A crowd pleaser of a dessert that works with any stone fruit you have on hand. A galette is perfect for working with gluten free pastry as it requires little handling of the pastry which is more delicate without the gluten and any imperfections just add to the rustic look.
Play around with the flavours of the filling to suit, add some cinnamon or nutmeg or seeds from a vanilla pod. Add berries to the fruit or even add a splash of rum.
To help minimise risk of a soggy base sprinkle a thin layer of nut meal over the pastry before adding the fruit, and if you have a pizza stone pop it in the oven on a low rack prior to heating and bake the galette on a rack above the stone.
- 1 cup Otto’s Cassava Flour
- ¼ cup tapioca or arrowroot flour
- 1 Tbsp icing sugar (optional)
- pinch of salt
- 1 tsp xanthan gum
- 125g cold butter – cut into cubes
- 2 egg yolks
- 1 Tbsp milk
- 4-5 peaches or other stone fruit – peeled and sliced
- 1 Tbsp lemon juice
- 1 Tbsp tapioca starch
- 1 Tbsp sugar or to taste
- ¼ cup ground nuts (optional)
To make the pastry:
In a food processor add the Cassava flour, tapioca flour, icing sugar, salt and xanthan gum and mix briefly. Add the butter and mix till mixture resembles coarse meal. Add the yolks and milk and mix until dough comes together.
Preheat oven with pizza stone to 200 degrees C.
Combine lemon juice, tapioca starch and sugar then pour over peaches and toss carefully to coat.
Roll out pastry onto baking paper lightly dusted with cassava flour. Carefully slide baking paper with pastry onto a baking sheet.
Spread ground nuts on the pastry within 4cm of the edge. Arrange peach slices over the ground nuts. Pour in remaining juices and fold up the border on the dough.
Bake for 30-40 minutes or until the crust is golden brown.