Berry Galette Recipe

Almond flour: A gluten-free flour made from finely ground almonds, providing a nutty flavor and moist texture.

Coconut flour: Another gluten-free flour, made from dried coconut meat, adding a slight sweetness and a dense texture.

Sugar: Used to sweeten the crust and balance the tartness of the berries.

Butter: Adds richness and helps create a flaky crust.

Egg: Binds the dough together and adds structure.

Mixed berries: A combination of strawberries, blueberries, and raspberries, providing a burst of fresh, juicy flavor.

Honey: Adds natural sweetness to the berry filling.

Cornstarch: Thickens the berry mixture to prevent it from becoming too runny.

Lemon juice: Enhances the flavor of the berries and adds a touch of acidity.

When working with almond flour and coconut flour, it's crucial to keep your butter very cold. This helps create a flaky texture in the crust. If your kitchen is warm, consider chilling your mixing bowl and utensils beforehand. Additionally, when rolling out the dough, place it between two sheets of parchment paper to prevent sticking and make it easier to transfer to the baking sheet.

• almond flour - Substitute with hazelnut flour: Hazelnut flour provides a similar texture and nutty flavor, making it a good gluten-free alternative.

• coconut flour - Substitute with oat flour: Oat flour is also gluten-free and offers a mild flavor that complements the other ingredients well.

• sugar - Substitute with maple syrup: Maple syrup adds a natural sweetness and a hint of caramel flavor, which pairs nicely with the berries.

• cold butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that provides a similar texture and richness to the crust.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) is a vegan alternative that helps bind the ingredients together.

• mixed berries - Substitute with chopped apples: Chopped apples can be used if berries are not available, offering a sweet and slightly tart flavor.

• honey - Substitute with agave nectar: Agave nectar is a vegan alternative that provides a similar sweetness and consistency.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a gluten-free thickening agent that works similarly to cornstarch.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tanginess, enhancing the flavor of the fruit filling.

• Allow the berry galette to cool completely at room temperature before storing. This helps to prevent condensation, which can make the crust soggy.

• For short-term storage, place the galette in an airtight container. It can be kept at room temperature for up to 2 days. If you prefer, you can also store it in the refrigerator, where it will stay fresh for up to 5 days.

• To freeze the galette, first ensure it is completely cooled. Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Place the wrapped galette in a freezer-safe bag or container. It can be frozen for up to 3 months.

• When ready to enjoy a frozen berry galette, remove it from the freezer and let it thaw in the refrigerator overnight. For a quicker option, you can let it sit at room temperature for a few hours.

• To reheat the galette, preheat your oven to 350°F (175°C). Place the thawed galette on a baking sheet and warm it in the oven for about 10-15 minutes, or until the crust is crisp and the berries are heated through.

• If you prefer a microwave option, place a slice of the galette on a microwave-safe plate and heat it on medium power for 30-60 seconds. Be cautious, as microwaving can sometimes make the crust less crispy.

• For an extra touch, serve the reheated berry galette with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of the warm berries and the cold cream is simply delightful.

• Preheat your oven to 350°F (175°C). Place the leftover berry galette on a baking sheet lined with parchment paper. Heat for 10-15 minutes until the crust is crisp and the berries are warmed through.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the galette on a small baking tray. Heat for 8-10 minutes, checking periodically to ensure the crust doesn't burn.

• If you're in a rush, the microwave can work, though it may soften the crust. Place a slice of berry galette on a microwave-safe plate. Heat on medium power for 30-45 seconds. Check and add more time if needed, but be cautious to avoid overheating.

• For a stovetop method, use a skillet over medium-low heat. Place the galette slice in the skillet and cover with a lid. Heat for 5-7 minutes, flipping halfway through to ensure even warming.

• If you have an air fryer, preheat it to 350°F (175°C). Place the berry galette inside and heat for 5-7 minutes. This method helps maintain a crispy crust while warming the berries perfectly.

• Oven: Used to bake the galette at the specified temperature of 375°F (190°C).

• Mixing bowl: Used to combine the almond flour, coconut flour, and sugar, as well as to mix the berries with honey, cornstarch, and lemon juice.

• Pastry cutter: Used to cut in the cold butter until the mixture resembles coarse crumbs.

• Rolling pin: Used to roll out the dough on parchment paper into a rough circle.

• Parchment paper: Used as a surface to roll out the dough and to line the baking sheet for easy cleanup.

• Baking sheet: Used to place the rolled-out dough and berry mixture for baking.

• Measuring cups: Used to measure the almond flour, coconut flour, sugar, and mixed berries.

• Measuring spoons: Used to measure the honey, cornstarch, and lemon juice.

• Knife: Used to cube the cold butter.

• Spatula: Used to mix the ingredients and to help fold the edges of the dough over the berries.

• Cooling rack: Used to let the galette cool before serving.

Prepare ingredients in advance: Measure and mix the almond flour, coconut flour, and sugar ahead of time to streamline the process.

Use a food processor: Quickly cut in the cold butter by pulsing it with the dry ingredients in a food processor.

Pre-mix the filling: Combine the berries, honey, cornstarch, and lemon juice in advance and refrigerate until needed.

Chill the dough: Make the dough ahead and chill it. This makes it easier to roll out and saves time on baking day.

Use parchment paper: Roll out the dough directly on parchment paper to avoid transferring it and save cleanup time.