This gluten-free Blueberry Crostata is made from whole ingredients and topped with a scoop of dairy-free honey and sea salt ice cream. It features both fresh and frozen blueberries, and can be made refined sugar free.
1: Preheat oven to 425°F.
2: Combine blueberries, coconut sugar, arrowroot, and lemon zest in a large bowl. Mix well and set aside.
3: To make pastry dough, whisk together egg, egg yolk, olive oil, vanilla extract, coconut sugar, and lemon zest in another large bowl until combined.
4: Fold in oat flour, baking powder, and salt to form a dry dough. Knead several times to ensure a uniform dough, then divide in half and set aside.
5: Dust a piece of parchment paper with oat flour, place half of the dough on it, and roll it out to a ¼ inch thick circle about 8 inches in diameter.
6: Add half of the blueberry mixture to the center, leaving a 1 ½ inch strip of dough around the edges. Fold edges over towards the center to form the crostata.
7: Whisk one egg with one tbsp of water, then brush over the pastry dough and press turbinado sugar around the edges.
8: Repeat with the remaining dough and filling.
9: Place parchment on baking sheet and bake for 25-30 minutes until golden brown and the blueberries have burst.
