Galette is a French word for various types of round or freeform crusty pastries.
(Basically it’s a pretty word for a pie without a pie plate)
I’ve always admired how pretty they look, but these little round-shaped, rustic beauties always intimidated me. I assumed they took hours and lots of culinary prowess to prepare. But, like with most things, once you get started in trying something you’ve put off because you think is difficult, you realize:
1. Its not that hard; and
2. You were a big baby for not trying it sooner.
Now that I know the truth of their simplicity, I forsee a lot more of these coming out of my kitchen.
The magic is in the dough. This gluten free-crust is so simple and has only three ingredients that you probably already have in your kitchen. It comes together quickly, and it won’t crumble when you’re biting into it.
Below is my peach and nectarine recipe but you could use virtually any fruit combinations depending on what’s available and in season.
3 Cups Gluten-Free Flour (plus more for rolling)
1 Tsp Baking Powder
7 Tbsp Cold Miyokos Salted Plant Based Butter
2 Tbsp Organic Vegetable Shortening
1 Cup Ice Cold Water
In a large bowl mix together the flour and baking soda until well mixed. Next chop up the butter and vegetable shortening into small chunks. Add little by little to the flour mixture, coat them in flour and flatten them into small disk shapes. Next create a little well with your flour mixture and slowly little by little add the ice cold water to the dough, mixing with your hands as you go.
Note: *You might need a little less or a little more water depending on the type of gluten-free flour youre using. If the dough seems too gooey, add a little more flour, if it seems to dry and cracks easily add a little more water (very small amounts at a time).
Once its well mixed, place in a covered bowl in the refrigerator for about 30 minutes (this will make it easier to work with when rolling).
3 Peaches (Sliced
3 Nectarines (Sliced)
3 Tbsp Sugar
2 Tsp Corn Starch
3 Tbsp Honey
Pinch of Sea Salt
1 Tsp Lemon Juice
In a large bowl combine all ingredients and set aside to macerate.
Preheat oven to 375.
Next, on a large sheet of parchment paper using floured hands and rolling pin roll out your dough into a round shape until its roughly 1/8” thick and roughly ten inches in diameter. Trim any access or jagged edges with a knife.
Transfer the parchment paper onto a large baking sheet. Next, Place Fruit mixture in the center of the dough leaving about 3-4 inches of dough around the edge. Next, gently wrap the empty dough into the center of the galette. Sprinkle honey and a light dusting of sugar and place in the oven for about 35-40 minutes.
Remove from oven and sprinkle with sugar and allow to cool completely before cutting.