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Summer Berry-and-Hazelnut Galette

Photo: Aran Goyoaga
Prep time 25 mins
Chill time 1 hr, 20 mins
Bake time 25 mins
Yield Makes 1 (9-inch) galette


  • Gluten-Free Tart Crust
  • Brown rice flour
  • 1 vanilla bean
  • 4 ounces blueberries
  • 4 ounces raspberries
  • 4 ounces sliced strawberries
  • 4 ounces red currants or blackberries
  • 3 tablespoons natural cane sugar
  • 4 teaspoons cornstarch
  • 2 tablespoons almond flour
  • 1 egg, lightly beaten

How to Make It

  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.

  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.

  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.

  4. Serve warm or at room temperature.