Raspberry Galette with Cornmeal Crust

Name: Raspberry Galette with Cornmeal Crust
Yield: makes 8 servings
Ingredients: 1/3 cup rice milk; 1 teaspoon freshly squeezed lemon juice; 1 3/4 cups Basic Gluten-Free Flour Mix (page 19); 1/4 cup fine cornmeal; 3/4 teaspoon xanthan gum; 1/4 teaspoon salt; 1/3 cup granulated sugar; 1/2 cup dairy-free, soy-free vegetable shortening, chilled and cut into a 1/2-inch dice; 1 tablespoon ice water, as necessary; 4 cups fresh or frozen raspberries; 5 tablespoons granulated sugar; 2 teaspoons freshly squeezed lemon juice; 1/2 teaspoon ground cinnamon; 2 tablespoons Basic Gluten-Free Flour Mix (page 19); 1 tablespoon rice milk, for brushing crust

December 9, 2011

This rustic free-form tart is great with raspberries, but you can just as easily substitute blueberries or blackberries. The cornmeal gives the crust a slightly crunchy texture, which complements the berries beautifully.

Recipe notes

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