Gluten-Free Blueberry Galette with Brie
I’m not going to try to explain the thoughts that preceded this. All I know is that I have quite a bit of brie in the freezer. And I have a thing for galettes. And homemade pie crust. Thus, this Gluten-Free Blueberry Galette was born.
In this case, the crust is speckled with bits of dried, crushed lavender. I’ve paired blueberry and lavender once before in some pancakes and loved how it turned out.
The brie? Well, like I said. I have a lot of it in the freezer. (Don’t ask.) I hoped for a cheesecake-like taste with a little more punch.
And that’s exactly what I got.
Can I tell you how much love baked blueberries? I do. I’m pretty sure we liked this galette, too. “Pretty sure” because the entire time we were trying to decide if it was really good or just really interesting. A lot of bites went into our research.
I think the fact that the whole thing was gone in an hour means we liked it.
Blueberry Brie Galette
Yield: Serves 6
Prep Time: 20 minutes
Cook Time: About 25 minutes
Total Time: About 45 minutes
Ingredients:
- One Batch Perfect Gluten-Free Pie Crust (add 1/2 teaspoon lavender to the dry portion of the dough)
- 6 ounces of brie cheese
- 2 cups fresh blueberries
- juice from 1 small lemon
- 1/4 cup coconut sugar or raw turbinado sugar, divided
Directions:
To assemble:
Preheat the oven to 350 degrees F.
Slice the rind off of the brie and cut remaining cheese into 1/2-inch strips. Place blueberries in a bowl with the juice from one lemon and 2 T of raw sugar. Toss to combine.
Place dough on a piece of parchment paper or a silicone liner, sprinkled liberally with flour, on your counter. Roll out the dough until it’s about 1/8th of an inch thick (like you would for a pie crust). Carefully transfer the parchment/liner to a baking sheet.
Arrange brie slices in the center of the dough, leaving a 2-3 inch border. Spoon 2/3 of the blueberries over the brie, then fold up the edges of the dough around the filling with the center exposed. (Use a dough scraper or a spatula if it sticks.) Place the remaining blueberries on the center.
Brush the remaining egg over the crust and sprinkle the remaining 2 T of raw sugar over the galette. Bake for 350 degrees for 20-25 minutes or until the filling is bubbly and the crust is golden brown.
Allow galette to sit for about 10 minutes before slicing.
from Perry’s Plate
WHat a cool idea! So fancy and yet so easy and rustic. Perfect :) I can't wait to try this!
Galettes are my favorite! I've never made a sweet one but I can't wait to try!
I'm very intrigued by this whole thing…
Wow this sounds so great!
Wow… That looks really good. I love the brie – what a great idea!
This is beautiful! I'm intrigued by the lavender, blueberry, brie combo!
I love galettes because you don't have to make the crust look as pretty. And my mouth started watering at the first picture here…. I really need to get my hands on some brie!
This looks incredible! I'm with you – I love galettes…so beautiful, homey and tasty! I've made something similar with lemon and a corn meal crust…
Yum! Lavender in a pie crust sounds so good.
This may sound a bit silly but, with the capital t, do you mean a table spoon?
Have a nice weekend.
blueberries and brie, what's not to like! I think my bites would revolve around determining if it was best for breakfast, snack, dinner, or dessert… perhaps all of the above.
oh my!! What a creation! I wish I had a stockpile of brie in my freezer ;)
I went to a lavender farm last weekend and though I didn't get any, I'm excited to get some sometime and experiment in cooking/baking with it!
Velvet – Sorry for the confusion! Yes, the capital T is a tablespoon.
You don't ever have to explain brie to me. Ever. I love it any which way. And this looks especially amazing.
That looks amazing. So rustic and fancy at the same time.
Hello,
We bumped into your blog and we really liked it – great recipes YUM YUM.
We would like to add it to the Petitchef.com.
We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.
Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.
To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"
Best regards,
Vincent
petitchef.com
I want to come to your house to eat!! You make such pretty, fancy, gourmet eats, and everything always looks perfect! Your family is so lucky to have you to cook for them :-)
Ooh, I want this. I'm not even a huge blueberry fan, but this looks amazing!
I'm with you – if you at the whole thing in less than an hour, you don't need to debate whether it was good or interesting. It was BOTH!
Oh, swoon! That looks so inviting and delicious!
I just died and went to heaven. For reals, I’d eat this every day for the rest of my life!
At least the blueberries would keep you alive! :)
Pingback: Raspberry Brie Galette « The Teenage Taste
Pingback: Bacon, Date, And Goat Cheese Galette « The Teenage Taste
Since i didn’t have copious amounts of brie and wanted more of a sweet instead of savory galette, I used marscapone mixed with sugar and meyer lemon zest. I also used the meyer lemon for the juice and more zest with the blueberries. Delish!!
Pingback: Salted Caramel Apple Galette « The Teenage Taste
Pingback: What’s the difference between baking soda and baking powder?