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Gluten Free Blueberry and Cream Cheese Galette
Stefani Weiss
Simple and easy to make Gluten Free Blueberry and Cream Cheese Galette. This Galette is low FODMAP and easy to digest and super delicious!
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Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Course
Breakfast, Dessert, Side Dish, Snack
Cuisine
French, Gluten-Free, Lactose-Free, Low FODMAP
Servings
2
small galettes
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Ingredients
1x
2x
3x
▢
1
gluten-free pie crust dough
▢
80
g
lactose-free cream cheese
▢
1
teaspoon
Vanilla Extract
▢
2
teaspoon
Lemon Zest
▢
3
tablespoon
Sugar
▢
150
g
fresh or frozen blueberries
▢
2
tablespoon
gluten-free flour or corn starch
▢
1
tablespoon
Sugar
▢
1
egg yolk
(for brushing the dough)
▢
1
tablespoon
brown sugar
(for sprinkling on top of the dough)
Instructions
Make the gluten-free pie dough. Use
this recipe
for a super flaky gluten-free pie crust.
To prepare the cream cheese
In a medium bowl, mix the cream cheese with 3 tablespoons of sugar, the vanilla extract, and the lemon zest.
To prepare the blueberries
If using frozen blueberries let them defrost first and drain them from the extra liquid.
Place the blueberries in a medium bowl, add the flour or the cornstarch and the sugar and mix it well.
Form a circular shape from the pie dough. Start by spreading the cream cheese mixture. Then add the blueberries. And close it on the sides.
Wisk the egg yolk and brush a thin layer over the dough. Sprinkle with brown sugar and put it in the oven to bake for 25min on 180C.
I like serving it with vegan vanilla ice cream and maple syrup ( but that's optional)
Best served warm.
Enjoy :)
Keyword
Gluten Free Blueberry and Cream Cheese Galette