Bluebery lemon thyme galette

How to Make

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.

In a large bowl, whisk 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.

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

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

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

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

Roll dough out on 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 1-1/2 inches around the edges empty. Fold the edges inward over the filling. Top the galette with lemon slices.

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

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

Get Baking!