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RECIPE
11 INGREDIENTS10 STEPS1hr 50min

Red, White and Blueberry Galette

4.5
2 Ratings
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.
Red, White and Blueberry Galette Recipe | SideChef
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.
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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Fulfilled by
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
1hr 50min
Total Time
$1.94
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1

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 Tbsp
or Cane Sugar
1 tsp
or Arrowroot Starch
1 Tbsp
Lemons , juiced, freshly squeezed
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Nutrition Per Serving

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CALORIES
455
FAT
23.5 g
PROTEIN
4.9 g
CARBS
54.3 g

Cooking Instructions

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Step 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.
Step 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.
Step 3
Transfer the gluten-free tart dough to a work surface and form into two equal balls. Wrap each separately in plastic wrap and pat it down into a thin disk. Chill in the refrigerator for 1 hour, or up to three days in advance.
Step 4
Preheat the oven to 425 degrees F (220 degrees C).
Step 5
While the crust is chilling, prepare the filling: In a medium mixing bowl, toss together the Fresh Blueberries (1 cup) , Fresh Strawberries (2 cups) , Corn Starch (1 tsp) , Coconut Sugar (1 Tbsp) , and Lemons (1 Tbsp) until coated.
Step 6
Let the dough stand at room temperature for a few minutes before handling. Then unwrap and lay on a work surface dusted with rice flour. Place a piece of plastic wrap or parchment paper over the dough and roll out until its about 1/4 - 1/8" thickness and 9" diameter.
Step 7
Repeat with the second ball. Divide the berries between the two galettes, leaving a 1-2 inch lip on the sides. Carefully fold the flaps of the dough onto itself in large creases.
Step 8
Transfer the gluten-free berry galettes to a baking sheet lined with parchment. Beat the Egg (1) with Water (1 Tbsp) . Brush the sides of the crust with the egg wash and sprinkle with additional sugar.
Step 9
Bake in the oven for 35-40 minutes, until the filling bubbles.
Step 10
Allow the galette to cool slightly on the pan, don't worry if the juice leaks. Then cut into slices or serve on a platter with scoops of vanilla ice cream.
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Nutrition Per Serving
Calories
455
% Daily Value*
Fat
23.5 g
30%
Saturated Fat
14.4 g
72%
Trans Fat
0.0 g
--
Cholesterol
105.8 mg
35%
Carbohydrates
54.3 g
20%
Fiber
3.1 g
11%
Sugars
9.2 g
--
Protein
4.9 g
10%
Sodium
35.5 mg
2%
Vitamin D
0.2 µg
1%
Calcium
19.7 mg
2%
Iron
0.8 mg
4%
Potassium
43.4 mg
1%
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