Summer Berry-and-Hazelnut Galette |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
gluten-free tart crust |
brown rice flour |
1 vanilla bean |
4 ounces blueberries |
4 ounces raspberries |
4 ounces sliced strawberries |
4 ounces red currants or blackberries |
3 tablespoons natural cane sugar |
4 teaspoons cornstarch |
2 tablespoons almond flour |
1 egg, lightly beaten |
Directions:
1. Prepare Gluten-Free Tart Crust. Roll dough to 1/8-inch thickness on work surface dusted with brown rice flour. Cut dough into a 10-inch circle, and transfer to a baking sheet lined with parchment paper. Set aside.
2. Split vanilla bean lengthwise, and scrape out seeds. Combine vanilla seeds, blueberries, and next 5 ingredients in a bowl. Sprinkle almond flour in center of prepared dough, and spoon berry mixture on top, leaving a 2-inch border. Fold edges of dough over berry filling, pinching together to seal any cracks. Refrigerate 20 minutes.
3. Brush edges of galette with egg, and bake at 400° for 25 minutes or until filling bubbles and crust is golden brown. Let galette cool 20 minutes before cutting.
4. Serve warm or at room temperature.
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