This easy and healthy gluten-free blueberry galette recipe is perfect for early fall. These galettes come out crispy from the outside and tender from the inside, with juicy cinnamon-spiced blueberry filling.
This summer we picked a whole lot of blueberries. So much, that it was enough to make blueberry ricotta pancakes twice, sugar free blueberry cheesecake ice cream, blueberry jam, multiple smoothies and smoothie bowls (recipes coming soon!) and of course we ate them raw as much as we could. I also froze quite a lot to enjoy them in fall. One of the things I like the most about blueberries is that you can’t get enough of them!
This gluten-free blueberry galette can be made from both fresh and frozen blueberries. I will probably make it with blueberry jam as well to see how it works. For this recipe I used fresh blueberries and wild yellow plums. You can customize it as you want: either make it with blueberries only (just double the amount of blueberries stated in the recipe), or from any other plums. This recipe works very well with peaches, nectarines, cherries, blackberries and even figs. These galettes come out crispy from the outside and tender from the inside, soaked in the juices and aromas of cinnamon-spiced fruits and berries… It’s a truly delicious and comforting way to enjoy the beginning of fall. Besides, this recipe calls for only 10 ingredients!
I used buckwheat flour for this recipe that gives this galette a nice nutty flavor and rustic look. It’s also extra nutritious and gluten-free! It’s a healthier version of your usual galette, as it’s also refined sugar free. I substituted equal parts of yogurt for butter to make it lighter, so you can feel confident to have an extra piece 😉
How to Make Gluten-Free Blueberry Galette
The whole process will take you around 1 hour (including 20 minutes waiting time and 20 minutes baking time). Start by combining Greek yogurt, loosely beaten egg, baking powder, salt, brown sugar and warm water. Gradually add buckwheat flour, until the dough is soft and elastic. Cover it loosely with a kitchen towel and let rest for 20 minutes. Meanwhile, prepare the filling for your blueberry galette. If you are using equal parts of blueberries and wild yellow plums, like I did, you will have to cut your plums in halves and pit them. If you are using regular plums, pit and quarter them. Mix the fruits with brown sugar, cinnamon and ground cloves. The filling is ready! Here is a useful article to read if you want to make a perfect galette!
When the pastry is ready, divide it into three balls and roll each into a circle on a flour-dusted surface with a rolling pin. The circles should be around 0.4 cm or 0.15 inch thick. Preheat the oven to 190 °C or 370 °F. Put one third of the filling in the middle of each circle and gently fold the pastry over the filling, leaving the middle opened. Line the baking tray with parchment paper and transfer the galettes. Cut 3 tin foil circles to cover the middles. Bake for 20 minutes or until golden-brown.
Here is the full recipe of my gluten-free blueberry galettes. I hope you enjoy them just as much as I did!
Here are some more recipes featuring blueberries for you:
What is your favorite galette filling? Leave a comment below!