About the Recipe
Indulge in the rustic and delectable Gluten-Free Blueberry Galette, a freeform fruit tart that emphasizes relaxed, delicious, and profoundly satisfying baking. Imagine a delightfully buttery, flaky gluten-free crust enveloping a bubbling, jewel-toned abundance of sweet and tangy blueberries. This creation is a feast for the eyes and a treat for the palate, exuding a charming rustic allure that highlights the superior quality of homemade. Serve it warm from the oven, accompanied by a scoop of vanilla bean ice cream that seamlessly melds into the warm, luscious filling. Alternatively, savor it on a cozy morning with a cup of coffee. Regardless of the occasion, this galette will undoubtedly draw everyone together for a taste of pure, fruity bliss.
Ingredients
Pie Crust
¾ cup plus 2 tablespoons tapioca flour, plus more for dusting plus more for dusting
¾ cup cornstarch
¼ cup plus 2 tablespoons brown rice flour superfine if you can find it
¼ cup oat flour
2 teaspoons granulated sugar
¼ teaspoon sea salt
1½ teaspoons xanthan gum
2 sticks cold salted butter diced
3 large eggs
1 egg beaten with 1 tablespoon water for egg wash
Fruit Filling
4 cups of blueberries 2 large packages
2 teaspoon of lemon juice
½ cup sugar
zest of 1 lemon
¼ teaspoon salt
¾ teaspoon ground cinnamon
*For an egg-free crust, substitute 4 tablespoons cold water for the egg and lemon juice (or vinegar). Add additional water if necessary.
Preparation
Lightly grease a 9-inch pie pan.
In a bowl, whisk together the flour, sugar, xanthan gum, and salt.
Cut the cold butter into small pieces and work it into the flour mixture until it resembles coarse crumbs, with some larger, pea-sized chunks of butter remaining.
In another bowl, whisk the egg and vinegar or lemon juice until it becomes frothy. Gradually add this mixture to the dry ingredients, stirring until the dough comes together. If the dough is too dry, add 1 to 3 tablespoons of cold water, one tablespoon at a time, until it reaches the desired consistency.
Shape the dough into a ball and refrigerate it for at least an hour, or up to overnight.
Before rolling out the dough, let it rest at room temperature for 10 to 15 minutes.
Roll the dough out on a piece of parchment paper.
Place the rolled-out dough on a piece of parchment paper.
Sprinkle a thin layer of tapioca flour over the dough.
Place another piece of parchment paper on top of the dough.
Roll the dough to about ¼ inch thickness. I find it helpful to use an empty wine bottle to achieve this thickness.
In a separate bowl, combine the blueberries, lemon juice, sugar, lemon zest, salt, and nutmeg.
Spread the blueberry mixture evenly in the center of the rolled-out dough, leaving about 4-5 inches of dough around the edges.
Fold the sides of the dough gently over the filling, creating a half-moon shape.
In a small bowl, beat one egg and brush the beaten egg over the outer edges of the pie crust to give it a golden color.
Place the pie in a preheated oven and bake at 375 degrees Fahrenheit for 40 minutes. Keep an eye on the pie to prevent it from browning too much.
Notes