Gotta love the rustic charm of a blueberry galette. And this one’s even gluten free!
If you’re wondering what a galette is, I’ll go into a bit more detail later in the post. For now, suffice to say: you see the pictures. Does it look good to you? Great. Let’s make it!
What is a galette?
Galette is actually a pretty broad term in French cuisine! A galette typically is a flat, round dessert made with pastry dough or bread. So you can see how that may cover many different desserts.
However, the galettes that tend to pop up on pretty Instagram posts are like a freeform pie — pastry dough or pie crust filled with fruit.
And that’s exactly what this blueberry galette is!
What’s the difference between galette and pie?
As mentioned above, galette could be a lot of things. (Like how “cake” could mean birthday cake, bundt cake, or coffee cake.)
But for the purposes of this recipe and a lot of the galettes you find online, galettes are just a freeform pie without a top crust.
To me, that makes them
- easier to make
- less time consuming
- prettier in a rustic way
Galettes have really become my go-to when I want to make fruit pie for those reasons! And I’ll hazard to guess that once you try making a galette, you’ll understand why.
How to make blueberry galette from scratch
If you’ve ever made a pie from scratch, you’ll notice that the steps are really similar!
You’ll start with making the pie crust. You can prep that in advance — even days early — to make the day-of process much quicker. I HIGHLY suggest you prep the crust in advance!
Next, mix the filling ingredients together. For a fruit filling, you don’t need much — you’re going to let the sweet summer bounty shine!
Then, take the pie crust out of the fridge and roll it out. You’ll want it about 1/4″ thin, but not so thin that it falls apart when you try to handle it.
And here’s one nice perk of galettes — it doesn’t have to be perfectly round! I always try to keep my galettes round-ish or vaguely oval-shaped, but it’s really up to you. And those imperfect edges just add to the rustic vibe.
After that, you’ll pile the filling in the middle, leaving a couple inches of crust clear. Then, using your hands, gently fold the edges over the fruit to create the crust.
All that’s left after that is baking!
Ingredients for gluten free blueberry galette
The filling for this galette is similar to many fruit pies — likely more simple than you’d think!
Lean on the natural sweetness of fresh fruit for the filling, adding just a bit of coconut sugar, lemon juice, and arrowroot flour to help thicken it.
Things get a little more interesting with the crust. This galette is gluten free and grain free, so I got a bit more creative with a few different flours.
Here’s some of what you’ll need
- almond flour
- tapioca flour
- butter or coconut oil
- an egg
- a splash of vinegar
Almond flour is already extremely moist as-is, so you really don’t need the addition of cold water like most pie crusts here. Instead I add just a splash of vinegar to help tenderize the crust and make it a touch flakier. If that’s even a word.
This crust isn’t as easy to roll out as a traditional flour crust, but with a galette you have a bit more leeway with shaping it!
How do I keep galette crust from getting soggy?
A soggy galette crust usually means either the filling is too wet or the crust itself is too wet. When making the crust, only add extra liquid if necessary.
For this gluten free and paleo crust, I have very good luck because the only extra liquid added is the vinegar! The almond flour is so moist on its own that you don’t need ice cold water like many pie crust recipes call for.
More summertime gluten free dessert recipes
- Lemon Blueberry Cheesecake Bars (Paleo, No Bake)
- Dairy Free Lemon Poppyseed Ice Cream
- Strawberry Lemonade Bars [Vegan option]
- Dairy Free Peach Clafoutis
- Mocha Avocado Cream Pie
Did you try this recipe? I’d love to hear what you think! Comment below or tag me on Instagram.Print
A little rustic and super easy, this gluten free blueberry galette is a simpler way to enjoy summer fruit than baking a whole pie!
For the Crust:
- 1 1/2 cups almond flour
- 1/2 cup + 2 tablespoons tapioca flour
- 1 tablespoon coconut sugar
- 1/4 teaspoon kosher salt
- 6 tablespoons cold grass-fed butter, cubed OR coconut oil, hardened
- 1 egg, cold
- 1 teaspoon white vinegar
For the Filling:
- 2 cups blueberries, rinsed and dried
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 2 tablespoons coconut sugar
- 1 teaspoon vanilla extract
- 2 teaspoons arrowroot powder
- 1/2 teaspoon cinnamon
- 1 egg
- 1/4 teaspoon cinnamon
- 1 tablespoon coconut sugar
- Combine the almond flour, arrowroot flour, salt, and cold butter in a food processor or large bowl. Pulse or use a pastry blender to mix until the mixture reaches a texture of coarse meal.
- Add 1 egg and mix again until the dough comes together. Turn out the dough onto a piece of plastic wrap, wrap tightly, and refrigerate for at least 1 hour or up to overnight.
- When ready to bake, preheat the oven to 375 degrees F.
- In a large bowl, combine the blueberries, lemon juice, lemon zest, coconut sugar, vanilla extract, arrowroot powder, and cinnamon. Stir to incorporate and set aside.
- Take the crust dough out of the fridge and unwrap. Lightly flour a flat surface, like your countertop, with arrowroot flour. (I have a baking stone that I use to bake galettes, so I roll the crust out directly on that!) Roll the crust out into a round or oval shape — it doesn’t have to be perfect! Roll out to about 1/4” thickness. Transfer the crust to a sheet pan or baking stone.
- Pour the blueberry mixture into the center of the crust. It’ll seem like you have way too much filling. Spread the filling to about an inch from the edge of the crust. Using your fingers, gently fold the edges of the crust over the filling, fixing any breaks on the sides/bottom by pressing the crust together.
- In a small bowl, whisk the egg until frothy. Gently brush on a thin coat of the egg wash to the exposed crust. Sprinkle with cinnamon and coconut sugar.
- Bake at 375 degrees F for 30-35 minutes. If the galette seems to be browning too quickly at 20 minutes, tent the edges with aluminum foil. Let cool for at least 10 minutes before slicing and serving.
Keywords: blueberry galette, blueberry, gluten free