Blueberry Galette (Gluten-Free)
This simple GF Blueberry Galette is a perfect summer dessert! The rustic tart is an easier pie alternative but just as delicious. It has a perfect buttery crust and a juicy blueberry filling. Ideal for summer gatherings, potlucks, or just because. Highly recommend serving warm with a scoop of ice cream!
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About this summer berry dessert
This rustic blueberry tart is easier to make than a pie, but just as delicious, like this sibling GF peach galette. The crisp butter crust is perfect, and the juicy filling takes 4 ingredients, and you can make it with fresh or frozen blueberries.
This quick fruit tart is an easy summer dessert perfect for gatherings, potlucks, and so on. Serve warm with a scoop of ice cream or whipped cream, or leave it plain for a light version.
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. Thawed blueberries release a lot of juice, which can make the crust soggy and the filling too runny
How to make Easy GF Blueberry Galette
For the crust:
Place gluten-free all-purpose flour, salt, and sugar in a food processor. Add the diced cold butter and process until crumbs form. Add the water and process until just beginning to clump. You can also make the dough by hand.
Take the dough out and, using your hands, shape it into a ball. Flatten into a thick disc, cover, and let it rest in the refrigerator for at least 1 hour.
For the filling:
Place the blueberries, lemon juice, brown sugar, and cornstarch in a medium bowl. 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 counter and then transfer it to the prepared pan. Arrange the peaches in the center of the dough, leaving space around the edge.
Arrange the blueberries 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.
Let the galette rest for at least 15 minutes to set the filling.
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.
Baking Tips
- Cold ingredients: Use cold butter and cold water when making the crust for a flaky texture.
- Leave space around the edge: when arranging the filling, so you can fold the crust over without breaking.
- Egg wash: brush the edges with egg wash for a golden, crisp crust.
- Chill: Let the galette rest after baking to set the filling.
Variations and serving options
- Fruit: combine blueberries with other fruits, like peaches or raspberries.
- Lemon zest: Add lemon zest to your galette filling for freshness.
- Dried fruits: sprinkle the tart with chopped toasted almonds, walnuts, or pecans.
- Serving options: fresh whipped cream or a scoop of vanilla ice cream.
For more GF baking
Easy Gluten-Free Blueberry Galette
Ingredients
For the crust
- 2 and ¼ cups GF all-purpose flour
- Pinch of salt
- 2 tablespoons sugar
- 1/2 cup unsalted butter (113gr) cold and diced
- 1/4 cup ice-cold water
- egg wash, egg beaten with 1 tablespoon water to brush the edges
For the filling:
- 4 cups fresh or frozen blueberries
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 tablespoon unsalted butter
Instructions
For the crust:
- Place gluten-free all-purpose flour, salt, and sugar in a food processor. Add the diced cold butter and process until crumbs form. Add the water and process until just beginning to clump. You can also make the dough by hand.
- Take the dough out and, using your hands, shape it into a ball. Flatten into a thick disc, cover, and let it rest in the refrigerator for at least 1 hour.
For the filling:
- Place the blueberries, lemon juice, brown sugar, and cornstarch in a medium bowl. 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 blueberries 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.
- Let the galette rest for at least 15 minutes to set the filling.
- Serve warm with whipped cream or a scoop of ice cream if desired.