Gluten-free, Dairy-free, Vegetarian
Summer Berry Galette
Here’s a quick and delicious gluten-free summer dessert that is perfect for entertaining, but also simple enough to make during a relaxing weekend at the cabin. The best part is that it doesn’t have to be perfect. Add the filling, fold the edges over, and bake—the more rustic looking the better. Serve with a scoop of dairy-free ice cream and I can guarantee you that your guests will be asking for the recipe.
Serves 4 to 6
- For the Triple Berry Filling
- 1 cup fresh blackberries, halved
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 2 tablespoons coconut sugar
- 1 tablespoon arrowroot starch
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- For the Pastry
- 2 large eggs
- 1½ cups gluten-free 1-to-1 baking flour, plus more if needed
- 2 tablespoons coconut sugar
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup cold Ghee or clarified butter, cubed
- ¼ cup cold water
- To Assemble and Serve
- ½ teaspoon coconut sugar
- ¼ teaspoon ground cinnamon
- 1 pint dairy-free vanilla frozen dessert, for serving (optional)
- Fresh mint leaves, for serving (optional)
In a bowl, mix the berries, coconut sugar, arrowroot, lemon juice, and vanilla together until the arrowroot is completely dissolved. Set aside.
Preheat the oven to 350°F. Line a baking sheet with parchment paper and dust with flour. Separate one of the eggs and set the yolk aside for the egg wash.
In a large mixing bowl, combine the flour, coconut sugar, cinnamon, and salt. Add the cubed ghee and work with your fingers until the ghee is evenly dispersed and the mixture has a crumbly texture.
Create a well in the center of the bowl. Whisk the egg white and whole egg with the water and slowly pour into the flour and ghee mixture. Using your fingers, fold and mix together to form a dough ball. If the dough is too sticky, add a touch more flour. You should be able to knead the dough without it sticking to your hands.
Place the dough ball on the prepared baking sheet and roll into a round that is about 12 inches in diameter and ¼ inch thick. It does not need to be a perfect.
To Assemble and Serve
Evenly distribute the berry filling in the center of the dough round, leaving a 2-inch border. Carefully fold over the 2-inch edge to cover some of the berries. Overlap and pinch the dough together. Brush the top of the dough with the remaining egg yolk, then sprinkle with the coconut sugar and cinnamon. Bake for 35 to 40 minutes, until edges of the pastry are golden.
Serve warm, topped with vanilla frozen dessert and fresh mint if you like.
