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Credit: Aran Goyoaga

Recipe Summary

prep:
25 mins
chill:
1 hr 20 mins
bake:
25 mins
total:
2 hrs 10 mins
Yield:
Makes 1 (9-inch) galette
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Serve warm or at room temperature.

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