I have always enjoyed galettes. I think they’re a perfect mix between a pie and a pizza, but much easier to make. And another thing I have also enjoyed is making baked goods with oat flour. It is rich in dietary fiber, protein and minerals, all without a funky taste or gritty texture. However, I have never made an oat flour galette. So it was time I tried one.
This gluten free blackberry pistachio galette is everything I hoped it would be. Initially I was afraid that without gluten (oats are gluten free) the dough would completely crumble and fall apart. And while the dough is crumbly (and prone to cracking) as will all gluten free doughs, you can work with it. Handle it with care before and after baking and you’ll be fine.
Note: Oats are naturally gluten free, however, sometimes they can get contaminated during processing or packaging. If you cannot tolerate gluten, I recommend you buy oats and oat flour that are certified gluten free.
I also sprinkled some oat flakes over the surface of the dough for extra texture. You may omit them, but I think the galette would look too plain without them. But you could sprinkle some crushed pistachios or cocoa nibs instead.
To make the pistachio paste, I put some shelled, unsalted pistachios into a food processor and ground them to a fine meal. Then I mixed it with liquid honey (to sweeten the paste) and a little water.
Once you have your pistachio paste, spread it over the bottom of the galette. Then arrange the blackberries on top. I chose to keep the blackberries whole to prevent juices from coming out during baking. The dough is both thin and gluten free. Any liquids will make the galette fall apart.
After baking, I drizzled the galette with honey. Blackberries are quite sour when baked, and there isn’t much sugar in the rest of the recipe. So don’t skip the honey. Additionally, you can also serve it with ice-cream for extra sweetness.
I’d also like to suggest you use a pie server to pick up the slices after cutting the galette.
This recipe will give you 4 large portions or 6 smaller ones. However, I recommend cutting this galette into 4 slices because they are quite thin and the galette is that delicious.
See more galette recipes here.
And lastly this is how to make the delicious and refreshing gluten free blackberry pistachio galette:
Gluten Free Blackberry Pistachio Galette
For the pastry:
- 1 ½ cups (150 g/ 5 ¼ oz.) oat flour
- 1 stick (115 g/ 4 oz.) unsalted butter, cold and finely diced
- 2 tbsp. liquid honey
- 1 egg yolk from a large egg, room temperature
- 2-3 tbsp. rolled oats
- pinch of salt
- 2-3 tbsp. oat flour, for dusting the work surface
- 1 egg, beaten for brushing the pastry
For the filling:
- 60 g (2 oz.) pistachios, shelled
- 1 ½ cups fresh blackberries
- 2 tbsp. liquid honey
- 2 tbsp. water
- 1-2 tbsp. liquid honey, for drizzling over the galette
For the pistachio paste:
- In a food processor blend the pistachio nuts to a fine meal. Add 2 tbsp.honey and 2 tbsp. water and mix to a paste. Set aside.
For the pastry:
- In a bowl, place the oat flour and salt, and whisk them together. Add the cold butter cubes to the flour bowl. Rub the butter with the flour between your fingertips, until the mixture reaches a crumbly consistency. Add the egg yolk and honey, and incorporate into dough until it comes together. If necessary, add 1 tbsp. ice-cold water. Shape the dough into a disc and wrap it in plastic wrap. Refrigerate at least one hour. The dough can be kept in the fridge overnight if you want to make it ahead.
- Take the dough out of the fridge and let it sit at room temperature for 15 minutes. Transfer the dough on a lightly floured work surface. Gently press out the dough with your hands. Roll the dough (using a rolling pin) into a circle of approximately 25 cm (10 inch) diameter. Place the rolled-out dough onto a baking tray lined with parchment paper.
For the galette:
- Spread the pistachio paste onto the dough, leaving 4 cm (1.5 inch) from the edges free (to be folded later). Place the blackberries upright over the pistachio paste. Fold the dough edges. Place the tray with the galette in the fridge for 30 minutes.
- Preheat the oven to 180°C (350°F).
- Brush pastry edges with the beaten egg, and sprinkle the 2-3 tbsp.rolled oats onto pasty edges. Bake 40 minutes, until the edges are golden brown.
- Once baked, drizzle with honey while galette is still warm.