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Rustic Blueberry Tart

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Back from our early summer adventures, we’ve hit a mid-summer slump with a call for simplicity. Lazy mornings, followed by warm afternoons, requires most of my kitchen work to be done in the early morning hours.  With Bill off to work and a large basket of plump, juicy blueberries calling to me, I decided a Rustic Blueberry Tart would be the perfect addition to our day.

"Rustic Blueberry Tart"

Simple food starts with simple ingredients.

I love the way my tart is less than perfect and oozes with sweet berry juice. The kind of splendiferous ease fitting for a lazy summer day.

"Rustic Blueberry Tart"

As you head out the door this summer, I hope you’ll keep it simple, feel the abundance in your life and enjoy every bite!

Much love my friends!

Kris
"Rustic Blueberry Tart"

"Rustic Blueberry Tart"

Rustic Blueberry Tart
Yields 6
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Ingredients
  1. Crust: (DIY Gluten-Free Mix)
  2. 1/2 cup teff flour
  3. 1/2 cup sweet rice flour
  4. 1/2 cup gf oat flour
  5. 2 Tablespoons tapioca flour
  6. (Optional: Use 2 cups of your favorite gluten-free flour instead of our DIY mix)
  7. 1 Tablespoon ground golden flax
  8. 1 tablespoon coconut sugar
  9. pinch of fine sea salt
  10. 1/2 cup melted coconut oil or Earth Balance Buttery Sticks
  11. Note: If using coconut oil, I typically melt the oil over low heat and then pour into a shallow dish. Place in the refrigerator for about 30 minutes. After solid, I cut into cubes
  12. 4-5 tablespoon ice cold water
Berries
  1. 3 cups fresh organic blueberries (or other seasonal fruit)
  2. 2 Tablespoons chia seeds (Optional)
  3. 1-2 Tablespoons real maple syrup
  4. 1 Tablespoon arrowroot powder
  5. 1/2 - 1 teaspoon ground cinnamon (optional)
  6. Optional: Sprinkling of Alter Eco Mascobado Sugar on top before baking.
Instructions
  1. Preheat oven to 350 degrees F.
  2. Making a gluten-free "pie" dough isn't always easy, but I've found this mix works fairly well.
  3. Using a food processor, add flours, ground golden flax, coconut sugar and sea salt. Pulse until mix comes together.
  4. Add cold chunks of coconut oil.
  5. Pulse until dough begins to crumble.
  6. Add cold coconut oil and water (1 Tablespoon at a time) as you continue to pulse and dough begins to form a ball.
  7. Place ball of dough in refrigerator for about 30 minutes.
  8. Using two pieces of parchment paper, carefully roll dough out into circle about 1/4" thick.
  9. Place circle onto a parchment lined baking sheet dusted with a little oat flour to prevent sticking.
  10. Berries
  11. Combine berries, maple syrup, cinnamon & arrowroot powder. Gently toss until well combined.
  12. Place berries in the center of your pie dough. Gently lift sides to fit over the mound of berries.
  13. Place galette in oven for about 40-45 minutes. Dough should be slightly browned when finished.
Notes
  1. vegan, gluten-free, dairy-free, soy-free
  2. All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.
https://goofyfootfoods.com/