Filling

1. Slice peaches into 1/2 inch thick slices.
2. Place sliced peaches in a large bowl with maple syrup or honey, fresh thyme, vanilla extract, freshly squeezed lime juice, cinnamon, pinch of salt and tapioca starch.
3. Set filling aside in the fridge as you make pastry. 

Pastry and Assembly

Before you begin, ensure that your coconut oil is completely frozen. I typically measure out 3/4 cup liquid coconut oil and leave it in the freezer for at least 20-30 minutes until it is solid. 

1. Preheat oven to 375 degree F.
2. In a large mixing bowl add cassava flour, salt and coconut sugar.
3. Cut frozen block of coconut oil into approximately 8 pieces and add to food processor. Pulse until the oil is broken up into pea-sized pieces. Alternatively, you could use a grater for this but you would have to work quickly so the oil doesn’t melt as you grate. 
4. Add frozen pea sized pieces of coconut oil to mixing bowl with flour. Use a pastry blender or fork to combine the frozen coconut oil with the flour mixture until well-combined. This is the longest and most tiring part of the process as you want to use the pastry cutter or fork to integrate the coconut oil with the flour mixture. Your hands will likely be tired but keep cutting until the dough starts to come together. Once the dough begins to come together, add vinegar and ice cold water 1 TBSP at a time, mixing between each addition just until the dough begins to clump (You may need 1-2 TBSP less water or more water depending on the climate you’re in). Use your discretion here – you don’t want a wet dough.
5. Using your hands, gently form into a ball of dough. 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/soft, place in the fridge for 10 -15 minutes before continuing. 
6. Place ball of dough between two pieces of parchment paper and use your hands to flatten it out into a disc. Using rolling pin, roll dough out to 1/4 inch thick.
7. If you plan on making one large galette, roll crust out to about 12″ in diameter. Alternatively, roll crust out to 12″ and then cut 4-5 circles out of dough for mini galettes. 
8. Working quickly, arrange the peaches in circles over the dough leaving a 1 – 1.5″ border.
9. Fold the edges of the galette up over the peaches, overlapping and pinching edges together. Don’t worry if the crust breaks apart a bit while folding, that’s the beauty of these rustic galettes – they’re meant to be rustic.  Simply patch up any cracks in the dough using your fingers.
10. Optional – Brush the top of the dough with cold coconut milk to assist with the browning.
11. Bake in middle rack of the oven for 45 – 50 minutes or until the crust is golden brown at the edges. Optional – broil for 1-2 minutes to assist with browning on the top of the galette but watch closely. 
12. Serve warm as is or with with AIP compliant coconut yogurt or ice cream.