Gluten Free Blueberry and Cream Cheese Galette
Simple and easy to make Gluten Free Blueberry and Cream Cheese Galette. This Galette is low FODMAP and easy to digest and super delicious!
- 1 gluten-free pie crust dough
- 80 g lactose-free cream cheese
- 1 tsp Vanilla Extract
- 2 tsp Lemon Zest
- 3 Tbsp Sugar
- 150 g fresh or frozen blueberries
- 2 Tbsp gluten-free flour or corn starch
- 1 Tbsp Sugar
- 1 egg yolk (for brushing the dough)
- 1 Tbsp brown sugar (for sprinkling on top of the dough)
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.