Peach and Blackberry Galette

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I don’t know about you but making pie crust kinda stresses me out! It has to be all perfect and well, that’s just too much pressure for me. Which is why I tend to make lots of fruit “crumbles” or “streusels”. Those are more fun and laid back!

But I have been seeing all these delicious pies lately, which got me craving them. So I decided to make a messy rustic version of a pie. It’s actually a French dessert called a “Galette”. Doesn’t that sound so pretty?

We still  had a whole bunch of peaches left from our https://thepeachtruck.com order and I wanted to use them for fresh recipes. With peaches this juicy, having to freeze them would be a shame!

I remembered seeing these cute looking fruit pie things in my summer cooking magazines, way back when I ordered magazines. Since I’m not a fan of clutter, I got rid of them when we moved a few years ago…So Google to the rescue! That’s where I found the word “Galette”.

Looking over a few recipes, none of them combined gluten and dairy free. Which meant I would have to try making a recipe of my own. While there was some trial and error,  I finally figured it out. Boy oh boy, how yummy it turned out too!

Along with the fresh peaches, I also had some fresh blackberries on hand. Summers are great for all the fresh fruit, aren’t they?

Now, you can totally change out the fruit in this recipe for whatever you have laying around that’s fresh. I prefer fresh fruit over frozen in this recipe. Like I said earlier, pie crust can be stressful, so eliminating liquid as much as possible is best. But other than that, feel free to try nectarines, plums, apricots, strawberries, blueberries, combine them all if you want!

Another tip I can pass along, is how you handle the dough for the crust, when shaping it. What helped me is actually rolling out the dough inside plastic wrap or parchment paper. Although technically, you should be able to use a cool, smooth surface to roll out your dough. I found even with extra flour, the dough would still stick to the surface. This also comes into play after adding in the filling. Since your pie dough is already on parchment paper, use it to actually fold over the edges when making the galette.

Bake for 35-45 minutes of 375 fahrenheit. Be sure to watch your galette around minute 30, so as not to burn the edges. Every oven is different and temperature times may vary.

Serving this dessert warm is best, in my opinion but you can absolutely make it ahead of time and rewarm it when needed. Top with your favorite dairy free topping and don’t cut it perfectly. It’s rustic for a reason!

Many Hugs,

Cathleen

desserts

Yield: 6

Author: Cathleen Crobons

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Peach and Blackberry Galette

Prep time: 20 MinCook time: 35 MinInactive time: 30 MinTotal time: 1 H & 25 M

Ingredients

Dough

• 1 ½ cups gluten free flour
• 1 ½ teaspoons coconut sugar
• 1/4 teaspoon sea salt
• 8 Tablespoons cold, vegan unsalted butter, cubed
• 1/3 cup ice water

Filling

• 3 large ripe peaches, pitted, and thinly sliced
• 12 oz fresh blackberries
• Juice of ½ a lemon
• 3 Tablespoons coconut sugar
• 1 ½ Tablespoons flour or arrowroot powder
• Pinch of salt

Instructions

1. Combine gluten free flour, coconut sugar, and sea salt to the bowl of a food processor. Pulse a few times to mix. Add vegan butter cubes and pulse about 8 to 10 times until the mixture resembles coarse crumbs. Turn the machine on and add in ice cold water, one tablespoon at a time. The dough should come together and form a ball. Dump the dough onto parchment paper or plastic wrap. Cover the dough as well and begin rolling it out into a 4 inch disk using a rolling pin.
2. Cover with plastic wrap tightly and chill in the fridge for at least 30 minutes.
3. While waiting for the dough to chill, start working on the fruit filling. In a large bowl, combine sliced peaches, blackberries, lemon juice, coconut sugar, gluten free flour (or arrowroot powder) and sea salt. Gently toss with a spoon to coat the fruit evenly.
4. When ready dough is done chilling, preheat the oven to 375˚F. Line a rimmed baking sheet with parchment paper.
5. Roll out the galette dough into an imperfect circle. Arrange the fruit in the center of the dough, leaving about a 1 to 2-inch edge of dough all the way around.
6. Fold the pastry edge up and over the filling, use the parchment paper as a go between to avoid the warmth of your hands softening the dough. Seal the edges as you work your way around. Brush the pastry border and edges with some melted vegan butter. Sprinkle the edges generously with coconut sugar.
7. Bake for 35 to 45 minutes, depending on your oven. Transfer the galette with the parchment paper onto a rack to cool for approximately 15 minutes before serving. Serve warm with dairy free ice cream or coconut whipped cream.

Nutrition Facts

Calories

326.25

Fat

16.69

Sat. Fat

9.62

Carbs

44.3

Fiber

7.46

Net carbs

36.85

Sugar

15.93

Protein

4.83

Sodium

132.29

Cholesterol

40.13

Nutritional Info is generated automatically and may not be 100% accurate.