Mini Cranberry Blueberry Galette Recipe {gluten-free} (2024)

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I havebig love for pastry magicians and pie queens. Even after lots of practice making gluten-free crusts and baked goods of different kinds, working with a sheet of dough is still intimidating.

So mini blueberry galettes to the rescue this Thanksgiving… rustic and juicy, with a flaky crust that doesn’t have to be carefully configured. My way of saying thanks for a little less imperfection in my life, and a whole lot to be grateful for.

Mini Cranberry Blueberry Galette Recipe {gluten-free} (2)

Sure,we should count our blessings every day as some would say, not just the holidays. But I appreciate theirpower in making us all pause a bit, to reflect on why we’re so fortunate to be right where we are. To spend extratime together, to love a little harder.

This year I’m saying extra prayers for my restored health, and ability to live a full life that I wasn’t sure I’d ever have again – grateful to have healed the small intestinal bacterial overgrowth so I can eat what I love and embrace all that food brings to my life, including the people and a career I wouldn’t trade for the world.

Mini Cranberry Blueberry Galette Recipe {gluten-free} (3)

This post is sponsored by Cascadian Farm, and I’m using their special Mountain Peak Organic Blueberries, grown on their farm in Skagit Valley, WA. They’re so bountiful and juicy!Four varieties of blueberries (Patriots, Toros, Bluecrop, & Spartan) are in each bag, making for a diverse and flavorful blend. Be on the lookout for them exclusively at Whole Foods.

And finally an answer last month to the intense headaches and constant earaches. Theepiglottisin my throat is out of place, which has decreased my airway to 1/3 of normal.From the distress of trying to figure out how to breathe, myjaw moved out of place and now I have bone on bone contact on both sides.

The constant grinding and all of my muscles in my face trying to brace the pain is inevitably the cause, so to we fix it, I am wearing a custom brace on my lower teeth all day, every day, for 8 months. If all goes correctly, my jaw will move forward, and allow the soft tissue to slide into place and act as a cushion. When that happens, my epiglottis should move at the same time.

Mini Cranberry Blueberry Galette Recipe {gluten-free} (4)Mini Cranberry Blueberry Galette Recipe {gluten-free} (5)Hallelujah. I’ve been wearing the “retainer” for about two weeks and the number of days in between the headaches is getting longer, which is great. I know it will be up and down as my face tries to figure out what is going on, but it’s progress. Not only am I feeling better, but much more at peace knowing there is an answer, and a reason.

And did I mention there’s a reason forthese mini galettes too? They were the answer to my desire foreveryone at the Thanksgiving table to havetheir own little pie, without all the fuss.

Mini Cranberry Blueberry Galette Recipe {gluten-free} (6)Mini Cranberry Blueberry Galette Recipe {gluten-free} (7)The gluten-free crust is one of all butter, flaky and light, yet holds the cranberries and blueberries inside. These two fruits are the perfect match for each other, a combination of tart and sweet in each bite.

Fruit forward and juicy, just like a good wine.

Some of the juices will bubble over the top as they bake,creating a beautiful, rustic bleed.

Not only would the galettes be a great end to y0ur turkey feast, but really anytime during the holidays.

I loveto serve these fruit purses with homemade vanilla ice cream, straight from the the oven, melting its way into dessert heaven.

It reminds me of berries and cream, one of the simplest delights.

Mini Cranberry Blueberry Galette Recipe {gluten-free} (8)

Mini Cranberry Blueberry Galette Recipe {gluten-free} (9)

Mini Cranberry Blueberry Galette Recipe {gluten-free} (10)Mini Cranberry Blueberry Galette Recipe {gluten-free} (11)Mini Cranberry Blueberry Galette Recipe {gluten-free} (12)

Mini Cranberry Blueberry Galette Recipe {gluten-free} (13)

Mini Cranberry Blueberry Gluten Free Galettes

Treat yourself to a single serve pie with these mini blueberry galettes!

5 from 1 vote

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Prep Time :30 minutes minutes

Cook Time :25 minutes minutes

Additional Time :40 minutes minutes

Total Time :1 hour hour 35 minutes minutes

Yield: 9 mini galettes

Author: Amanda Paa

SCALE:

Ingredients

  • gluten-free pastry dough:
  • 50 grams superfine brown rice flour plus more for dusting
  • 90 grams oat flour
  • 40 grams tapioca starch
  • 1 tablespoon organic cane sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 stick 8 tablespoons or 110 g cold unsalted butter, cut into 1/2-inch cubes
  • 1 egg yolk
  • 5 tablespoons ice cold water
  • cranberry-blueberry filling:
  • 1 8 ounce bag Cascadian Farm organic Mountain Peak frozen blueberries
  • 1 1/4 cups fresh cranberries
  • 1 1/2 tablespoons tapioca starch or cornstarch
  • 1/3 cup organic cane sugar
  • 1 1/2 tablespoons fresh lemon juice
  • for top of crust:
  • 1 egg yolk beaten
  • turbinado sugar for dusting

Instructions

  • Combine the first six ingredients in a food processor. Pulse once or twice to combine. Add the diced butter and pulse until you end up with small pieces of butter that are visible throughout the flour.

  • In a small bowl, whisk together the egg yolk and 3 tablespoons ice water. Add it to the dough and pulse until it comes together. Add 2 more tablespoons ice water.

  • Turn the dough onto a work surface, knead it a couple of times, and form a disk. Wrap in plastic wrap, flatten it, and refrigerate for at least 40 minutes.

  • Preheat the oven to 400 degrees F. Mix together the filling ingredients in a large bowl, coating completely, and let sit. Then, generously flour your surface, and grab about 2 tablespoons dough. Roll out each dough ball into 4 to 5 inch wide circles, about 1/8 inch thick. Transfer to a parchment lined baking pan. Then, add 3 tablespoons fruit mixture to the middle of the dough. Fold the edges up and pinch together where possible.

  • Brush the edges with egg yolk, and sprinkle with turbinado sugar. Repeat.

  • Bake for 22 to 24 minutes, until bubbling and golden brown. Remove from oven and let stand for 15 minutes before serving

Thank you for making Heartbeet Kitchen possible! To help me pay for my domain, hosting, and enormous grocery bill, this blog is supported through the use of affiliate links. This means that I will earn a commission if you make a purchase through one of these links.

Mini Cranberry Blueberry Galette Recipe {gluten-free} (2024)

FAQs

Can you make galette the day before? ›

Make ahead: Dough can be made up to 3 days in advance and stored in the refrigerator or frozen for up to 3 months. Storage: Galette is best eaten the day it is baked. Store leftovers, loosely covered, at room temperature for up to 2 days.

Can I substitute blueberries for cranberries? ›

If you can't find fresh cranberries, fresh blueberries make a good substitute; just reduce the sugar in the filling by ½ cup.

How do you keep the bottom of galette from getting soggy? ›

Brushing the interior crust of the galette with egg white before adding the filling is a tried and true method for preventing a soggy bottom. The egg white creates a seal that prevents excess moisture from soaking into the crust.

How do you make a galette not soggy? ›

Don't skip the cornstarch in the recipe, to avoid a runny filling and soggy bottom. Drain the excess liquid from the peach mixture as you add them to the crust. Most importantly, be sure to cook the galette completely. The galette is fully baked when the crust is deep golden brown and the peaches are bubbling.

Do cranberries need to be cooked before baking? ›

While cranberries should not be eaten as is (they are unpleasantly tart), they do not need to be cooked before they are used in baked goods. Cranberries are used raw in salads and uncooked sauces, but these dishes always include sweeteners and/or sweet ingredients to balance the tartness.

Should cranberries be chopped before baking? ›

Baking with Cranberries: Cut cranberries in half before adding them to baked goods to prevent them from swelling and popping. Cooking Cranberries on the Stove-Top: Simmer whole cranberries gently in a small amount of water, uncovered, since too much steam might cause them to swell and explode.

Which is healthier cranberries or blueberries? ›

The cranberry is also a contender when it comes to antioxidant content. While wild blueberries outperform them when it comes to measuring both antioxidant capacity and cellular antioxidant activity, cranberries pack their own health punch.

Can you refrigerate a galette before baking? ›

After you roll out and fill the sourdough galette crust, fold the clean-bordered crust over the edges of the filling. Then, refrigerate the galette for 15 to 30 minutes before baking. This refrigeration will ensure the crust stays firm and prevents the filling from leaking.

Should you make pie the day of or the day before? ›

If you can, make pie the day before or early in the day you plan to serve. “Most pies are better off if they set up, even if you want it warm,” Bishop said. “Cool it down, and if you want, pop it back into the oven for a few minutes before serving. One of the biggest mistakes you can make is cutting into it too early.”

Can you reheat cooked galette? ›

Reheat your galette in an oven preheated to 350 F, until just warmed through. If necessary, wrap in aluminum foil to prevent burning on the crust. If you try to reheat in the microwave the crust may become soggy so I definitely recommend reheating in the oven.

Why is my galette soggy? ›

Whether making a sweet or savory galette, a soggy bottom can be difficult to avoid because the fruits or vegetables in the filling release water as the galette bakes. Here at ATK, we've come up with many crisp-crust solutions, such as parcooking the vegetables in the filling or macerating and draining the fruit.

References

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