A simple summer tart made with gluten-free and almond flour and just about any fruit you have on hand.
- For the Crust:
- 1 1/4 cups (184g) gluten-free all-purpose flour (I like King Arthur and Bob’s Red Mill here)
- 2 tablespoons almond flour
- 1 tablespoon coconut sugar
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon kosher salt
- 8 tablespoons (1 stick) unsalted butter, cold and cut into small cunes
- 2 large egg, one for the crust and one for the egg wash
- 2 teaspoons apple cider vinegar
- 2–3 tablespoons cold water
- For the Filling:
- 5 ripe plums, sliced (feel free to a heaping 2 cups of any fresh fruit you like)
- 2 tablespoons coconut sugar
- 1/2 teaspoon ground cinnamon
- juice of half a lemon
- 1 1/2 tablespoon cornstarch
- 1/2 cup lemon curd or any jam you like
- 1 tablespoons almond flour
- 1 tablespoon unsalted butter
- First, let’s make the crust! In a medium bowl, whisk together the flour, almond flour, coconut sugar, xanthan gum, and salt.
- Toss in the cold butter cubes and work into the flour mixture until it’s crumbly, with some larger, pea-sized chunks of butter remaining along with flecks of butter the size of oats..
- Whisk 1egg and vinegar together until well combined. Stir in 2 tablespoons of cold water. Mix into the dry ingredients. Stir until the mixture holds together, adding 1 additional tablespoons cold water if necessary.
- The mixture should be moist but not sticky. If it is sticks, dust the counter with a bit of all purpose flour and press a few times. If the dough seems crumbly and dry, add another splash of water.
- Wrap pie dough in plastic wrap and refrigerate for 1 hour or overnight. If refrigerating overnight, allow to rest on the counter for 10-15 minutes before trying to roll the crust.
- While the pie crust rests, in a medium bowl toss together fruit, coconut sugar, cinnamon, lemon juice and cornstarch. Stir very gently until cornstarch disappears. Set aside.
- Roll the crust on a very well floured (gf of course) work surface. Move the dough around the counter as you roll to ensure that it isn’t sticking to the counter. If you encounter any cracks, fold the crust over itself a bit to seal it and keep rolling. Roll to a 12-14 inch round. It’s ok if the ends are shaggy. Use a small sharp knife to trim the edges round and clean. Place crust round on a piece of parchment paper on a rimmed baking sheet.
- Lightly brush the crust with egg wash. Spread curd or jam around the center of the crust, leaving about 2 inches from the edges free of spread. Sprinkle with almond flour. Layer on the fruit and any juices. Work around the edges, folding the crust over the fruit. Dot with butter. Place the galette in the refrigerator or freezer while you preheat the oven.
- Place a rack in the upper third of the oven and preheat oven to 400 degrees F. When nice and hot, add the cold galette and bake until golden and bubbling, about 40-45 minutes. Rotate once during baking.
- Remove from the oven and allow to cool for a few minutes before slicing and enjoying with coffee or tea. Leftover galette can we wrapped and refrigerated for up to 3 days.