This Blueberry galette recipe is a wonderful addition to the table. Made with a gluten-free galette crust and then filled with a fresh blueberry center this recipe is packed with flavor and perfect for summer.
A fresh and lemony blueberry galette made gluten and sugar-free is what keeps this dessert healthy and natural in taste. Making this almond flour galette is very easy and the results speak for themselves. A golden crisp crust and a cooked blueberry center will have this dessert look like a centerpiece for the table. Enjoy this easy-to-make rustic dessert with your favorite ice cream to help complete the scene.
What Is a Galette?
A galette is a rustic form of a tart or pie. It’s a simple pie crust that can be made by hand just the same as a pie crust but instead of being pressed into a pan to hold shape, it is laid flat on a baking sheet, filled with a sweet or savory filling, and then the edges are folded up over itself to create an open-faced pocket.
This rustic form of a pie is actually very easy to make and can look quite impressive too. You can serve up a galette for breakfast, brunch, or dessert depending on what you fill it with.
Ingredients you’ll need for Blueberry Galette Recipe:
For the Blueberry Filling, you will need:
Granulated Monk fruit
Arrowroot powder
Vanilla extract
Fresh blueberries
Lemon juice
For the Crust, you will need:
Almond flour
Arrowroot powder
Vanilla extract
Granulated monk fruit
Salt
Butter
Egg
Lemon zest
For the exact measurements, please see the recipe card below.
How to Make a Gluten-Free Blueberry Galette
Place the Almond flour, Arrowroot powder, Vanilla extract, Granulated monk fruit, Salt, Butter, and Lemon zest in a food processor with a dough blade and pulse until the mixture is soft.
Incorporate the egg and pulse again to combine. You may need to scrape down the sides of the bowl to mix the dough ingredients together evenly.
Place the dough into a foil-lined container with a lid and let it chill for at least one hour, or up to overnight.
Once the dough has been chilled it should be soft but not too sticky. If the dough is still too sticky add in 1 tablespoon of arrowroot powder and combine. This should help to absorb some of the excess moisture.
Place your dough between two large pieces of parchment paper and roll it out into a circle using a rolling pin. The dough should be about ¼ of an inch thick so that it is thick enough to hold the filling in.
Transfer your dough to a baking sheet and then remove the parchment paper.
Prepare the filling by gently mixing together all of the ingredients until combined.
Scoop the filling into the center of your round dough circle and leave 1 ½-2 inch of dough untouched around the edges so that the galette can be closed.
Gently fold up the sides, one part at a time, until the whole galette has a thick edge.
Optionally you can beat an egg and brush it over the crust of the galette for a fancy golden brown finish.
Bake your galette in an oven that was preheated to 350 degrees f for 30-35 minutes or until the crust is golden brown on top.
Let cool before serving.
Top with vanilla ice cream if desired.
Substitutions
Blueberries. If you do not have fresh blueberries on hand or want to make this yummy dessert out of season, frozen blueberries can also be used. Just make sure that they have been freed of any large ice chunks that may have accumulated in the bag.
Monk fruit. If you cannot find monk fruit you can replace it with another sweetener, like granulated sugar. Honey may also be a good option but could result in a different flavor once baked.
Recipe Tips
Your dough when it is finished chilling should not be sticky. If your dough is sticky to the touch it will be very difficult to roll out and shape into a nice-looking galette. By adding in 1 additional tablespoon of arrowroot powder you can help to absorb the moisture and get the crust to be less sticky and easier to work with.
Chilling the dough is very important because it gives the crust longer to develop and helps the butter to become cold again. When butter is too warm it can cause baked goods to not turn out well, for example, cookies made with warm butter can spread, the same can be said about pie crust.
FAQs
How do I stop my galette from leaking?
A runny filling can leak from any cracks in the crust or wherever the crust may not be properly sealed. By running eggwash over the crust you can help to make a “glue” that holds the dough onto itself and creates a bond that can help to prevent some leakage.
You will also want to work quickly once the filling is added, to fold up the crust around the filling. If using frozen berries, the filling is more likely to leak as they thaw but working quickly and getting the fruit galette in the oven faster can help to set the crust so that it doesn’t become soggy.
How do you know when a galette is done?
Your galette should be fully cooked through. Because we are using a fruit filling you want to make sure that the crust under the filling isn’t raw and has been cooked fully, just like in a regular pie or tart. The outer crust edges should be a golden brown in color, be flaky, and easily cut with a fork. The filling once cooled should have a “skin” over the top sealing in the fruit filling.
Is a galette served hot or cold?
The answer is either! Galettes can be filled with just about any fun fillings and served for almost any occasion. You can make them small for an individual or large and slice them into wedges to feed more people at once. Fruit-filled galettes are often served warm so that they can pair well with cold creamy vanilla ice cream or whipped topping, but they can also taste just as great cold the next day!
If you enjoyed this recipe then you may like these blueberry recipes
Place all the ingredients for the crust, except the egg, in a food processor with a dough blade. Pulse until a soft mixture is achieved. Then incorporate the egg and pulse until combined. You may need to scrape down the sides to mix evenly.
Place the dough in foil paper or a container with a lid and refrigerate it for at least one hour (if you’d like to make the dough in advance, you can refrigerate it overnight, though it is not necessary).
To make the filling, gently mix all the ingredients until combined.
Once chilled, the dough should be soft and stiff but not too sticky; otherwise, it will be challenging to achieve the crust. Place the dough between two large pieces of baking paper and extend it into a circle using a rolling pin over the top layer of baking paper. The dough should be thick enough to hold the filling, about ¼ inches thick.
Transfer the dough to a baking tray and remove the top baking paper. Then scoop the filling in the center, leaving 1 ½ -2 inches of dough at the edges to close the galette.
Gently, fold up the sides, one part at a time until the whole galette has a thick edge.
Optional: beat an egg and brush the crust of the galette for a fancy, brownish finish.
Bake the galette in a preheated oven at 350F for 30-35 minutes or until golden brown on top.
Let it cool before serving. Optional: top the galette with vanilla ice cream.
Leave a Reply