Fresh blackberries and figs rest on a creamy bed of ricotta cheese and honey, all wrapped up in a slightly sweet, crispy crust. And, bonus points, it’s totally paleo thanks to Bob’s Red Mill Paleo Flour.
To be honest, I’m not much of a baker. Which can be a problem when I’m craving something as deliciously perfect as pie.
That’s why I love galettes. You get all the texture and flavor of a pie, without having to struggle with rolling out a perfect crust, or achieving a picture-perfect lattice.
In practically minutes, you can prepare an absolutely stunning dessert, that’s paleo friendly, allergen friendly, and is sure to have everyone at you next party asking for seconds.
Not to mention the ricotta cheese. The berries & figs sit on a bed of this slightly sweet, creamy cheese, and when you take a bite, it’s like the stars align in your mouth. Seriously.
The drizzle of honey also does a fantastic job of pulling it all together and really makes this galette the perfect end-of-summer dessert.
So how in the world can you make this bundle of cream & fruit even better? I’m glad you asked.
The crust.
It’s like magic. It’s lightly sweet, bakes to the perfect golden brown, and thanks to Bob’s Red Mill Paleo Baking Flour, it’s completely paleo.
And can we talk about the sugar crystals you top it all off with? Can you ask for more?
Paleo fig & blackberry Galette
Serves 8-10 | 1 hour from start to finish
FOR THE CRUST:
1 egg
3 tbsp coconut oil
3/4 tsp salt
2 tsp vanilla
2-3 tbsp of water
sprinkle of sugar crystals
FOR THE FILLING:
1 cup ricotta cheese
2-3 tbsp honey
fresh blackberries
fresh figs, cut in half
pinch of cardamom
zest of lemon
Preheat oven to 350 degrees. In a mixing bowl, combine paleo baking flour, egg, coconut oil, salt, and vanilla. 1 tbsp at a time, add water and begin to mix dough. Add just enough water to hold all dry ingredients together. You don’t want you dough to become too wet or sticky.
Roll out dough in between two pieces of parchment paper to about 1/8 inch thick. Spread ricotta cheese on top of dough, leaving a two inch border. Drizzle honey on top of ricotta, and add lemon zest and cardamom. Place your blackberries and figs in your desired pattern across ricotta. Using parchment paper, press border of dough up around ricotta & fruit. Brush edges of crust with a light amount of coconut oil, and sprinkle with sugar crystals.
Bake on a pizza pan for 50-60 minutes, until crust is golden brown. Remove from oven and drizzle additional honey on fruit.
Serve & enjoy!