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Blueberry Galette

August 11, 2015 By Jessica

A couple of weeks before moving day last month I bought baskets of blueberries (’tis the season!) to make a galette for Friday night dessert after an exhausting week of packing. I’m happy to finally (!) share this because I think you will love it.

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Every sweet blueberry bite of it.

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As beautiful as it was coming out of the oven bubbling summer goodness, I decided we needed to a la mode this big beautiful hunk of fruit dessert.

Summer blueberries have their own clout (SO many antioxidants) and can stand alone with its sweet flavor but…

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why the heck not? It’s summer.

Let’s bring out the ice cream. Snickerdoodle ice cream.

Have you seen the new cashew based flavors So Delicious? The folks at So Delicious were kind enough to send me the new flavors to try and what a treat they were. I became a little obsessed with the snickerdoodle flavor. They got the flavor right on and the cashew base makes it oh so creamy.

You guys, this cinnamon sugar cookie snickerdoodle flavor is dairy, gluten, soy and egg free. It tastes similar to snickerdoodle cookies dunked in milk and the perfect addition to this blueberry galette on a summer night.

Phew. Got this photo in before the sun went down.

Some may say vanilla ice cream is the classic a la mode flavor – forget it, go for the snickerdoodle. The cinnamon/blueberry combo is too good to pass up.

By the way, their new cashew flavors are all GF, DF, SF, and Vegan. I found them to be creamier than the coconut based flavors they make. If you haven’t tried them yet you must. They have a salted caramel cluster flavor for you salty/sweet lovers (myself included) that I scooped (softened so that it can easily be sandwiched) between my chocolate chip cookies and then wrapped in wax paper and froze it for an hour. THAT is one ice cream cookie sandwich you need to try.

I love summer and can’t believe it’s almost over (whaaaaa!!)

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Funny enough, a week after we devoured this luscious dessert I received the July issue of Bon Appetit with a big blueberry galette on the cover!

So if you happened to see that big beautiful galette on the July cover and wished it was gluten free, dairy free, soy free, egg free (that’s a lot of frees) consider your wish granted. #iheartyou

This is more “free form” and forgiving than pie is, so have fun with it. I pulled out dough I had prepared and froze in May (would have never remembered if I didn’t date my freezer bags!) and let it thaw overnight in the fridge.

Day of: prepared the blueberry filling …

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Stirred it all together …

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Then rolled out the dough on the floured parchment paper to transfer (along with the paper) onto the baking sheet.

Note: If you try to lift it off the paper it will fall apart. Gluten free will do that to ya.

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Add the filling …

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Then crimp the dough. If sections of dough begin to break (chilled dough is harder to work with than room temperature) you can either: overlap dough to patch up the cracks, or wait 15-30 minutes until the dough softens then crimp and chill the galette for 30 minutes before baking.

I crimped the chilled dough and patched a few spots, then brushed my wash over with a little extra on the patched areas to push the dough together.

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Works like a charm, fortunately. I dread the chilling-warming-then-chilling-steps that inevitably comes with gluten free pie dough. Please don’t let it stop you from making galettes (and pies) because the rewards are worth it.

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Even if you have never made a galette before you can do this!

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If you love fruit desserts give this galette a try before summers’ end you will be glad you did. And don’t forget the ice cream, lots of ice cream (hehe).

Oh, and before I go I wanted to tell you about the little icon on my posts recently. It’s an app by a company called Chickory, it breaks down the recipe to give you a shopping list for the recipe. Kinda cool huh? I thought this may be helpful to you guys so I teamed up with them to make shopping easier. I did notice that if I’m not specific with the brand it will give a suggestion that may not be gluten-free, dairy-free, or soy-free or any other allergen food; so with that, if you are new to allergen free cooking please don’t hesitate to ask about brands suggested or check the ingredients – I am happy to help.

Keep in mind: I use organic ingredients (when available) but don’t note that in every recipe and reading labels is my mantra for new products, as well as existing products that are “new and improved”. Hope this little tool is helpful. Please comment and tell me if it does. 🙂

xx
Jessica

Blueberry Galette
 
Save Print
Prep time
45 mins
Cook time
28 mins
Total time
1 hour 13 mins
 
This blueberry galette is as easy as it is delicious, filled with sweet fresh blueberries in a slightly sweet crust and topped with snickerdoodle ice cream. Gluten free, dairy free, egg free, soy free, refined sugar-free!
Jessica: From Jessica's Kitchen
Recipe type: Dessert
Serves: 8
Ingredients
  • Flaky Pie Dough Ingredients:
  • 1 package Bob’s Red Mill Pie Crust
  • 8 tablespoons (4 oz) organic palm shortening, cut up into pieces
  • 12 tablespoons (6 oz) earth balance soy free spread, cut into pieces
  • 1 teaspoon distilled white vinegar
  • 7 tablespoons ice water (I leave more like ½ cup in a measuring cup with an ice cube, for easy measuring at the counter)
  • *This will make two pie crusts - freeze the other for another time
  • Filling:
  • 4 cups fresh blueberries
  • 2 tablespoons lemon juice
  • ¼ cup cane sugar
  • 3 tablespoons white rice flour or tapioca starch, plus extra for rolling dough
  • ¼ cup So Delicious coconut milk or creamer, original flavor
  • 1 teaspoon coconut oil or earth balance soy free spread, melted
  • 1 tablespoon turbinado sugar (optional)
  • So Delicious Snickerdoodle ice cream
Preparation
  1. Prepare the dough and chill (see my apple pie recipe for preparation).
  2. Preheat the oven to 425 degrees F (220 C). Prepare a baking sheet. Lightly flour a sheet of parchment paper, roll out the dough into an oval (or round) about 14 inches long and 8 inches wide (give or take) and about ⅛ inch thick. Transfer to the baking sheet.
  3. In a bowl, combine blueberries, lemon juice, sugar, and flour. Spoon the filling onto the dough, leaving a 2-inch border uncovered around the edge. Fold the edge up and over the filling, gently overlapping sections. Gently press to close any open cracks that may allow juice to seep through during baking.
  4. In a small bowl, combine coconut milk (or creamer) with coconut oil (or earth balance) and brush the border with mixture. Sway the brush (with wash) over any missed cracks if needed to prevent further handling of the dough (too much touching may warm the dough!) If you like, evenly sprinkle on the turbinado sugar.
  5. Bake until the filling is bubbling and the pastry edge is golden brown, 25-28 minutes. Let it cool 10 minutes before serving with scoops of ice cream on top.
  6. Some Notes:
  7. Given that I don't use egg as a wash it still comes out golden on the edges due to fat added to the "milk"; without it the crust will be pale and look raw.
  8. I chose not to add additional sugar to the crust to keep the sugar down since the berries were so sweet already.
  9. This is a very easy going dessert, it will work with just about any quick baking fruit. Strawberries, raspberries, figs, cherries, or blackberries would all be delicious and compliment the snickerdoodle ice cream flavor perfectly.
3.3.3077

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gluten free dairy free recipes
recipe image
Recipes
Gluten Free Blueberry Galette
Published On
2015-08-11
Average Rating
4.51star1star1star1star1star Based on 3 Review(s)

Filed Under: dessert, vegan Tagged With: dairy-free, dessert, gluten-free, soy-free, vegan

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Comments

  1. Vicky says

    August 12, 2015 at 7:15 am

    I've never made galette before or pie. What do you suggest I used to roll out the dough? I don't have a rolling pin. This looks so good with the ice cream scoops on top! I tried the snickerdoodle flavor but just from the pint this takes it to a whole other level!
    Reply
    • Jessica says

      August 12, 2015 at 11:22 am

      Any vodka or wine bottles on hand? Those work well! Just make sure to wash them well before rolling. Hope you get to try this!
      Reply
  2. Amy says

    August 12, 2015 at 7:34 am

    Heck yes to ice cream on top! This looks heavenly Jessica!
    Reply
    • Jessica says

      August 12, 2015 at 11:22 am

      Thank you Amy!!
      Reply
  3. Jenna says

    August 12, 2015 at 8:13 am

    I have tons of blueberries that I don't know what to do with, thanks for sharing this it looks so yummy and easier than pie!
    Reply
    • Jessica says

      August 12, 2015 at 11:23 am

      Thanks Jenna! Much easier than pie with all the sweet benefits :)
      Reply
  4. Haven says

    August 12, 2015 at 8:20 am

    YUM!! I did see the Bon Appetit cover and feel lucky to have this post in my inbox today :) Can't wait to try this!
    Reply
    • Jessica says

      August 12, 2015 at 11:24 am

      Aw, thanks Haven, you are so sweet :)Enjoy!
      Reply
  5. Christine says

    August 12, 2015 at 9:44 am

    I'm also curious about what to use instead of a rolling pin. This looks amazing with all that melty ice cream on top. Need to make this!
    Reply
    • Jessica says

      August 12, 2015 at 11:25 am

      Thanks Christine! Vodka or wine bottle should do the trick, just be sure to wash the bottle well before rolling. :)
      Reply
  6. Lauren Sataya says

    August 12, 2015 at 3:41 pm

    Yes to fruit desserts! Blueberry is my favorite. I love the idea of blueberry galette topped with ice cream. I will be looking for this brand and can't wait to bake this Saturday on my day off! Thanks Jessica!
    Reply
  7. Kim says

    August 12, 2015 at 7:28 pm

    This looks delicious, any suggestions on making this sugar free? Thanks!
    Reply
    • Jessica says

      August 29, 2015 at 8:50 pm

      Kim, Sorry for the late response; I guess you could substitute the sugar for xylitol or another sugar alternative. I'm not really sure and haven't made this sugar free but don't see why it wouldn't work sugar free. Hope that helps. Please let me know how it turns out :)
      Reply
  8. Phoebe says

    August 13, 2015 at 9:09 am

    These photos are making me DROOL
    Reply
    • Jessica says

      August 29, 2015 at 8:57 pm

      Thanks Phoebe! Wait until you try it and make a little extra for next days lunch :)
      Reply
  9. Erin says

    August 13, 2015 at 11:16 pm

    This looks downright delicious! Will need to make this before summer is over. Galette is usually round, what inspired you to make it oval?
    Reply
    • Jessica says

      August 29, 2015 at 8:52 pm

      Thanks Erin-It was really more out of convenience and somewhat laziness, I rolled the dough out directly on the parchment-lined baking sheet and went long on one end and not the other :)
      Reply
  10. Jackie says

    August 18, 2015 at 10:19 am

    I made this today for my sister visiting, she is vegan and I have celiac. I'm not much of a baker but my galette came out deeeelicious. I added turbinado sugar on the edges and plenty of snickerdoodle ice cream on top and wow! I needed 3 more minutes of baking, other than that recipe was on point. Thanks for the recipe!
    Reply
    • Jessica says

      August 29, 2015 at 9:00 pm

      Yay!! Thank you for sharing Jackie...bet you're sister wants to visit a lot more often now lol!
      Reply
  11. Alice J. says

    June 4, 2016 at 3:33 pm

    This galette was a hit last night, I brought it over to my brother's dinner party and topped it with vanilla ice cream as you suggested. I made it once before just to make sure it would be good enough to share. :) I'm celiac but no one else is and they all thought it tasted like it had gluten and dairy and loved it! My only question is how long can I freeze the second pie crust? I like the ideaof making it with strawberries next.
    Reply
    • Jessica says

      June 9, 2016 at 6:25 pm

      Yay, happy to hear it was a hit! Well sealed, it can stay in the freezer up to three months. Strawberries would be deeelicious, let me know how it turns out!
      Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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