Bluebery lemon thyme galette

How to Make

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

Gather the Ingredients

Gluten free olive oil galette crust: 1½ cups gluten-free flour 2 tbsp. sugar or maple syrup ¾ tsp. kosher salt ⅓ cup yogurt (vegan) 3 Tbsp. extra-virgin olive oil

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Gather the Ingredients

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)

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

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In a small bowl, whisk together yogurt and oil.

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Make a well in the centre of the dry ingredients, and add in yogurt mixture. Mix it in with a fork.

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Finish mixing everything in with your hands until you get a ball.

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TIP: If your dough isn't coming together, add in ice-cold water starting with 1 tablespoon.

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

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

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Roll dough out on floured parchment paper to a round of about 12-inches wide and ⅛-inch thick.

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Transfer parchment paper with the dough onto a baking sheet.

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Fill galette with the blueberry mixture, leaving about 1-1/2 inches around the edges empty. Fold the edges inward over the filling. Top the galette with lemon slices.

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Transfer filled galette to the fridge to chill for 10 minutes.

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

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