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!

WHAT IS A GLUTEN FREE STONE FRUIT GALETTE?

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 and this galette is no exception. Sometimes people think things that are gluten-free don’t taste as good as the glutinous 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.

Let’s start by talking 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 of those 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.

THE PASTRY DOUGH

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?

WHY SHOULD YOU MAKE THIS GLUTEN FREE STONE FRUIT GALETTE?

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 – easy peasy.

THE INGREDIENTS

Like I said, this galette is so easy to make. Moreover, it requires minimal ingredients that come together quickly. Here’s what you need to pick up from your grocery store (like, today!):

For the crust:

• Gluten-Free All Purpose Flour (I prefer Bob’s Red Mill)
• Salt
• Butter

For the Filling:

• Stone fruit of your choice (peaches, plums, nectarines, etc.)
• Cornstarch
• A lemon
• Cinnamon
• Nutmeg
• Salt
• An egg (for the egg wash)
• Sliced almonds (to top, optional)

OTHER MUST-TRY GALETTE RECIPES

Strawberry Honey Ginger Galette (for a unique dessert when you’re feeling sassy)

Gluten Free Zucchini Galette (another fun option, but this time – savoury)

TOOLS NEEDED TO MAKE THIS GLUTEN FREE STONE FRUIT GALETTE

Click on the images below to see what I use for this recipe.

This post contains affiliate links and I may earn a small commission when purchases are made after clicking the links, at no cost to you – Thank you!

GLUTEN FREE STONE FRUIT GALETTE

Serving size: 8-10

Prep time: 15 minutes

Chill time: 30 minutes

Cook time: 30 minutes

Ingredients

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)

Instructions

For the crust:

1. Add the flour and salt to a food processor and pulse a few times to combine. Toss in 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. Be careful not to add too much water or dough will be too sticky.
2. Turn dough out onto a piece of plastic wrap and use your hands to form dough into a disc. Wrap and place in fridge to chill for 30 minutes.

For the filling:

1. Add all of the filling ingredients to a bowl and stir to combine. Set aside while the dough finishes chilling.

Assembling:

1. Firstly, make sure you flour your work surface well. Place the 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 it to a parchment lined baking sheet and arrange the stone fruit slices on top, in a circular formation, leaving a one-inch border all the way around. Fold the edges over the fruit and place the baking sheet back into the fridge, setting the oven to 400 degrees Fahrenheit to preheat.
2. 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 the galette for 25-35 minutes, or until crust is golden brown. Be sure to let it cool for 5 minutes before serving, as the fruit can be very hot.

NOTES

This galette is best when eaten immediately, but can be stored in an airtight container in the fridge for up to 3 days.

This recipe is less-sweet, so add a tablespoon or two of sugar to the fruit when combining with the other ingredients if you would like a sweeter dessert.

Try with a scoop of vanilla bean ice cream!

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If you know me, you know I love a good galette. And I love mixing it up and creating both sweet and savoury galettes. I’ve tried everything from stone fruit to tomato to apple, and now, zucchini! You can literally wrap any produce in flaky pastry and 90% of the time it will be tasty. WORD.

I decided to make this galette gluten-free, mostly because I avoid gluten as much as I can, but also because I just bought an All-Purpose Gluten-Free Flour by Bob’s Red Mill that I was really excited to try. Of course, anything made with gluten-free flour has a different taste than that made with regular, wheat flour, but I must say, I was impressed with how this crust held together and how flaky it was. If you eat regular wheat flour, feel free to swap in some all-purpose in it’s place!

Let’s talk filling – Smooth, lemony ricotta. This is my favourite part. Extra creamy ricotta with lemon juice and zest, salt and pepper whipped together to make the dreamiest of beds for the lucky zucchini. Smear the crust with as little or as much as you want. The addition of lemon brings a brightness to the dish that makes it perfect for Spring or Summer.

The leading actress here is the zucchini. A few important tips that will help you achieve the ideal galette would be to slice the zucchini about a quarter of an inch thick, making sure they are all the same thickness, place the slices onto paper towels for 30 minutes before assembling your tart and salt them well. This allows the (abundant) excess water to be pulled out, avoiding a soggy mess.

The dough – Finally, let’s talk about the dough. I used to be intimidated when making pastry dough, but it’s actually quite an easy skill to master. The most important part of pastry is to use very cold butter. If the butter is cold, it melts down slower into the flour and, in turn, creates air pockets, which make for flaky pastry. To ensure your butter is perfect, cut it into cubes and store it in the fridge up until you need to use it. After combining it with the flour and forming a disc shape, wrap it in plastic wrap and return it to the fridge to firm up again. After I roll out the dough and assemble the galette, I like to pop it in the fridge yet again for ten minutes. Tip: Assemble your galette, put it in the fridge and set your oven. When your oven is ready, the galette can go right from your fridge to that 400 degree heat!

That’s it…Not too complicated, right?!

Gluten-Free Zucchini Galette

Serving size: 4

Prep time: 15 minutes

Chill time: 30 minutes

Cook time: 30 minutes

Ingredients:

For the crust:

• 1 1/2 cups gluten-free flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup parmesan cheese, grated, plus more for topping
• 3/4 cup cold butter, cubed
• 1 tbsp white vinegar
• 3-5 tbsp ice-cold water

For the ricotta filling:

• 1 cup ricotta cheese (I use extra creamy)
• zest of one lemon
• 1 tbsp lemon juice
• a few grinds black pepper
• pinch of salt

• 1 small zucchini, sliced into 1/8-inch rounds
• 2 tbsp olive oil
• 1/2 tsp dried basil
• 1 clove garlic, minced
• 1 egg, beaten

Instructions:

For the crust:

1. To a food processor, add the flour, salt and pepper and pulse a few times to combine. Add parmesan cheese and the cold butter and pulse again until dough resembles small pea shape crumbs (see photo). Add vinegar and two tablespoons of ice cold water and pulse. Continue to add water, one tablespoon at a time, until dough begins to come together. Typically, I use around four tablespoons in total. Dump the dough onto a piece of plastic wrap, form into a disc and then wrap and place in fridge to chill for 30 minutes.

1. Prepare the zucchini by laying the rounds onto paper towels and sprinkling salt on the tops to draw out any excess water. Let sit for at least 30 minutes.

For the ricotta filling:

1. To a small bowl, add the ricotta, zest, lemon juice, pepper and salt and mix to combine. Place in the fridge until ready to assemble.

For the rest of the galette:

1. Combine olive oil, basil and garlic in a small bowl. Set aside.
2. Flour your work surface and remove the dough from the fridge. Roll out into a circle about 1/4-inch thick. Carefully transfer the dough to a parchment lined baking sheet.
3. Spread the ricotta mixture onto the dough, leaving a 2-inch border all the way around. Arrange the zucchini slices on top of the ricotta. Drizzle the olive oil mixture on top of the zucchini. Fold over the edges of the pastry. Preheat your oven to 400 degrees Fahrenheit and transfer the galette to the fridge for 10 minutes, or until the oven is ready. Right before placing the galette into the oven, brush the exposed pastry edges with the egg wash and sprinkle on some extra parmesan cheese, if desired. Bake for 25-30 minutes, or until galette is golden brown in colour.

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