Summer Berry Galette

Prep time: 45 minutes

Cook time: 45 minutes

Serving size: 6-8 servings

Difficulty: Medium

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In this recipe

Ingredients

Dough:

1 ⅓ cup all purpose gluten free flour

¼ cup xanthan gum

¼ tsp salt

½ cup ghee, cold and cubed

¼ cup + 1 tbsp cold water

1 egg + 1 tbsp milk (egg wash)

Filing:

2 cups blackberries, fresh or frozen

2 cups blueberries, fresh or frozen

¼ cup coconut sugar

1 tbsp lemon juice

2 tbsp tapioca flour

Topping:

Ice Cream

Purely Elizabeth Original Granola

Directions:

Preheat the oven to 400 F and prepare a baking sheet with parchment paper.
In a mixing bowl, combine the flour, gum, and salt. Add in the ghee and use a pastry cutter or your hands to work the butter into the dry ingredients and the mixture starts to form small clumps.
Start adding in the water 1 tablespoon at time and using a wooden spoon or your hands to bring the dough together. Knead the dough with your hands, pressing it against the bowl until a smooth dough comes together. Wrap the dough in plastic wrap and let chill for 30 minutes.
Lightly flour a piece of parchment paper and place the dough into the center. Roll it out into a 13-inch circle.
Toss together the filling ingredients and arrange them in the center of the dough, leaving about 2 inches around the edge.
Fold the edges of the dough over the filling.
Whisk together the egg wash and brush over the dough.
Transfer the galette to a large baking sheet and bake for 40-45 minutes. Top with ice cream and granola and enjoy!