Blueberry Basil Galettes

2 ½ cups all-purpose flour
¼ tsp fine salt
3 tbsp sugar
¼ cup cold vegetable shortening
12 tbsp cold cubed butter
¼ to ½ cups ice water

3 cups blueberries, * washed
3 tbsp honey
2 tbsp cornstarch
2 tsp lemon juice
1 ½ tbsp chopped fresh basil
2 tsp raw sugar
1-4 tbsp water
Topping, after baking:
1/3 cup crumbled goat cheese
Additional chopped basil
*substitute peaches

Sift together flour, salt, and sugar. Add the shortening and work it in with a pastry cutter or fork. Add the butter and mix until it is very crumbly, like cornmeal. Add ice water a bit at a time using only enough for the mixture to form a dough. Divide dough in half, flatten each piece into a disk, wrap in plastic wrap and refrigerate about 30 minutes. Roll dough out into two 10-inch circles. Place on lined sheet pan.
Toss berries with cornstarch, add honey, lemon, and basil. Place half the mixture into the center of the rolled dough. Spread out leaving 2 or 3 inches of exposed dough on the sides. Fold the dough up over filling, leaving center open. Pinch or pleat dough to avoid leaks.
Bake 45 minutes at 375 degrees.

294
16g
8.8g
31mg
56mg
34g
1.5g
3.2g