Amazing flavors and textures combine in this juicy & decadent gluten free blackberry galette with a crispy polenta rustic pie crust.
This beautiful galette is hands down one of the tastiest things I've ever made! The first bite, and I was sold.
I'm not sure if it's the perfect tart sweetness and juiciness of the blackberries touched by a kiss of cinnamon, or the amazingly divine crispy polenta crust that adds a wealth of flavor & texture to an already delicious pie filling. . .
But, one thing's for certain -- it's ridiculously tasty!
One of the things I liked most about this galette is how well the pie crust dough held together, rolled out, and certainly didn't act or taste as if it was missing gluten. What a treat!
Whether for yourself, your family, or for entertaining guests -- have no doubt that this wonderful galette will both impress and please the senses!
Rustic Polenta Crusted Blackberry Galette (Gluten Free)
Makes: 1 galette
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
2 cups blackberries, fresh or frozen
2 tbs coconut sugar
1 tbs lemon juice
1 tsp ground cinnamon
1 egg + 2 tbs water, for egg wash
1 tbs coconut sugar, for sprinkling on egg washed crust
In a large mixing bowl, combine polenta, flour, sugar & salt. Stir
until evenly mixed.
Gently stir in your egg until all is moistened, followed by your cold
water, using a spatula or your hands to mix and combine all until a
Fold in your sliced butter, knead a few times & then form your pie
dough into a ball.
Cover and refrigerate overnight, or at least 4 hours.
Preheat oven to 400°F. Place a cast iron skillet or pie dish into oven
to warm up while you prepare your galette.
In a large bowl, combine all filling ingredients. Toss to coat, set aside.
Remove your pie crust dough from the fridge.
On a lightly floured or parchment paper lined cutting
board/countertop, flatten your dough ball into a circle using your
Sprinkle dough disc with a little polenta, take a rolling pin & gently
roll out into a disc/circle large enough to cover your pie
dish/skillet with a 1 1/2-2 inch overhang.
Remove heated skillet/dish from preheated oven.
Gently place your rolled out pie dough into your heated dish/skillet.
Pour your berry filling evenly into center of pie dough.
Starting with the right side overhang, gently fold dough over berries
followed by the bottom, overlapping each side with the next. Being a
rustic pie, it is okay if it isn't perfect, just try to evenly overlap
your dough over the berries all the way around.
Whisk 1 egg with 2 tbs of water to form an egg wash. Brush over edges
& then sprinkle crust with 1 tbs coconut sugar.
Place galette into oven and bake for 35 minutes, or until crust is
golden brown & berries are bubbling.
Let it cool & set at least 10 minutes before slicing & serving.
Products used in this recipe: