Italian Rustic Blueberry Crostata
Servings: 8 servings
Calories:
This Italian Rustic Blueberry Crostata (aka galette in France) makes for a quick gluten and dairy-free dessert that is also heart-healthy. Before adding the filling, spread the bottom of the dough with no sugar blueberry jam or spread (although any kind of jam will work) to create a barrier preventing a soggy bottom. You can make one large crostata or minis. Oh, and this recipe cuts in half beautifully.
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Equipment
- 2 Meduim Bowls
- Rolling Pin
- SHeet Pan lined with parchment paper
Ingredients
Blueberry Filling
- 3 cups fresh blueberries
- 3 tablespoons maple syrup
- 1 teaspoon cornstarch
- ¼ teaspoon cinnamon
- Grated rind of 1 lemon and juice
- 1 pinch salt
- ⅓ cup no sugar blueberry jam/spread any berry flavor will work
Gluten-Free Crust
- 2 ½ cups fine almond flour
- ¾ cup white or brown rice flour
- ⅓ cup tapioca starch
- ¼ cup coconut sugar plus 2 tbsp for topping
- ¼ teaspoon fine sea salt
- 5 to 7 tablespoons water doesn't have to be cold
Instructions
Blueberry Filling
- In a small to medium saucepan combine 2½ cups blueberries, maple syrup, cornstarch, salt, lemon juice, lemon rind, and cinnamon. Bring to a boil over medium heat, and cook stirring for approximately 2 minutes until thickened, remove from heat and stir in lemon juice and remaining ½ cup of blueberries, let cool.
Gluten-Free Crust
- Sift dry ingredients together. This helps to create a lighter more delicate crust.
- Add water 2 tablespoons at a time and mix. If you add too much water, add a tsp of brown rice flour AND a tsp of almond flour to counter the over-watering. You want a slightly sticky dough that can be rolled.
- Place dough between two sheets of parchment paper and roll in a round to 1/8 inch thickness. You can also divide the dough into 10 or 12 equal balls for mini crostatas which are super cute and easy for hand holding.
- Transfer rolled-out dough to a sheet pan lined with parchment paper.
Make Crostata
- Preheat oven to 375℉.
- Spread jam on the bottom of a round to within 1 inch of the edge. Spoon on the blueberry filling. Fold in the edge of the pastry overlapping the edges to form a rustic-looking edge. Press lightly to secure the seals.
- Bake for 15-20 minutes depending on your oven. Completely cool. The leftover crostata should be covered and stored in the fridge. After 2 days the crust becomes soggy.
