Hi! It’s still me. Still here with peaches. I’m also adding nectarines and plums this time! It’s a stone fruit par-tay!
I’m sadly shedding a tear over here as stone fruit season is slipping away. It feels like peaches have only been around for a few weeks, so I’m not sorry that I am bombarding you with a million recipes. And, you need to make this one NOW! Before the peaches are gone and it’s too late! Get on it.
If you’ve been following my blog for a while, first of all thank you, I love you, secondly, you know I do a lot of gluten-free stuff. This galette is no exception. Sometimes people think things that are gluten-free don’t taste as good as the glutonous stuff, but I’m here to tell them they’re wrong. WRONG! This crust is still flaky and delicious. So, if taste isn’t compromised, and you had to choose between a gluten-free dessert or a wheat flour dessert…Which one are you going for? I thought so.
I want to talk about stone fruit. If you are unsure, stone fruit is any fruit with a stone in it. We’re talkin’ peaches, nectarines, plums, cherries, apricots, etc. You can literally use any for this galette. My only recommendation is, if you choose to use apricots, you should add a tablespoon or two of sugar to the fruit as fresh apricots can be very tart. I chose to use peaches, nectarines and plums as those fruits are currently at their peak where I live.
I think making pastry intimidates people. It intimidates me sometimes, which is why I am always stunned when it turns out so well. Despite being gluten-free, this crust is still everything a great crust should be – flaky, buttery, light, golden. It also rolls out so easily. It’s worth a shot, gluten-free or not. Did you catch the rhyme?
If you aren’t convinced to make this yet, I have one further piece of information that may help – TIME. It takes hardly any of it. Seriously, I can understand looking at something like a galette and thinking, “that looks too intense for me,” but this isn’t like that. I promise. The dough takes about 5 minutes to put together, and then it chills in the fridge for 30 minutes. The fruit just needs to be chopped and mixed with a few simple ingredients and also needs to sit for a bit. After that, all you need to do is roll out the dough, place the fruit on top and bake.
Convinced? I hope so. Please leave feedback in the comment section below if you do try it! Bon Appetit!
Gluten-Free Stone Fruit Galette
Serving size: 8-10
Prep time: 15 minutes
Chill time: 30 minutes
Cook time: 30 minutes
For the crust:
- 1 1/4 cup gluten-free flour
- 1/2 tsp salt
- 3/4 cup cold unsalted butter, cubed
- 1 tbsp vinegar
- ice-cold water
For the filling:
- 4 cups of stone fruit (approximately 5-6 medium-sized fruits, I used 2 peaches, 1 nectarine and 2 plums)
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1/2 tsp cinnamon
- pinch of nutmeg
- pinch of salt
- 1 egg, beaten
- 2 tbsp slivered almonds (optional)
For the crust:
- Add the flour and salt to a food processor and pulse a few times to combine. Add the cold cubed butter and pulse again until dough resembles small peas. Add the vinegar and one tablespoon of ice-cold water and pulse. If needed, add more water, half tablespoon at a time until larger pieces of dough come together. This usually takes me 1.5 to 2 tablespoons of water to achieve. Do not add too much water or dough will be too sticky.
- Turn dough out onto a piece of plastic wrap. Use your hands to form dough into a disc. Wrap and place in fridge to chill for 30 minutes.
For the filling:
- Add all filling ingredients to a bowl and stir to combine. Set aside while the dough finishes chilling.
- Flour your work surface well. Place dough on floured surface and sprinkle more flour on top of the dough, as well as on your rolling pin. Roll out dough to about 1/4-inch thick. Carefully transfer dough to a parchment lined baking sheet. Arrange the stone fruit slices on top, in a circular formation, leaving a one and a half inch border all the way around. Fold the edges over the fruit. Place back in the fridge and set oven to 400 degrees Fahrenheit.
- When the oven is ready, remove the galette from the fridge and brush the beaten egg over the exposed pastry edges and top with a few sliced almonds, if desired. Bake for 25-35 minutes, or until crust is golden brown. Let cool for 5 minutes before serving.
Best if eaten immediately, but can be stored in an airtight container in the fridge for up to 3 days.
This galette is less-sweet, so add a tablespoon or two of sugar to the fruit when combining with the other ingredients if you want a sweeter dessert.
Try with a scoop of vanilla bean ice cream!