Prep Time
25 Mins
Chill Time
1 Hour 20 Mins
Bake Time
25 Mins
Yield
Makes 1 (9-inch) galette
Photo: Aran Goyoaga

How to Make It

Step 1

Prepare Gluten-Free Tart Crust. Roll dough to 1/8-inch thickness on work surface dusted with brown rice flour. Cut dough into a 10-inch circle, and transfer to a baking sheet lined with parchment paper. Set aside.

Step 2

Split vanilla bean lengthwise, and scrape out seeds. Combine vanilla seeds, blueberries, and next 5 ingredients in a bowl. Sprinkle almond flour in center of prepared dough, and spoon berry mixture on top, leaving a 2-inch border. Fold edges of dough over berry filling, pinching together to seal any cracks. Refrigerate 20 minutes.

Step 3

Brush edges of galette with egg, and bake at 400° for 25 minutes or until filling bubbles and crust is golden brown. Let galette cool 20 minutes before cutting.

Step 4

Serve warm or at room temperature.

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