Gluten free blueberry galette with lemon
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Additional Time
1 hr 30 mins
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Total Time
2 hrs 40 mins
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Servings
8 slices
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Calories
257 kcal
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Course
Dessert
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Cuisine
North American
Gluten free blueberry galette with lemon
Description
The Gluten free blueberry galette with lemon is built on a gluten-free olive oil dough made from flour, sugar, kosher salt, yogurt, and extra virgin olive oil, mixed into a firm disc and chilled. The filling combines fresh or frozen blueberries with lemon juice, lemon zest, arrowroot starch as a thickener, sugar or maple syrup for sweetness, and optional fresh thyme for herbal complexity.
After chilling, the dough is rolled out on parchment, filled with the blueberry mixture, and then folded over the edges to form a freeform tart. The balance of tart citrus and sweet berries is complemented by the lightly crisped, tender crust with a slight chew from the gluten-free flour blend and oil. A light egg wash can be applied for a golden finish.
This galette serves as a naturally gluten-free dessert or snack that highlights fresh fruit with a lemony brightness, while the olive oil crust adds a subtle fruity undertone and moist crumb different from traditional butter crusts.
Ingredients
Gluten free olive oil galette crust:
- 1½ cups gluten-free flour 188 g or 1¾-2 cups cornstarch
- 2 tbsp. sugar or maple syrup
- ¾ tsp. kosher salt
- ⅓ cup PLAIN yogurt or vegan yogurt, full-fat
- 3 Tbsp. extra-virgin olive oil
Blueberry lemon filling:
- 4 cups blueberries fresh or frozen
- 3 Tbsp. arrowroot starch or tapioca starch
- 1 Tbsp. lemon juice
- lemon zest of 1
- 6 tbsp. sugar or maple syrup
- 3 tbsp. thyme optional, fresh leaves
- lemon for topping, slices
- 1 egg for egg wash (optional)
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.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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