This easy and healthy gluten-free blueberry galette recipe is perfect for early fall. These galettes come our crispy from the outside and tender from the inside, with juicy cinnamon-spiced blueberry filling.
1 MAKE THE PASTRY: Combine Greek yogurt, loosely beaten egg, baking powder, salt, brown sugar and warm water. Gradually add buckwheat flour, until the dough is soft and elastic. Cover it loosely with a kitchen towel and let rest for 20 minutes.
2 PREPARE THE FILLING: Mix blueberries and pitted wild plums with brown sugar, cinnamon and ground cloves.
3 ASSEMBLE THE GALETTE: Divide the pastry into three balls and roll each into a circle on a flour-dusted surface with a rolling pin. The circles should be around 0.4 cm or 0.15 inch thick. Preheat the oven to 190 °C or 370 °F. Put one third of the filling in the middle of each circle and gently fold the pastry over the filling, leaving the middle opened. Line the baking tray with parchment paper and transfer the galettes. Cut 3 tin foil circles to cover the middles. Bake for 20 minutes or until golden-brown. Top with a scoop of blueberry cheesecake ice cream for an extra blueberry flavor. Enjoy!
