Has the overabundance of summer berries or fruit in general been an issue at your house this month? Seems that every July I get myself in the situation of buying more berries than I could possibly consume. Good thing there are national holidays, BBQs to attend, and picnics or brunches to go to.
The galette is a free-form tart made from a single crust and is a relatively easy dessert you can bring along (or breakfast addition – which is just a suggestion).
I do try my best to freeze summer fruit to use in the fall and winter, but more often then not I add them to salads, my gluten-free granola, eat them plain as a snack while working (blueberries are perfect for this as they aren’t too messy!)
This galette comes together quite easily if you have the ingredients on hand. I have been experimenting with different fillings (check out some other ideas below).
You’ll need:
For the dough/crust:
- 144g / 1.5 c almond flour (not almond meal)
- 48g / 1/2 c tapioca flour
- 83 g / 6 TBSP butter (cold) -cubed
- 1 Egg
- 1-1.5 TBSP Coconut sugar
- a dash or two of Cinnamon (optional)
- dash of sea salt
For the filling :
- 500g berries (raspberries, boysenberry, blueberry or mix of all three)
- 1-2 TBSP coconut sugar
- 1 TBSP tapioca flour
- variations: creating a savory tart with goat cheese, rosemary, and pear topped with rucola (arugula); apricots and goat cheese; blueberry and fresh ginger; strawberries, cherries, etc.
Almond crust/egg wash:
- 200g blanched slivered almonds
- 1 eggs with a dash of water
Tools:
- mixing bowls
- food processor (but not necessary)
- measuring cups/spoons
- sieve to blend flours together
- spoons
- silicon spatula
- salt
- pastry brush (for egg wash)
- parchment paper
- rolling pin (or in a pinch wine bottle/ glass jar)
- sheet pan
- knife
Directions:
- Start by creating the dough as it needs to sit in the refrigerator for at least an hour before being rolled out.
- In a bowl measure out both the almond and tapioca flour – sift together with cinnamon, sugar, and the dash of salt
- Take the cold cubed butter and mix thoroughly with your hands until the butter is fully incorporated and all the flour is mixed through. (or you can use a food processor and pulse until it becomes a sandy texture)
- Add one egg and mix again with a mixing spoon/spatula (FP: pulse a few times more until the dough holds together)
- Form a ball and place the dough into the refrigerator for at least one hour (a stainless steel bowl works best here)
- While dough is chilling combine the berries with the tapioca flour and sprinkle with sugar set aside
- When the dough has been in the refrigerator for 30 minutes Pre-heat the oven to 350f/180c.
- Crack the second egg in a small bowl, whisk quickly and add a splash of water – set aside.
- When the dough has set, use a rolling pin to roll it out between two sheets of parchment paper.
- Continue to roll out until you have enough space to fold up the edges around your fruit. If you use less fruit the galette will most likely be more shallow.
- Once the dough is rolled out place the fruit in the center of the dough – fold up the sides to enclose the fruit and its juices.
- The dough will most likely crack as you fold it up, this is ok – an almond crust tends to do this.
- Ensure there are no thin spots or holes around the bottom so the berry juices can’t flow out (of course it’s not the end of the world if this happens).
- Brush the sides of the galette with the egg wash previously prepared.
- Add the slivered almonds around the outside and sprinkle some over the top
- Brush the almonds with the egg wash again
- Place in the preheated oven on a sheet pan
Hints and tips:
- Bake for 35-45 minutes (pay attention to the color of the crust, it should turn golden brown and the almonds should toast as well – see picture above)
- allow to cool before cutting
- serve on its own, with coconut cream, fresh whipped cream or a vanilla gelato.
- stores well for up to 5 days in an airtight container in the refrigerator
- (you can see a quick how-to highlight video on my Instagram page)
Serve once it has cooled – serves 4-5 as a dessert
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