This gluten-free blueberry galette is a no-fuss, rustic tart that's also as chic and effortless as it was tasty. The crust was perfectly buttery and flakey, the perfect complement to oozing tart berries.
Total Time
1hr 50min
4.5
2 Ratings
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
1
Egg
Crust
•
1
cup
Rice Flour
•
3
Tbsp
Potato Starch
•
1/4
tsp
Xanthan Gum
•
1/2
cup
Cold
Unsalted Butter
, diced
•
1/4
cup
Cold
Water
Filling
•
1
cup
Fresh Blueberries
•
2
cups
Fresh Strawberries
•
1
Tbsp
Coconut Sugar
or Cane Sugar
•
1
tsp
Corn Starch
or Arrowroot Starch
•
1/2
Lemon
, juiced
Cooking Instructions
1.
In a small food processor, pulse Rice Flour (1 cup), Potato Starch (3 Tbsp), and Xanthan Gum (1/4 tsp) to combine. Add the Unsalted Butter (1/2 cup) and pulse a dozen times or so until the mixture resembles fine crumbs.
2.
Add the Water (3 Tbsp) one tablespoon at a time until the crust begins to clump together and stand tall against the walls of the processor.
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