Tuesday, June 30, 2015

Blueberry Galette (Gluten-Free)

This dessert is simpler to make than a double-crust pie and perfect for a small group dinner party. For larger groups make more galettes! This recipe works with many other fruit fillings, such as other kinds of  berries, peaches, and cherries. A lovely combo is cherries and raspberries. 


1¼  c. brown rice flour
¼ tsp. xanthum gum (do not be tempted to go overboard on the xanthum gum)
½ tsp. sea salt
1 tbsp. maple syrup
grated rind from ½ lemon
8 tbsp. (4 ounces) butter (semi-soft)
¼ c. full-fat sour cream
3-4 tbsp. cold water
            For the glaze:  beaten yolk from 1 egg
2 c. blueberries
3-4 tbsp. honey
2 tbsp. cornstarch
Juice of half a lemon


Combine the flour, xanthum gum, lemon rind, and salt in a large mixing bowl. Cut in the butter (using a pastry cutter or two knives) until it is about the size of peas. Add the sour cream and maple syrup and blend in. Add cold water a little at a time until the dough holds together (but is not sticky-gooey). Chill the dough in the refrigerator for at least 40 minutes before rolling it out.

Combine the cornstarch with the lemon juice until it is all dissolved. Add the honey (or maple syrup if you prefer). Stir together and set aside. Wash and de-stem blueberries. Set them aside separate from the lemon juice mixture.

Preheat the oven to 350°.

Assembly:  Roll the dough out on a large cutting board covered with a piece of parchment paper. Roll to about ¼-inch of thickness, or about 14 inches across. Put the blueberries in the center of the circle of dough, leaving about 2 inches of border all the way around. Fold the dough up over the berries all the way around to contain them within the middle of the galette. Pinch the dough as needed to seal the blueberries in the center. Dust excess flour and dough from around the edges of the galette. Separate the egg yolk from the white, put a drop of water in the yolk, and brush the dough with egg yolk. Lift the parchment containing the galette and place it on a cookie sheet. Pour the lemon juice, cornstarch, and honey mixture evenly into the middle of the galette to coat the blueberries. Put it immediately into the oven (before the wet ingredients soak the dough) and bake for 30 minutes or until golden brown.

Upon removal from the oven, allow the galette to cool for 5 minutes and then slide it off onto a plate for serving.

If you eat wheat, you can make a traditional whole wheat crust rather than the gluten-free version. It will be easier to work with, but just follow the same directions.

Eat well, be well, live deliciously!

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