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Tuesday, 16 July 2013

Blueberry Plum Galette

This is as delicious as it is beautiful.  A wonderful summer (or anytime) dessert.  We used to see galettes like this for 15euro over in France.  Of course, since they aren't gluten-free there's no eating them there for me.  So, there was nothing to do but to figure out how to make a beautiful and delicious version in my own home.  This was a big hit. Enjoy!

Blueberry Plum Galette
Serves 8

This recipe uses ½ of the gluten-free pie crust recipe, made with Kristin’sgluten-free flour mix, chilled 30 minutes.

Preheat oven to 425F.  Line a baking/cookie sheet with parchment paper.

To prepare filling:
Mix together in a large bowl:
1 – 1 ¼ cup blueberries, rinsed and drained
1 – 1 ¼ cup sliced, ripe plums (~4 plums)
¼ cup sugar
1 tsp fresh lemon juice
½ tsp ground cinnamon

Roll out ½ batch of the gluten-free piecrust between pieces of plastic wrap until you have a circle approximately 12”-14” in diameter.  Remove the top layer of plastic wrap. Use a pizza cutter to trim the edges and neaten the circle.

This is my neat-ish circle of dough.

Quickly turn the pie crust onto the prepared piece of parchment paper (on a cookie sheet).  Scoop the filling into the center of the pie crust, leaving a good 2 inches around the edges free of filling.  Using the parchment paper, carefully lift up in one spot to help fold the edges of the pie crust over the pie filling.  Move your hand to the right on the parchment paper and lift and fold again, repeating until you have a neatly shaped galette. 

Sprinkle the top of the entire galette with additional sugar. 
Top the fruit with:
1 tsp butter, diced into 4-5 pieces

Bake in oven ~ 30 minutes, until the crust is nicely browned and the blueberries are just bubbling. 
Remove from oven and put the tray on a cooling rack.   Cool and serve plain, or with whipped cream or ice cream, if desired.  Enjoy!

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