Blueberry Galette (Gluten-Free)
This simple GF Blueberry Galette is an easy summer dessert! It’s quick, the filling takes only 4 ingredients, and is delicious! This rustic tart has a perfect crust and a juicy blueberry filling. Highly recommend serving 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 rest time in mind.
The crisp butter crust is perfect and the juicy filling takes 4 ingredients and you can made it with fresh or frozen blueberries. This galette is an easy GF fruit dessert and great for summer days.
It’s best served warm with a scoop of ice cream or whipped cream, but it’s 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. 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, powdered sugar, and salt in a food processor. Add the diced cold butter and process until crumbs form. Add the egg and process until just beginning 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:
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 (GF flour) counter and then transfer to the prepared pan. If the dough is too sticky add more flour.
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.
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 Peach Galette. You can also mix blueberries with other fruits (like peaches or raspberries.
- Lemon zest: add lemon zest to your galette filling.
- 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.
For more related recipes
Easy 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
- 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
Instructions
For the crust:
- Place gluten-free all-purpose flour, powdered sugar, and salt in a food processor. Add the diced cold butter and process until crumbs form. Add the egg and process until just beginning 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:
- 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. If the dough is too sticky add more flour.
- 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.
- Serve warm with whipped cream or a scoop of ice cream if desired.
