Gluten free blueberry galette with lemon

Name: Gluten free blueberry galette with lemon
Prep time: 30 min
Cook time: 40 min
Total time: 2 h 40 min
Yield: 8 slices
Ingredients: 1½ cups (188 g) gluten-free flour (or 1¾-2 cups of cornstarch); 2 tbsp. sugar; ¾ tsp. kosher salt; ⅓ cup full-fat plain yogurt; 3 Tbsp. extra-virgin olive oil; 4 cups fresh or frozen blueberries; 3 Tbsp. arrowroot starch or tapioca starch; 1 Tbsp. lemon juice; Zest of 1 lemon; 6 tbsp. sugar; 3 tbsp. fresh thyme leaves; lemon slices; 1 egg

User Reviews

5.0

45 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs 40 mins
Servings
8 slices
Calories
257 kcal
Course
Dessert
Cuisine
North American

Gluten free blueberry galette with lemon

Ethan Patterson

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In this homemade gluten free blueberry galette, a freeform gluten free crust is filled with juicy blueberries tinged with a hit of lemon and thyme. Decorate this blueberry lemon galette with lemon slices for an impressive rustic galette look!

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Ingredients

Servings

Gluten free olive oil galette crust:

1½ cups (188 g) gluten-free flour (or 1¾-2 cups of cornstarch)
2 tbsp. sugar or maple syrup
¾ tsp. kosher salt
⅓ cup full-fat plain yogurt or vegan yogurt
3 Tbsp. extra-virgin olive oil

Blueberry lemon filling:

4 cups fresh or frozen blueberries
3 Tbsp. arrowroot starch or tapioca starch
1 Tbsp. lemon juice
Zest of 1 lemon
6 tbsp. sugar or maple syrup
3 tbsp. fresh thyme leaves (optional)
lemon slices for topping
1 egg for egg wash (optional)

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Instructions

Make dough:

Mix gluten free olive oil dough:

In a large bowl, whisk together gluten free flour, sugar, and salt.
In a small bowl, whisk together yogurt and oil.
Make a well in the centre of the dry ingredients, and add in yogurt mixture. Mix it in with a fork, incorporating the dry ingredients into the wet. Finish mixing everything in with your hands - you should end up with a rough dough that comes together in one piece. If your dough isn't coming together, add in ice-cold water starting with 1 tablespoon.

Chill dough:

Shape dough in a 1-inch-thick disc. Wrap it in plastic and transfer to refrigerator to chill for at least 2 hours.

Make blueberry lemon galette filling:

In a large bowl, mix together the blueberries, sugar, arrowroot starch, thyme and lemon juice and zest. Set aside.

Shape gluten free galette dough:

When ready to bake, preheat the oven to 400°F. Remove dough from the fridge, and lightly flour a large sheet of parchment paper. Roll the dough out on the floured parchment paper to a round of about 12-inches wide and ⅛-inch thick. Transfer parchment paper with the dough onto a baking sheet.
Fill galette with the blueberry mixture, leaving about 1-½ inches around the edges empty. Fold the edges inward over the filling. Top the galette with lemon slices.
Transfer galette to the fridge to chill for 10 minutes.

Bake gluten free blueberry lemon galette:

Bake galette in 400°F oven for 40-50 minutes, until the crust is golen brown and the filling is cooked through.
Let gluten free galette cool slightly on the baking sheet before serving.

Equipments used:

Nutrition Information

Show Details

Calories 257kcal (13%) Carbohydrates 47g (16%) Protein 4g (8%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.003g Cholesterol 22mg (7%) Sodium 193mg (8%) Potassium 83mg (2%) Fiber 4g (16%) Sugar 23g (46%) Vitamin A 80IU (2%) Vitamin C 8mg (9%) Calcium 38mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 257 kcal

% Daily Value*

Calories	257kcal	13%
Carbohydrates	47g	16%
Protein	4g	8%
Fat	7g	11%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Trans Fat	0.003g	0%
Cholesterol	22mg	7%
Sodium	193mg	8%
Potassium	83mg	2%
Fiber	4g	16%
Sugar	23g	46%
Vitamin A	80IU	2%
Vitamin C	8mg	9%
Calcium	38mg	4%
Iron	1mg	6%