Serve up this rustic Almond Raspberry Galette with your favorite ice cream! You’re definitely going to want seconds! It’s a healthier summer dessert that is guaranteed to be a hit. Made with almond flour for a grain free, paleo friendly treat.
What is a Galette?
If you’re wondering what a galette is, it’s not as fancy as it sounds. Essentially it’s a like an open pie – kind of like a pizza!
The two main components are the pastry dough and the fruit filling.
And galettes are fairly easy to make… easier than pie, in my opinion!
I’ve got a few other galette’s on FMK. I remember I went through what I call my “galette phase.” Once I learned how to make them, and that they were easier than pie, I wanted to make as many galette recipes as I could.
It’s basically like a fruit pizza… And who doesn’t like pizza?!
What you need to make a raspberry galette
- almond flour and tapioca flour – these two flours together will create your pastry dough for the almond flour galette crust.
- salt – just a pinch to balance the flavor.
- coconut sugar – just a little bit to sweeten up the slightly tart raspberries. You can also use another granulated sugar.
- frozen butter – use dairy-free to keep this recipe vegan friendly, or grass-fed butter for a more paleo friendly approach.
- ice cold water + apple cider vinegar – you’ll want cold water to keep this dough as cold as possible for rolling and handling.
- raspberries – Make sure to stock up on California Giant raspberries this season!
Fresh Raspberry Tips
When selecting fresh raspberries at the store, California Giant suggests looking for:
- evenly colored berries
- firm in texture
- soft glossy look
Also note that raspberries don’t ripen after harvest.
Another good tip when purchasing raspberries is to check out the absorbent pad in the bottom of the container – if it appears wet or is stained, you’ll likely want to pick a different container.
How to Make a Galette
Step 1 – the dough
- For the almond flour pastry dough you’ll start by mixing together ice cold water with apple cider vinegar and set aside.
- Then in a bowl of a large food processor, pulse together flours, salt and granulated sugar.
- Add in frozen cubed butter and pulse until butter has broken down into small bits. Add in ice cold water + ACV mixture, 1 tablespoon at a time, pulsing in between until dough comes together.
- Shape dough into disc then roll between parchment paper, about 10″ in diameter. Freeze flat dough for 1 hour, up to overnight.
NOTE: Dough should just come together and not be overly wet. If you think you added too much water, work in some more flour with your hands. If you think it’s too dry and dough doesn’t form a ball, add a tiny bit more water.
Once dough has chilled and you’re ready to bake, preheat oven to 350ºF.
Step 2 – the fruit filling
- In a medium bowl combine raspberries with coconut sugar, vanilla and tapioca flour; gently combine being careful to not smash raspberries.
- Carefully transfer the flat dough with parchment paper onto a baking sheet.
- Add the filling to the center of dough, leaving about 2” around the edges.
- Gently fold edges up around filling to create crust – it’s okay if some pieces break, just press back together. Add sliced almonds to crust edge if you’d like.
Step 3 – Bake & Serve!
Now it’s time to bake this delicious raspberry galette! You’ll want to bake the tart for about 30 minutes, or until the edges of crust are slightly golden.
And don’t forget the ice cream! It is a *MUST*.
Choose your favorite, but vanilla bean is always a good choice.
This rustic raspberry galette is vegan friendly using plant-based butter (no eggs in the dough) and your favorite non-dairy ice cream.
Almond Flour Dough Tips
If you haven’t worked with almond flour to make a pie crust or pastry dough, it’s a little different than using all purpose flour.
The almond flour needs the tapioca flour to help hold things together.
You also want to make sure the dough is very cold after you’ve rolled it out. I suggest putting it in the freezer for 30 minutes.
As you start to fold up the edges, some pieces may end to break – don’t worry! Just press the dough back together and it bakes up just fine.
This raspberry galette is so worth it though…
The buttery crust and sweet fruit filling paired with ice cream – you just can’t go wrong with this light summer dessert!
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
How to Make…
Almond Raspberry Galette
Serve up this rustic Almond Raspberry Galette with your favorite ice cream! You’re definitely going to want seconds! It’s a healthier summer dessert that is guaranteed to be a hit. Made with almond flour for a grain free, paleo friendly treat.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Gluten Free
- Yield: 8 1x
- Scale:
Ingredients
CRUST
- 1 ¾ cup almond flour
- ½ cup tapioca flour
- ½ tsp salt
- 1 TBSP coconut sugar
- 4 TBSP unsalted butter, frozen (dairy-free or conventional)
- 3 TBS ice cold water
- 1 TBS apple cider vinegar
FILLING
- 12 oz fresh raspberries (about 3 cups)
- 1 TBSP coconut sugar
- ½ tsp vanilla extract
- 1/2 TBSP tapioca flour (cornstarch may be subbed)
Instructions
- Combine ice cold water with apple cider vinegar; set aside.
- In the bowl of large food processor, pulse together flours, salt and granulated sugar. Add in frozen cubed butter and pulse until butter has broken down into small bits. Add in ice cold water + ACV mixture, 1 tablespoon at a time, pulsing in between until dough comes together. Dough should just come together and not be overly wet. If you think you added too much water, work in some more flour with your hands. If you think it’s too dry and dough doesn’t form a ball, add a tiny bit more water.
- Shape dough into disc then roll between parchment paper, about 10″ in diameter. Freeze flat dough for 1 hour, or keep covered in fridge overnight.
- Once dough has chilled and you’re ready to bake, preheat oven to 350ºF and carefully transfer chilled dough to baking sheet.
- In a medium bowl combine raspberries with coconut sugar, vanilla and tapioca flour; gently combine being careful to not smash raspberries.
- Place filling in center of dough, leaving about 2” around the edges. Gently fold edges up around filling to create crust – it’s okay if some pieces break, just press back together. Add sliced almonds to crust edge if you’d like.
- Bake galette for 25-35 minutes, or until edges of crust are slightly golden.
- Allow galette to cool on the pan for about 15 minutes, then slice and serve with your favorite ice cream or whipped topping.
Nisa says
Lovely dessert! Could not tell the crust was paleo! Excited to adapt this with other fillings. Curious whether the same dough could be used for a pie shell??
★★★★★
Nan says
Hi! this looks so good 🙂 i was wondering if there is any substitute for tapioca flour and if you can use organic cane sugar instead of coconut sugar. Thanks in advance!
Ashley says
A sub for tapioca flour would be cornstarch or arrowroot. It just helps hold the almond flour together better than going without. It’s a fragile dough. And yes, any granulated sugar works 🙂