A rustic Blackberry Ginger Galette that just screams summer time. Juicy fresh blackberries with a hint of ginger baked in the flakiest gluten free crust you’ve ever had.
You guys, I was made for sunny days and picking summer berries. Nothing like coming home with a big container full of blackberries that we picked ourselves. That’s exactly what happened the other day when we went to our friend’s house for a potluck. Blackberry picking party!!
And so of course, I had to get busy right away making something fabulously delicious with all of those berries. The first half of the berries went into making a super simple blackberry chia jam. (I used THIS recipe.) I’ve been eating it by the spoonful. SO GOOD!
The rest of those succulent little berries went into making this. And yes, it does taste as good as it looks.
Things that make this Blackberry Ginger Galette fabulously delicious:
- The flakiest, most buttery gluten free crust you have EVER had. The crust is a combo of almond flour and tapioca flour. And of course, BUTTER. Lots of grass fed butter. It’s made ahead of time and can sit in the fridge for a couple of days until ready to use. All you have to do is roll it out between 2 pieces of parchment paper to get it nice a even. (You can also use ghee if that works better for you.)
- A bubbly, juicy blackberry filling with just a hint of ginger to make it more interesting. I’m a lover of ginger and add it into my recipes as often as I can. Did you know that it’s not only delish but awesome for your digestion as well? (If ginger is not your jam, you can sub a 1/2 teaspoon of cinnamon instead.)
- It’s easy to make. Don’t let the word GALETTE intimidate you. It’s basically a rustic version of a pie. Like many of my recipes, it looks complex but is actually super simple to make. That’s truly one of my goals here on the blog. Realistic recipes that anyone can make.
- It’s the PERFECT summer time dessert. Bring it to your next summer gathering or potluck and make your people VERY happy.
- It tastes like a little slice of summer heaven. And I’m all about making summer last as long as possible.
I’m serious about making summer last. I’m going to be eating all the summer things until there are no more berries to be had. If you’re looking for me, I’ll be the one with berry stained fingers picking away until they are all gone. I really hope you get the chance to try this before summer is over.
P.S. If you love a good galette, be sure to check out my Apple Galette recipe as well.Print
Blackberry Ginger Galette (gluten free and paleo)
- 1 1/4 cup blanched almond flour (I use THIS brand)
- 1/2 cup tapioca starch (like this)
- 1 tbsp coconut sugar (like this)
- 1/4 tsp unrefined salt
- 1/2 cup grass fed butter (1 stick) or ghee, cold and chopped into small chunks
- ice water
- 3 cups blackberries
- 2-3 tbsp coconut sugar
- 2 inch piece of fresh ginger, peeled and grated**
- 2 tsp tapioca flour
1 egg yolk, whisked
extra coconut sugar
- TO MAKE THE CRUST: Pulse together almond flour, tapioca, coconut sugar, and salt in food processor. Add 1/2 cup butter/ghee and pulse until mixture resembles a very coarse flour. Then add ice cold water, 1 teaspoon at a time, and pulse until dough begins to stick together. (I use 1-2 teaspoons.) Form dough into a flat disk, dust with a bit of tapioca flour, and place in between 2 pieces of parchment paper. Place in fridge to chill for at least 2 hours.
- Preheat oven to 350’F.
- FOR FILLING: Once crust is chill, prepare the filling by combining blackberries, coconut sugar, ginger, and tapioca flour in a mixing bowl. Toss to combine.
- TO ROLL OUT DOUGH: Remove dough from fridge and gently roll out between the 2 pieces of parchment paper into a 10 inch round disc. Place crust onto large baking sheet.
- Gently pour filling into center of prepared crust. Spread evenly, leaving about an inch and half of crust on the outside.
- Gently fold over the dough over the blackberry filling ,lifting the parchment paper along with the dough as your guide. Pleat the dough nicely as you go. Then lightly brush the crust with egg yolk and sprinkle on just a bit of coconut sugar to make the crust pretty.
- Bake for 35-40 minutes, until crust is golden and filling is bubbly. Remove from oven, and using parchment paper, transfer to cooling rack to cool. Serve slightly warm or room temperature. Cut into small wedges and enjoy!
** If ginger is not your jam, you can sub a 1/2 teaspoon of cinnamon instead.
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