Mixed Berry Galette

"Fresh, juicy blackberries and blueberries nestled in a dairy, gluten, and grain-free crust!"
-- @fromtheroots
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  • Recipe Card
Prep time 1hr 15mins
Cook time 30mins
Serves or Makes: 8

Recipe Card



  • 4 ounces unsalted butter, cold and cut into cubes, or coconut oil or vegan butter
  • 2 tablespoons chilled vodka
  • 1 tablespoon chilled apple cider vinegar
  • 1 tablespoon water
  • 1 1/2 cups paleo flour
  • 1 tablespoon raw sugar, plus more for sprinkling on top
  • 1/2 teaspoon sea salt

For the Filling


  • 5 ounces blackberries
  • 5 ounces blueberries
  • 1 tablespoon arrowroot starch
  • 1 pinch sea salt
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons raw sugar

For the Egg Wash


  • 1 egg white
  • 1 tablespoon almond milk


  • Step 1

    Freeze cubed butter for 10 minutes. Combine vinegar, vodka and water in a measuring cup with ice cubes to chill.

  • Step 2

    Place flour, sugar, and salt in a food processor. Pulse to mix ingredients. Add cubed butter and pulse a few times. Add chilled liquid, straining the ice cubes, and pulse to mix until there is no dry flour left. Squeeze a little of the dough in your hands. If it does not come together into a ball, slowly add more cold water.

  • Step 3

    Form dough into a ball and wrap in plastic wrap and refrigerate for at least 1 hour.

  • Step 4

    While the dough is chilling, prepare filling by adding all ingredients into a bowl. Gently toss to mix and set aside.

  • Step 5

    Prepare egg wash by mixing the egg white and milk together and set aside.

  • Step 6

    Preheat oven to 400ºF. Lay a piece of parchment paper the size of the baking sheet on a flat surface.

  • Step 7

    Generously sprinkle flour on the parchment. Place unwrapped dough on top, then dust with flour. Roll out the dough until you have a rough round disc about 12 inches in diameter. Transfer parchment paper and dough onto a baking sheet.

  • Step 8

    Starting in the center, place the filling on top of the dough, leaving a 2-inch border from the edge of the dough. Fold over the dough borders. Generously brush the top of the dough with egg wash. Sprinkle raw sugar over crust and filling.

  • Step 9

    Bake for 30-35 minutes or until crust is golden brown. Remove the galette from the oven and gently lift the galette onto a baking rack to cool. (If you feel unsure about transferring the galette to a baking rack from the parchment paper then you can keep it on the paper - I haven't found mine to get soggy and cools down beautifully.)

  • Step 10

    Serve the galette while warm and top with a scoop of vanilla bean ice cream or whipped cream. Enjoy!

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