- 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
Freeze cubed butter for 10 minutes. Combine vinegar, vodka and water in a measuring cup with ice cubes to chill.
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.
Form dough into a ball and wrap in plastic wrap and refrigerate for at least 1 hour.
While the dough is chilling, prepare filling by adding all ingredients into a bowl. Gently toss to mix and set aside.
Prepare egg wash by mixing the egg white and milk together and set aside.
Preheat oven to 400ºF. Lay a piece of parchment paper the size of the baking sheet on a flat surface.
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.
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.
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.)
Serve the galette while warm and top with a scoop of vanilla bean ice cream or whipped cream. Enjoy!