Gluten-Free Blueberry Galette
GF Blueberry Galette is a super easy summer dessert! This rustic tart has a perfect crust and is made with fresh blueberries. Highly recommend serving warm with a scoop of ice cream.
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.
Notes
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.