Blueberry Galette (Gluten-Free)
Gluten-free Blueberry Galette is a super easy summer dessert! This rustic tart has a perfect crust and is made with fresh blueberries. Highly recommend to serve warm with a scoop of ice cream.
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About this recipe
This rustic tart is delicious and never fails. It’s super easy to make and only takes a few minutes to get together, like this sibling GF peach galette. You only have to keep resting time in mind.
It’s made with fresh blueberries, but you can also use frozen ones, and the crisp butter crust is perfect. This galette is an easy gluten-free fruit dessert and great for summer.
It’s best served warm with a scoop of ice cream or whipped cream but is also delicious as it is.
Ingredients
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour.
- Butter: cooled and diced unsalted butter.
- Egg: room temperature egg is better.
- Blueberries: fresh or frozen blueberries. If using frozen blueberries don’t thaw them.
How to make Blueberry Galette
For the crust:
In a food processor place gluten-free all-purpose flour, powdered sugar, and salt. Add the diced cold butter and process until crumbs form. Add the eggs and process until just begin to clump. You can also make the dough by hand.
Take the dough out of the processor and finish forming it. Cover and let it rest in the refrigerator for at least 1 hour.
For the filling:
In a medium place the blueberries, lemon juice, brown sugar, and cornstarch. Mix taking care not to crush the blueberries and let rest for 15 minutes. If you are using frozen blueberries don’t thaw them.
Blueberry Galette Assembly:
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
Roll out the dough on a lightly floured (GF flour) counter and then transfer to the prepared pan. Arrange the blueberry filling in the center of the dough, leaving space around the edge.
Fold the edges of the dough to form a rustic tart brush the edges with egg wash and sprinkle with sugar. Divide 1 tablespoon of diced butter over the blueberries
Bake for 40 minutes or until golden brown. Keep in mind that all ovens are different.
Serve warm with whipped cream or a scoop of ice cream if desired.
Storing
Store leftovers covered in the refrigerator for up to 3 days. You can freeze the galette in an air-tight container or freezer bag. Reheat the cake in a medium oven for 10 minutes before serving.
Variations and serving options
- Fruit: this is a basic recipe, and you can change the fruit as desired like this Apple Galette or Peache Galette.
- Whipped Cream: topped the galette with a scoop of whipped cream.
- Ice cream: serve the cake with a scoop of vanilla ice cream.
- Dried fruits: you can add some dried fruits like chopped almonds or nuts. Always best toasted to add richness and flavor.
Gluten-Free Blueberry Galette
Ingredients
For the crust
- 2 cups GF all-purpose flour
- 2/3 cup powdered sugar (100gr)
- 1/2 cup unsalted butter (113gr), and 1 tablespoon for the filling
- 1 egg room temperature
- Pinch of salt
For the filling:
- 4 cups fresh or frozen blueberries
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- egg wash, egg beaten with 1 tablespoon water
Instructions
For the crust:
- In a food processor place gluten-free all-purpose flour, powdered sugar, and salt. Add the diced cold butter and process until crumbs form. Add the eggs and process until just begin to clump. You can also make the dough by hand. Take the dough out of the processor and finish forming it. Cover and let it rest in the refrigerator for at least 1 hour.
For the filling:
- In a medium bowl place the blueberries, lemon juice, brown sugar, and cornstarch. Mix taking care not to crush the blueberries and let rest for 15 minutes.
Blueberry galette assembly:
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Roll out the dough on a lightly floured (GF flour) counter and then transfer to the prepared pan. Arrange the apples in the center of the dough, leaving space around the edge.
- Fold the edges of the dough to form a rustic tart brush the edges with egg wash and sprinkle with sugar. Divide 1 tablespoon of diced butter over the apples.
- Bake for 40 minutes or until golden brown. Keep in mind that all ovens are different.
- Serve warm with whipped cream or a scoop of ice cream if desired.
