Gluten-Free Berry Galette

Ingredients

• 1.5 cups certified gluten-free all-purpose flour blend 1.5 cups certified gluten-free all-purpose flour blend
• 0.75 cup granulated sugar 0.75 cup granulated sugar
• 0.5 cup cold unsalted butter, cut into cubes 0.5 cup cold unsalted butter, cut into cubes
• 1 large egg yolk 1 large egg yolk
• 2-3 tbsp ice water 2-3 tbsp ice water
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 0.5 tsp salt 0.5 tsp salt
• 2 cups mixed berries (fresh or frozen) 2 cups mixed berries (fresh or frozen)
• 2 tbsp cornstarch 2 tbsp cornstarch
• 1 tbsp lemon juice 1 tbsp lemon juice
• 1 large egg, beaten (for egg wash) 1 large egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for topping) 1 tbsp turbinado sugar (for topping)

Instructions

1. 1

   In a large bowl, whisk together the certified gluten-free all-purpose flour blend and salt. Cut in the cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This texture is key for a flaky crust. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together, about 2-3 tablespoons total. Be careful not to overmix, as this can make the crust tough. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten-free flours to hydrate and the butter to firm up.

2. 2

   While the dough chills, prepare the berry filling. In a medium bowl, gently toss the mixed berries with granulated sugar, cornstarch, lemon juice, and vanilla extract until evenly coated. The cornstarch will help thicken the juices as the berries bake, preventing a soggy bottom. Set aside.

3. 3

   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface (using your GF flour blend), roll out the chilled dough into a roughly 12-inch circle, about 1/8-inch thick. Carefully transfer the dough to the prepared baking sheet. If the dough cracks, you can gently press it back together.

4. 4

   Spoon the prepared berry filling into the center of the dough circle, leaving a 2-inch border. Gently fold the edges of the dough up and over the filling, pleating as you go to create a rustic, free-form tart. The filling should be visible in the center.

5. 5

   Brush the folded crust edges with the beaten egg wash and sprinkle generously with turbinado sugar for a beautiful sparkle and crunch. Bake for 30-35 minutes, or until the crust is golden brown and the berry filling is bubbly and thickened. If the crust starts to brown too quickly, you can loosely tent the galette with foil. Let the galette cool on the baking sheet for at least 15-20 minutes before slicing and serving. This allows the filling to set properly.

Nutrition (per serving)

Tips & Notes

• Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
• Roll the lemon firmly on the counter before cutting to get significantly more juice.
• Pure vanilla extract (not imitation) gives a much more complex, rounded flavor — worth the cost in simple recipes.