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.

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.

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.

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 Gluten Free Galettes

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

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

Notes

Adapted from Canelle Vanille

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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.

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.

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