Summer Berry-and-Hazelnut Galette

Photo: Aran Goyoaga
Recipe from Coastal Living

More From Coastal Living

Recipe Time

Prep Time:
Chill: 1 Hour, 20 Minutes
Bake: 25 Minutes


Ingredients

  • 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

Preparation

  1. 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. 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. 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. 4. Serve warm or at room temperature.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Summer Berry-and-Hazelnut Galette Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy