Hi! I made galette again because it was so good last time I just couldn’t stay away. Besides, it’s still gloriously late summer so I will stay happily buried in late summer fruit desserts until seasonality dictates otherwise.
These are the only acceptable kind of summer blues!
I also sojourned up to Portland for a minute last weekend and caught up with all the PNW buds and did ALL the EATING. No really. ALL of it. Rather glad to be back to eating my kale and eggs, I will say — love traveling and love eating but omg I need a break after awhile! So now I’m back and galetting around, blah blah the usual.
I may have gone a little overboard in my excitement of finding an enormous (2 pound!) clamshell of organic blueberries at whole foods for a reasonable price…. apparently they disappeared about 2 hours later too so obviously it was meant to be and my excitement is warranted. There were 2 full cups of blueberries in this thaaang, which meant that I was more than slightly concerned with its structural integrity. However! The crust held its own (barely) and all the goodness stayed contained within its slightly leaky exterior. Galette structural engineering for the win.
For those who love lemon and blueberry, this is for you. Flaky crust, jammy blueberries and tart lemon curd. Late summer shenanigans don’t get much better than this! Messy, beautiful and delicious, just like summer should be.
Grain Free Blueberry Galette with Lemon Curd
Grain free, gluten free, paleo, and refined sugar free! Easy to put together and obviously delicious or I wouldn’t be shoving these photos into your inbox. Yield: 1 largish galette; about 9″ across. Serving size is up to your discretion… like the last one, this one was dessert and breakfast with a bit of leftovers for 2. No shame.
For the crust:
I used the same one as I did for the last peach galette I did; but omitted the almond extract.
- 1.5 c almond flour
- 1/2 c tapioca starch/flour
- 1/4 tsp fine sea salt
- 6 tbsp salted butter
- 1 eggs, divided
- 1/2 tbsp coconut sugar
- scant tbsp vanilla extract (yes, that is a tablespoon!)
Glaze:
- 1 tbsp coconut sugar for sprinkling over the crust
- 1 egg, lightly beaten for the egg wash
- a few small chunks of butter to dot the top of the fruit
For the paleo lemon curd: I used meyer lemons for this recipe here from What the Fork blog (which was absolutely delicious); any lemon curd recipe will work just fine; here is a traditional one that I made a billion years ago that is also spectacular (just excuse the horrendous pictures). Make this a day before (or earlier in the day) so that it has time to cool completely before you put it into the galette. It will thicken / not run all over the place, and you’ll thank your foresight.
For the blueberry filling:
- 1.5 c fresh blueberries
- 2 tbsp tapioca starch
- 1 tbsp coconut sugar
- 2 tsp vanilla extract
- 1 tbsp lemon juice
For the crust: In a food processor or high-power blender (I used a Vitamix), pulse almond flour, tapioca starch, salt, and butter, and pulse to combine until it looks like coarse meal. Add in egg, coconut sugar, and vanilla extract and pulse just until combined. Turn out onto a piece of plastic wrap, shape into a disk and chill in the fridge for at least an hour, or up to overnight.
While the crust is chilling (or a day before, which I found to be easier), make the lemon curd! See links for recipes.
Once the dough has chilled, toss the ingredients for the filling into a large bowl: blueberries, tapioca, coconut sugar, vanilla extract, and lemon juice; toss to coat and incorporate.
Preheat the oven to 375, and roll out the dough into a circle between two pieces of parchment. It should be uniformly thick; about 1/4″ but no thinner. Slide the dough and the bottom piece of parchment paper onto a baking sheet. Spread a thick layer of lemon curd in the middle of the dough, leaving about a 2″ border all around. Pile the blueberry filling onto the lemon curd, and carefully fold the edges of the crust up around it, sealing any cracks that happen. Some juices will probably leak out when you bake it, but that’s no big deal. Brush the crust with the beaten egg wash, and sprinkle with a bit of coconut sugar. Dot the tops of the blueberries with a few small chunks of butter. Bake for 35-40 minutes – mine is usually always perfect at 35; the crust should be lightly golden and firm to the touch.
Remove from oven and let cool on the baking sheet for about 10 minutes; then slide the whole piece of parchment+galette onto a cooling rack to cool completely. Serve with extra lemon curd and vanilla gelato! Galette leftovers keep on the counter overnight and make a fabulous addition to breakfast; if you keep leftovers any longer I would store them in the fridge. Store any leftover lemon curd in the fridge!
Wait...are those...cookies?! 