Easy Gluten-Free Blueberry Galette
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!
Ingredients
For the crust
- 2 and ¼ cups GF all-purpose flour
- Pinch of salt
- 2 tablespoons sugar
- ½ cup unsalted butter (113g), cold and diced
- ¼ cup ice-cold water
- egg wash, egg beaten with 1 tablespoon of 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.
Notes
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.
Blueberry: 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.