courtesy of Mark MathewsonSusan Hart’s gluten free blackberry galette is adapted from a Julia Child recipe.
The blackberry canes in my garden are prolific this year. The berries can be tart, but when ripe, they have a deep perfume flavor that I haven't encountered in other blackberries. The canes came with the property, so I don't know the variety, but I am spoiled now for commercial blackberries.Galette is a rustic tart, with the edges folded back over the filling. There also is a little cornmeal in the dough, which adds some crunch to the crust. Last Saturday, I helped a friend celebrate his birthday by baking a blackberry galette, a slice of which you see in the photo with this article. What a nice way to enjoy the fruits of late summer. I have shared this galette dough recipe with you before, but it bears repeating. Last time I introduced a savory tomato/cheese galette; this time the filling is sweet. The recipe is adapted from Baking With Julia, a compendium of terrific recipes from Julia Child.
3 tablespoons sour cream1⁄3 cup ice water1⁄3 cup brown rice flour1⁄3 cup tapioca flour1⁄3 cup potato starch1⁄4 cup yellow cornmeal1 teaspoon sugar1⁄2 teaspoon salt7 tablespoons cold, unsalted butter, cut into 10 pieces(I have made this successfully with “sour cream” made from tofu and with canola margarine in place of butter for a dairy-free version.)Mix the sour cream and ice water together in a bowl and set it aside. In a larger bowl, mix the brown rice flour, tapioca flour, potato starch, cornmeal, sugar and salt. Blend in the butter with a pastry cutter until the dough has clumps the size of a pea and smaller. Stir in the sour cream/water mixture until the dough forms soft lumps. This dough also can be made in a food processor.With rice-floured hands, divide the dough in half and store each half in a rice-floured plastic wrap in the refrigerator for two hours, or as long as overnight.Take the dough out of the refrigerator about 15 minutes before you want to roll it out.Preheat oven to 400 degrees.
2 cups blackberries1⁄4 cup agave nectar1 tablespoon orange zest, firmly packed1⁄2 teaspoon cinnamon2 teaspoons butterMix all together in a medium bowl. Roll out the galette dough with a floured rolling pin on parchment paper floured with gluten-free flour. The dough should be about a 12- to 14-inch round. Mound the blackberry mixture in the center two-thirds of the dough. Dot the fruit with small pieces of the butter, then lap the outer third of the dough back over the filling. The folded-back dough will have a pleated look.Slide the galette, on the parchment paper, onto a cookie sheet. Place the sheet in the oven and bake the galette for 35-40 minutes. Serve slightly warm or at room temperature with your favorite ice cream.Bon apptit!Carson City's Gluten-free Discussion Group meets at 7:30 p.m. Monday. Email me for details at glutenfree.hart@gmail.com, or give me a call at 775-291-1070.• Susan Hart has been cooking gluten-free for 15 years. She can be reached at glutenfree.hart@gmail.com.
