easier than pie, just as delicious.
For the crust
- 1 1/2 cups almond flour
- 1/2 cup tapioca starch, plus more for rolling
- 2 tablespoons sugar or coconut sugar
- 1/4 teaspoon finely ground sea salt
- 4 tablespoons cold butter
- 1 1/2 – 2 tablespoons ice water
- 1 1/2 – 2 tablespoons cold vodka, or more water
For the filling
- 1 pound blueberries (about 3 cups)
- 1 tablespoon tapioca starch
- 2 tablespoons sugar or coconut sugar, plus more for sprinkling (optional)
- 2 teaspoons lemon juice
- milk or dairy-free milk for brushing the crust, optional
- In the bowl of a food processor, pulse the almond flour, tapioca starch, sugar, and salt a few times to mix.
- Add the butter and pulse 6-8 times, or until the mixture is crumbly and the butter is no larger than the size of a pea. Add the water and vodka, one tablespoon at a time, until the mixture comes together in a shaggy dough.
- Plop it out onto a piece of plastic wrap and form into a disk. Refrigerate until very cold, at least 2 hours, and preferably overnight.
- Preheat the oven to 350°F.
- In a medium bowl, mix together the blueberries, tapioca starch, sugar, and lemon juice.
- Roll out the dough, dusted with tapioca starch, on a piece of parchment paper also dusted with tapioca starch until it’s about a 14-inch circle. Slide it onto a baking sheet.
- Dump the blueberries in the center, leaving a 2-inch border around them. Gently fold the dough over the blueberries, using the parchment paper to help if necessary. If desired, brush the top of the crust with milk or cream or dairy-free milk and sprinkle with sugar.
- Bake for 45-50 minutes, or until the crust is golden brown. Allow to cool for 10 minutes before serving.
Arrowroot starch should work fine in place of tapioca starch.
If you don’t have a food processor, you can use a pastry cutter, two knives, or a box grater to cut in the butter.
Keywords: blueberry galette