First off, don’t let this fancy name deter you from making this. This is like a rustic pie, that can have imperfect edges, the filling can ooze out and it can be totally uneven, and guess what, it doesn’t matter. It still tastes incredible and will impress the heck out of anyone!
I have been wanting to play around with a galette recipe for a while but I couldn’t make a decision as to what the filling should be. I decided to let the season dictate it for this time. I grabbed a beautiful pint of fresh blueberries at the farmers market, and picked some of the rosemary that is growing abundantly in my garden. They paired perfectly together with just a bit of local raw honey as a sweetener for the filling. (If you are vegan, obviously skip the honey and go with maple syrup, agave or any other sweetener of your choice.)
Additionally, if you don’t care for the flavor combination I came up with for the filling, play with whatever you’d like. I think strawberry basil would also be delicious and unique, but you could just stick to classics like mixed berries, apricots would be great as would peaches, etc – whatever is in season and is your favorite that is what makes the perfect filling. Also – don’t discount savory fillings. I definitely plan to make a delicious heirloom tomato and basil galette when the tomatoes are in season here. How incredible does that sound?
In looking at different photos and recipes for galettes, some people really get fancy when folding over the edges of the crust, there is pleating and beautiful symmetrical folds, etc. If you have been following me for some time here on Tasty Yummies, you know this isn’t me. To me, imperfections are beautiful, especially with food! I like my dishes to look like they are handmade and I don’t like to fuss. I already have a job where I have to make things the way people want to see it, I like having fun and playing with my food.
How about you – do you like things to be perfect or do you celebrate life’s little imperfections?
I am off to California for a few days to celebrate the marriage of our very good friends Patrick and Summer. We’ll be up in wine country north of Santa Barbara for 5 days. It is a very short trip, but I cannot wait to be out there again, I have really fallen in love with California and I get excited just at the thought of it one day being home. I have some fun stuff in store for you guys when I am back next week. Until then, enjoy your weekend!
Blueberry Rosemary Multi-Grain Galette – Gluten-free + Vegan
Gluten-Free Multi-Grain Galette Crust
250 grams of the following flour and starch blend – please feel free to experiment with your own blend or use 250 grams of your favorite gluten-free all purpose flour
180 grams of flour – I used 45 grams each of the following flours: Teff, Buckwheat, Almond and Sorghum
70 grams of starch – I used 35 grams each of the following starches: arrowroot starch and potato starch
1/2 cup coconut oil, frozen for approx 15-30 minutes*
1/2 teaspoon salt
2 teaspoons rosemary, chopped
1/2 cup ice water
* note – you could also use 1 stick of butter alternative like Earth Balance Vegan Buttery Sticks or 1 stick of regular butter if you aren’t dairy-free/vegan
Blueberry Rosemary Filling
1 pint fresh blueberries
1/4 cup maple syrup (or honey, agave, brown rice syrup, sugar, etc)
1 tablespoon rosemary, finely chopped
2 teaspoons arrowroot starch (or corn starch)
2 teaspoons fresh lemon juice
Additional melted coconut oil for brushing on the crust
A small amount of raw sugar, maple sugar or coconut sugar to sprinkle on the crust
Preparing the Crust:
To make the crust, start by putting all of the flours and starches plus the rosemary into your food processor and pulsing until it is fully combined and nice and fluffy.
Then remove the coconut oil from the freezer and cut into approximately one-inch cubes. Add the coconut oil cubes to the flour mixture and pulse a handful of times, 15-20 or until you are left with a sand-like mixture with visible pieces of coconut oil.
Next, pour in the ice water. Pulse just a couple of times to mix the water in. Look at the dough, if you need more water add it, but you will likely not need any more. You want the dough to look like a dry cottage cheese.
Roll the dough quickly into a pall and form it into a disk and wrap with plastic wrap, place it in the refrigerator for at least 30 minutes.
Preparing the filling:
While the dough is chilling, make the galette filling. In a medium sized bowl, mix together the blueberries, syrup (or honey), rosemary, arrowroot starch and lemon juice, toss very well to combine and to coat all of the berries. Set aside.
Making the galette:
Take the galette dough out of the refrigerator and allow it to sit for about 10 minutes and meanwhile preheat your oven to 425ºF.
For rolling out the dough you can either work on a floured countertop, a floured marble pastry board, or two pieces of parchment paper.
Gluten-free dough is definitely stickier than regular gluten dough. Be sure to use plenty of gluten-free flour on your surface when rolling it out. I almost always use two pieces of parchment paper and I lightly dust a bit of flour down on each side of the dough before I place it between the sheets of parchment paper.
Roll out the crust to about 12 – 14 inches round, you want it to be somewhere between 1/8 and 1/4 inch thick. When you get it to the proper size, peel off the top layer of parchment and pick up the bottom piece with the dough on top and carefully set it on a large enough baking pan.
Pour the blueberry filling on top and in the center of the dough, leaving approximately 1-2 inches all the way around. You can really pile that berries up in the middle.
The fold the dough toward the center – you can do it really nicely, with beautiful overlapping pleats or you can be a total hot mess whirlwind like me and just fold it up and over. If the dough tears or breaks at all, just use your fingers to repair it, it’s super simple with this dough. And don’t forget, this doesn’t have to be perfect.
Using a pastry brush, gently brush on a small amount of melted coconut oil to the crust and sprinkle with a small amount of raw sugar (or whatever sugar you wish).
Place the baking sheet in the middle rack of your oven and bake for 45-50 minutes until the filling is starting to bubble and the crust is nice and lightly browned. Let cool slightly and serve. We found this to be the best when served slightly warm. Hubby enjoyed his slice with a scoop of vanilla ice cream on the side.