. Fold the Dough:
   • Carefully fold the dough border over the blueberry filling, creating a pleated ruffle around the edges.
3. Brush and Sprinkle:
   • Brush the folded dough border with 2 teaspoons of oil, then pat the berries with the remaining oil.
   • Sprinkle the crust with 2 teaspoons of sugar.
4. Bake the Galette:
   • Bake for 45-55 minutes, or until the galette is golden and the juices bubble up thickly on top.
5. Cool and Serve:
   • Allow the galette to cool completely before slicing and serving.