Gluten free blueberry galette with lemon (GF, DF)

In this homemade gluten free blueberry galette, a freeform gluten free crust is filled with juicy blueberries tinged with a hit of lemon and thyme.

Decorate this blueberry lemon galette with lemon slices for an impressive rustic galette look!

Rustic blueberry galette captures the taste of summer

When I lived in Manitoba, wild blueberries became the ubiquitous fruit of summer. So I baked a wild blueberry galette.

Choosing the smallest, ripest berries became a treasure hunt of sorts. I would choose only the best ones for my galettes, tossing the errant ones into my mouth (or my morning yogurt) as I went along.

But when I moved to Quebec and discovered the Saguenay-Lac-Saint-Jean wild blueberries, my life changed. They were so much bigger, juicier and lusher than my previously beloved wild blueberries, that I just had to come up with a new way of capturing the essence of summer through them.

Hence, this gluten free blueberry lemon galette recipe came to life.

What is a galette?

A galette is a freeform, flaky pastry dough that is filled with any filling of your choice, savory or sweet.

The beauty of galette is that unlike pie, you do not have to get fussy about the dough - no crimping, or obsessive rolling into a circle!

You just roll out a generally circular shape, put in whatever filling you want, and the fold the edges. And voila, your gluten free galette is done!

What is the best gluten free galette crust?

You can make galette with a shortening crust, with an all-butter low carb pie crust, or my paleo, grain-free flaky pie crust that is the stuff of dreams.

But my favorite galette crust is my easy-peasy, olive oil and yogurt gluten free galette crust.

What’s in the blueberry filling?

I combine blueberries with lemon and hits of fresh thyme in this blueberry lemon galette filling.

Blueberries, and especially wild blueberries, have a delicate and nuanced sweetness that is tinged with a bit of tartness.

That tartness is mirrored beautifully in the tanginess of lemon. I recommend using both lemon juice and zest in the filling, and then decorating the galette with lemon slices. It helps make for a beautiful rustic galette look.

The thyme adds a beautiful herbaceous note, but it's not necessary. I also use it for decoration.

Can you use frozen blueberries for this blueberry lemon galette?

Absolutely. You can use regular blueberries, wild blueberries, or frozen blueberries for this gluten free blueberry galette filling.

Can you omit the thyme from this blueberry thyme galette?

Yes! It just adds a herbaceous note, but if you're not a fan of thyme or herbs in your desserts, feel free to skip it.

Why you should make this particular gluten free blueberry galette

There are many gluten free blueberry galette recipes around, but this easy blueberry galette recipe ticks all the boxes for a great summer dessert. It is:

• Gluten free
• Easily dairy free or vegan
• Can be made paleo or keto (just use this paleo pie crust)
• Delicious
• Relies on mostly pantry items
• Great for summer or winter (frozen blueberries are around all seasons!)
• A favorite for adults and children
• Freezer-friendly
• Beautiful with its rustic lemon slices and thyme decorations

Ingredients

Gluten free olive oil galette crust:

• gluten-free flour - Use whichever one you like - many swear by King Arthur makes a lovely gluten free 1:1 blend. Bob's Red Mill 1:1 Gluten Free Flour, or the Thomas Keller Cup4Cup blend is also recommended.
• sugar or maple syrup - you can use sugar, maple syrup, or even a low carb sugar alternative like erythritol or monk fruit sweetener.
• kosher salt - salt enhances the flavor of sweet desserts
• full-fat plain yogurt or vegan yogurt - if using Greek yogurt, dilute it with a touch of water.
• extra-virgin olive oil - this is the secret of this supple and yummy gluten free galette crust.

Blueberry lemon thyme filling:

• fresh or frozen blueberries - you can use either one for this galette filling!
• arrowroot starch or tapioca starch - you can even use cornstarch if you'd like, this is just to thicken the blueberries and make them into a pie filling.
• lemon juice and zest - this is what gives this galette the lemony flavor, so don't skip!
• sugar or maple syrup - or your favorite low carb sweetener.
• fresh thyme - this adds a certain je-ne-sais-quoi to the galette, but it's not necessary.
• Lemon slices for topping - this is what gives this galette a beautiful rustic look. Don't skip it!
• 1 egg for egg wash (optional) - you can skip it if you are vegan.

See the recipe card for exact quantities.

Instructions

Mix gluten free olive oil dough:

In a large bowl, whisky together gluten free flour, sugar, and salt.

In a small bowl, whisk together yogurt and oil.

Make a well in the centre of the dry ingredients, and add in yogurt mixture. Mix it in with a fork, incorporating the dry ingredients into the wet. Finish mixing everything in with your hands - you should end up with a rough dough that comes together in one piece. If your dough isn't coming together, add in ice-cold water starting with 1 tablespoon.

Chill dough:

Shape dough in a 1-inch-thick disc. Wrap it in plastic and transfer to refrigerator to chill for at least 2 hours.

Make blueberry lemon galette filling:

In a large bowl, mix together the blueberries, sugar, arrowroot starch, thyme and lemon juice and zest. Set aside.

Shape gluten free galette dough:

When ready to bake, preheat the oven to 400°F. Remove dough from the fridge, and lightly flour a large sheet of parchment paper. Roll the dough out on the floured parchment paper to a round of about 12-inches wide and ⅛-inch thick. Transfer parchment paper with the dough onto a baking sheet.

Fill galette with the blueberry mixture, leaving about 1-½ inches around the edges empty. Fold the edges inward over the filling. Top the galette with lemon slices.

Transfer galette to the fridge to chill for 10 minutes.

Bake gluten free blueberry lemon galette:

Bake galette in 400°F oven for 40-50 minutes, until the crust is golen brown and the filling is cooked through.

Let gluten free galette cool slightly on the baking sheet before serving.

Make ahead

You can make a galette ahead of time! Just make sure to reheat it in the oven for 10 minutes at the original baking temperature - 375 F. This will help restore the crunch.

You can also make gluten free galette crust separately, up to 3 days in advance. Simply wrap it in plastic wrap and remove from the refrigerator 10 minutes before baking.

Freezer & Storage Instructions

Leftover lemon blueberry galette can be stored in an airtight container in the fridge for up to 4 days.

On its own, this flaky gluten free crust can be frozen for 3 months, just make sure to thaw it out completely in the refrigerator before attempting to bake with it.

The entire blueberry galette can be frozen for up to 4 months. To reheat, thaw out and heat in the oven for 10 minutes at 375 F.

Adaptations

This blueberry lemon galette filling is gluten-free, vegan and dairy-free. The gluten free crust I provide below is gluten free and easily can be made vegan.

Paleo blueberry galette - simply use my paleo pie crust in the recipe. Use maple syrup in the filling in place of sugar.

Variations

You can easily switch up the blueberries for another fruit in this easy gluten free galette.

Gluten free peach galette - swap the 3 cups of blueberries for 6 sliced peaces. You can also use nectarines or plums.

Gluten free apricot galette - swap the 3 cups of blueberries for 10-12 sliced apricots. For the prettiest presentation, simply cut the apricots in half, remove the pits and lay them facedown on the crust.

Gluten free apple galette - swap the 3 cups of blueberries for 5 peeled and sliced apples. You can also use the spices used in my classic gluten free apple pie with a lattice top.

Gluten free berry galette - swap the 3 cups of blueberries for the same amount of raspberries or blackberries. If using strawberries, make sure you core and slice them first. Any of these make an easy summer dessert!

Top Tips

• You can use any of my gluten free dough recipes to make this blueberry lemon galette. Choose between galette with a shortening crust, an all-butter low carb pie crust, or my paleo, grain-free flaky pie crust . But my favorite galette crust is my easy-peasy, olive oil and yogurt gluten free galette crust, which is what I provide in the recipe below.
• You can use fresh or frozen blueberries in this recipe.
• I strongly recommend you decorate your blueberry lemon galette with lemon slices before baking. This makes for a beautiful rustic galette look.
• After baking, brush the edges of this galette with honey. This makes for a beautiful, shiny appearance but also tastes great.

FAQ

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Recipe

Gluten free blueberry galette with lemon

In this homemade gluten free blueberry galette, a freeform gluten free crust is filled with juicy blueberries tinged with a hit of lemon and thyme. Decorate this blueberry lemon galette with lemon slices for an impressive rustic galette look!

5 from 11 votes

Print Pin Rate

Course: Dessert

Cuisine: North American

Keyword: blueberries, crostata, dairy-free, galette, gluten-free, lemon, olive oil, pie, summer, thyme, vegan option, winter, yogurt

Prep Time: 30 minutes

Cook Time: 40 minutes

Chilling time: 1 hour 30 minutes

Total Time: 2 hours 40 minutes

Servings: 8 slices

Calories: 257kcal

Author: Ksenia Prints

Equipment

• 1 Baking sheet
• 3 Mixing bowls
• 1 Parchment paper
• 1 Rolling Pin

Ingredients

Gluten free olive oil galette crust:

• 1½ cups (188 g) gluten-free flour (or 1¾-2 cups of cornstarch)
• 2 tbsp. sugar or maple syrup
• ¾ tsp. kosher salt
• ⅓ cup full-fat plain yogurt or vegan yogurt
• 3 Tbsp. extra-virgin olive oil

Blueberry lemon filling:

• 4 cups fresh or frozen blueberries
• 3 Tbsp. arrowroot starch or tapioca starch
• 1 Tbsp. lemon juice
• Zest of 1 lemon
• 6 tbsp. sugar or maple syrup
• 3 tbsp. fresh thyme leaves (optional)
• Lemon slices for topping
• 1 egg for egg wash (optional)

Instructions

Make dough:

Mix gluten free olive oil dough:

• In a large bowl, whisky together gluten free flour, sugar, and salt.
• In a small bowl, whisk together yogurt and oil.
• Make a well in the centre of the dry ingredients, and add in yogurt mixture. Mix it in with a fork, incorporating the dry ingredients into the wet. Finish mixing everything in with your hands - you should end up with a rough dough that comes together in one piece. If your dough isn't coming together, add in ice-cold water starting with 1 tablespoon.

Chill dough:

• Shape dough in a 1-inch-thick disc. Wrap it in plastic and transfer to refrigerator to chill for at least 2 hours.

Make blueberry lemon galette filling:

• In a large bowl, mix together the blueberries, sugar, arrowroot starch, thyme and lemon juice and zest. Set aside.

Shape gluten free galette dough:

• When ready to bake, preheat the oven to 400°F. Remove dough from the fridge, and lightly flour a large sheet of parchment paper. Roll the dough out on the floured parchment paper to a round of about 12-inches wide and ⅛-inch thick. Transfer parchment paper with the dough onto a baking sheet.
• Fill galette with the blueberry mixture, leaving about 1-½ inches around the edges empty. Fold the edges inward over the filling. Top the galette with lemon slices.
• Transfer galette to the fridge to chill for 10 minutes.

Bake gluten free blueberry lemon galette:

• Bake galette in 400°F oven for 40-50 minutes, until the crust is golen brown and the filling is cooked through.
• Let gluten free galette cool slightly on the baking sheet before serving.

Video

Nutrition

Calories: 257kcal | Carbohydrates: 47g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 22mg | Sodium: 193mg | Potassium: 83mg | Fiber: 4g | Sugar: 23g | Vitamin A: 80IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 1mg