Description
This Gluten Free Peach Galette recipe makes for a delicious rustic summer treat. Spiced with fresh thyme, cinnamon and a hint of maple syrup, it’s perfectly sweet, grain-free, dairy free, egg free, and compatible with AIP/Paleo diets.
Ingredients
Peach Filling
- 2 large peaches, cut into 1/2 inch thick slices
- 2 TBSP maple syrup
- 1 tsp fresh thyme, picked and chopped
- 1 tsp pure vanilla extract
- 1 TBSP freshly squeezed lime juice
- 1/4 tsp cinnamon
- pinch sea salt
- 1 TBSP tapioca starch
Gluten Free Galette Crust
- 1/2 cup coconut oil, frozen
- 1 1/2 cups cassava flour
- 1/4 tsp sea salt
- 2 TBSP maple sugar
- 1/2 TBSP apple cider vinegar
- 1/4 cup ice cold water
- coconut milk for brushing dough, optional
Instructions
Peach Filling
- In a large bowl, combine sliced peaches, maple syrup, fresh thyme, vanilla extract, lime juice, cinnamon, pinch of salt and tapioca starch.
- Set filling aside in the fridge as you make the pastry.
Gluten Free Galette Crust
- Preheat oven to 375F.
- Cut frozen coconut oil into a few smaller pieces and add to food processor. Pulse until it is broken up into pea-sized pieces.
- Add cassava flour, sea salt, maple sugar, apple cider vinegar, and ice cold water to the food processor and pulse until dough begins to combine, stopping to scrape down the sides of the food processor with a spatula as necessary. The dough is ready when it easily clumps together between your fingers.*
- Remove dough from the food processor and transfer to a sheet of parchment paper.
- Using your hands, gently knead the dough and form into a ball.**
- Place ball of dough between two pieces of parchment paper and use your hands to flatten it out into a disc.
- Using a rolling pin, roll out the dough to about 12 inches in diameter and 1/4 inch thickness.
- For mini galettes, use a paring knife or straight-edged pastry wheel to cut out 8-9 circles about 4.5 inches in diameter. Gather the scraps, re-roll the dough, and cut out more rounds as necessary.
Alternatively, make 4-5 medium-sized galettes, about 6 inches in diameter.
Or, leave as is to make one large peach galette.
Assembly
- Transfer the sheet of parchment paper with the cut out rounds to a baking sheet.
- Working quickly, place the filling in the center of each round of dough. You can pile the filling in the middle, or arrange the peaches in any design you’d like, such as in a fan shape or concentric circles.
For mini galettes, leave at least 1/2 – 1 inch border.
For larger galettes, leave a 1 – 1.5 inch border. - Fold the edges of the galette up over the peaches, overlapping and pinching the edges together over the filling. Don’t worry if the crust breaks apart a bit while folding, that’s the beauty of these galettes – they’re meant to be rustic. Simply patch up any cracks in the dough with wet fingers.***
- Optional – Brush the top of the dough with cold coconut milk to assist with the browning.
- Place the baking sheet in middle rack of the oven and bake for 40-45 minutes or until the crust is golden brown at the edges.****
Optional – broil for the last 2-3 minutes to assist with browning on the top of the galettes but watch closely so they don’t burn. - Serve warm as is or with with dairy-free vanilla ice cream or coconut yogurt.
Notes
*You may need less or more water depending on your climate/altitude. Use your discretion to determine how much water you need. The dough should begin to clump, and be pliable but not wet. Add any additional water 1 TBSP at a time, pulsing in between.
**Be careful not to over-manipulate the dough as the heat from your hands will cause the coconut oil to melt. If you notice the oil melting and the dough beginning to feel too wet or soft, place in the fridge for 10 -15 minutes before continuing.
***You can use a small knife or other similar flat tool to help you peel off the dough from the parchment paper. Keep a small bowl with cold water on your workspace to wet your fingertips as needed, to help with folding and pinching the dough, and bringing together any cracks.
****The baking time is for the mini galettes. The galettes are ready when they are golden brown at the base and lightly golden at the tops. For the medium-sized or one large galette, you’ll need to increase the baking time. Start checking at the 40 minute mark. However, they shouldn’t need any longer than 55-60 minutes.
I’ve updated this recipe as of July 2024 with changes to the amounts of cassava flour and frozen coconut oil, as well as a quicker method for making the dough in a food processor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired