Gluten-Free Blueberry Galette

For the crust, combine Greek yogurt, loosely beaten egg, baking powder, salt, 1 tablespoon brown sugar and warm water. Gradually add buckwheat flour, until dough is soft and elastic. Cover it loosely with a kitchen towel and let rest for 20 minutes.

For the filling, mix blueberries and pitted wild plums with remaining 2 tablespoons brown sugar, cinnamon and ground cloves.

Divide the pastry into three balls and roll each into a circle on a flour-dusted surface with a rolling pin. The circles should be around 0.4 cm or 0.15 inch thick. Preheat oven to 190°C or 370°F. Put 1/3 of the filling in the middle of each circle and gently fold the pastry over the filling, leaving the middle opene.

Line the baking tray with parchment paper and transfer the galettes. Cut 3 tin foil circles to cover the middles. Bake for 20 minutes or until golden-brown. Top with a scoop of blueberry cheesecake ice cream for an extra blueberry flavor. Enjoy!