Rustic Polenta Crusted Blackberry Galette (gluten Free)

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Servings: 6

Prep Time: 04:00

Cook Time: 00:35

Main Ingredients

rustic pie crust:

1 cup polenta (medium grind cornmeal)

1 cup all purpose gluten free flour

4 tbs coconut sugar

1 tsp sea salt

1 egg, beaten

1/4 cup ice water

1/2 cup butter, thinly sliced

blackberry filling:

2 cups blackberries, fresh or frozen

2 tbs coconut sugar

1 tbs lemon juice

1 tsp ground cinnamon

crust topping:

2 egg + tbs water, for egg wash

1 tbs coconut sugar, for sprinkling on egg washed crust


1In a large mixing bowl, combine polenta, flour, sugar & salt. Stir

2until evenly mixed.

3Gently stir in your egg until all is moistened, followed by your cold

4water, using a spatula or your hands to mix and combine all until a

5dough forms.

6Fold in your sliced butter, knead a few times & then form your pie

7dough into a ball.

8Cover and refrigerate overnight, or at least 4 hours.

9Preheat oven to 400°F. Place a cast iron skillet or pie dish into oven

10to warm up while you prepare your galette.

11In a large bowl, combine all filling ingredients. Toss to coat, set aside.

12Remove your pie crust dough from the fridge.

13On a lightly floured or parchment paper lined cutting

14board/countertop, flatten your dough ball into a circle using your


16Sprinkle dough disc with a little polenta, take a rolling pin & gently

17roll out into a disc/circle large enough to cover your pie

18dish/skillet with a 1 1/2-2 inch overhang.

19Remove heated skillet/dish from preheated oven.

20Gently place your rolled out pie dough into your heated dish/skillet.

21Pour your berry filling evenly into center of pie dough.

22Starting with the right side overhang, gently fold dough over berries

23followed by the bottom, overlapping each side with the next. Being a

24rustic pie, it is okay if it isn't perfect, just try to evenly overlap

25your dough over the berries all the way around.

26Whisk 1 egg with 2 tbs of water to form an egg wash. Brush over edges

27& then sprinkle crust with 1 tbs coconut sugar.

28Place galette into the oven and bake for 35 minutes, or until the crust is

29golden brown & berries are bubbling.

30Let it cool & set at least 10 minutes before slicing & serving.


Additional Notes

Makes: 1 galette

Reviews: 0

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