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.
xo,
K
P.S. If you love a good galette, be sure to check out my Apple Galette recipe as well.
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Blackberry Ginger Galette (gluten free and paleo)
Ingredients
FOR CRUST
- 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
FOR FILLING
- 3 cups blackberries
- 2-3 tbsp coconut sugar
- 2 inch piece of fresh ginger, peeled and grated**
- 2 tsp tapioca flour
BEFORE BAKING
- 1 egg yolk, whisked
- extra coconut sugar
Instructions
- 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!
Notes
** If ginger is not your jam, you can sub a 1/2 teaspoon of cinnamon instead.
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I love blackberries too! This galette looks perfect!
Thanks, Joanne!
This looks amazing. I am going to try a version with raspberries(we don’t have blackberries to pick here). Thank you!
Oh, I bet a raspberry galette would be amazing. Let me know how it goes. 🙂
This looks so fresh and delicious! That crust looks amazing! Yum!
Thanks, Jessica! I love a good flaky crust. 🙂
Wow, this is gorgeous! I love the sound of that crust. Anything with a lot of butter, I’m in!
Thanks, Jean!
So perfect and summery, this looks like it would disappear in about 2 seconds flat!
Yeah, this did not last long around here. My family is begging me to make it again.
The ginger is such a good idea! I love that you picked the berries yourself! So special!
Yes, we are so lucky to have a bounty of berries all summer long here in Northern California. You can literally stop on the side of the road and pick blackberries.
Bet this is perfect for entertaining and impressing some guest! Thanks for the recipe!
I love recipes that look impressive but are actually simple to make. 🙂
Love galletes! This pie crust looks amazing!
Thanks, Cristina!
This galette looks absolutely gorgeous ! Blackberry is one of my favorite flavor too !
Me, too! I love all berries!
Swoon! This galette is absolutely gorgeous! LOVE that flavor combo too, so yummy!
Thanks, Emily!
I do love blackberries and would love to try making something like this – taking myself out of my cooking comfort zone. Thanks for these delicious ideas!
You can do it! Once you do it, you’ll see how easy it is. And so good.
This looks so delicious! I can’t wait for an excuse to make it!
Thanks, Taesha. I never need an excuse to bake! Hope you get a chance to try it. 🙂
I have never eaten blueberry with ginger! I’m so going to try this!
It’s such a good combo. Hope you get to try it.
Woluld it work with different starch or anrhing insread.
You could do arrowroot powder for the starch instead. Hope that helps.
This crust is amazing. Best gluten free I have happened to come across. Thank you. I used this recipe just for the crust as I had a blueberry apricot galette I was making.
Yay! I am so glad you liked it. I love a good flaky crust!! 🙂