Earlier today we showed you the sleek black and white home kitchen
of gluten-free baker Karen Morgan. Karen lives in Austin, Texas, and she bakes and writes on behalf of her gluten-free Blackbird Bakery. She's sharing a recipe with us today — gluten-free blueberry galettes, and they look amazing!
What is a galette? Karen says, "If a tart is a pie without a top on, then a galette is a tart without a frame. Galettes are the free-form tarts that pretty much can be filled with whatever you like, but I'd stick with some kind of fruit if I were you. Anything else will cause the galettes to become sweet puddles."
Find Karen's book: Blackbird Bakery Gluten-Free: 75 Recipes for Irresistible Gluten-Free Desserts and Pastries at your local library, independent bookstore, or Amazon
Visit Karen's virtual bakeshop : Blackbird Bakery
Related: Recipe: Rustic Pear and Apple Galette
(Images: Adrienne Breaux)
1 batch Blackbird Bakery short crust
Glutinous rice or tapioca flour, to roll out the dough
For the frangipani or almond cream
2 cups almond flour (ground blanched almonds)
1/2 cup + 4 tablespoons butter (12 tablespoons)
1/2 cup sugar
1 large egg yolk
1 large egg
Pinch kosher salt
2 tablespoons white rum
For the blueberry filling
1 1/2 cups fresh blueberries
1/3 cup sugar
1 tablespoon non-GMO cornstarch
1/2 teaspoon ground cinnamon (Vietnamese for the best flavor)
Dash of fresh lemon juice
Fresh mint leaves
Preheat oven to 425°F. Have a jellyroll pan ready to go.
Make short crust as directed in the recipe link above.
Make the frangipani. In a stand mixer with the paddle attachment, cream the butter with the almond flour and the sugar. Mix until thick and you can no longer see any large clumps of butter, about 3 minutes on the lowest setting. Add the egg yolk and the egg. Mix on medium high speed until incorporated. Scrape down the sides of the bowl with a spatula and add the kosher salt and the rum. Mix on high for 30 seconds, just until combined. Set aside (not next to your blazing hot stove, somewhere cool; just not your bathroom), until ready to use.
Rinse the blueberries and remove any lingering stems. In a large mixing bowl, mix the sugar with the cornstarch and cinnamon. Add the blueberries and the lemon juice. Toss until evenly coated.
When the dough is done chilling, remove from the fridge and allow to sit on the counter for 10 minutes. Divide the dough in half. Dust your counter with either glutinous rice flour or tapioca flour. Roll out one of the sections of dough.
Using a spoon or an offset spatula, spread a thin layer of the frangipani (no thicker than 1/2 cm) over the center of your galette, leaving at least 1 1/2 to 2 inches of overhang to fold over the fruit. Pile the blueberries on top (if making individual galettes, make sure you have enough for each one before you go crazy with the filling). Fold the overhang up over the fruit. Using a spatula, or a bench knife, transfer the galettes to your awaiting jellyroll pan.
Bake for 15 to 20 minutes or until the blueberries are bubbly and the crust is golden brown. If you are making a larger galette, let it bake for a full 20 minutes and then decide if it needs five minutes more.
Serve with fresh mint and whipped crème fraiche.