"Pear and blueberry galette made with a crispy, buttery, gluten-free crust and topped with my ice-cream.
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I used pears because they are in season here in Australia, but any fruit works here. Apples, peaches, berries are all great options."
Bluebery and Pear Galette
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- Recipe Card
Prep time 30mins
Cook time 35mins
Serves or Makes: 6
Recipe Card
ingredients
- 1 1/2 cup gluten free flour
- 1 tablespoon coconut sugar
- 1/2 teaspoon salt
- 1/2 cup butter, chilled
- 1/4 cold water
- 1 tablespoon honey
- 2 pears, peeled and thinly sliced
- 1/2 cup blueberries
- 1 egg
- 1 teaspoon sugar
Method
Step 1
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
Step 2
Place the flour, sugar, salt and the butter into a bowl and, using a pastry cutter, cut the butter in small pieces. Slowly drizzle in ice water, gently incorporating with a fork.
Step 3
Squeeze the dough together into a few handfuls. If it sticks, continue to form the dough into a disc. If still too dry, add another tablespoon of water. Cover and chill the dough for an hour in the fridge.
Step 4
Flour your surface and roll the dough into a large circle, about 12” in diameter. Transfer to the parchment lined baking sheet before adding fruit.
Step 5
Add the honey to the center of the dough, layer the pear slices and blueberries. Fold the edges of the pie crust towards the center, leaving a small circle of exposed fruit. Lightly whisk the egg together with a splash of water. Brush the egg wash over the crust and sprinkle with sugar.
Step 6
Bake until crust is firm and golden, about 35 minutes. Allow to cool for 15 minutes before serving. Enjoy with some ice cream!