Summer Berry-And-Hazelnut Galette – a delicious recipe with Brown rice flour, vanilla bean, blueberries, raspberries, strawberries, red currants. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Prepare Gluten-Free Tart Crust. Roll dough to 1/8-inch thickness on work surface dusted with brown rice flour. Cut dough into a 10-inch circle, and transfer to a baking sheet lined with parchment paper. Set aside.
2
Split vanilla bean lengthwise, and scrape out seeds. Combine vanilla seeds, blueberries, and next 5 ingredients in a bowl. Sprinkle almond flour in center of prepared dough, and spoon berry mixture on top, leaving a 2-inch border. Fold edges of dough over berry filling, pinching together to seal any cracks. Refrigerate 20 minutes.
3
Brush edges of galette with egg, and bake at 400u00b0 for 25 minutes or until filling bubbles and crust is golden brown. Let galette cool 20 minutes before cutting.
4
Serve warm or at room temperature.
239
kcal
Calories
6
g
Fat
27
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: Brown rice flour, 1 vanilla bean, 4 ounces blueberries, 4 ounces raspberries, and more.
Yes, Summer Berry-And-Hazelnut Galette falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
