Hi Bakers, This pastry is my favorite thing to make when you want a homemade pie but don’t want all the fuss! The rustic free-from galette takes minutes to assemble and bakes in under half an hour. Adding salted caramel on top elevates the fresh fruit and crust to something a bit more complex and suitable for a fancy dessert. You won’t regret making this beauty! Enjoy ~Carolyn

Gluten-Free Salted Caramel Peach Galettes

Crust

Dry

2 cups gluten-free flour

1 teaspoon sweet rice flour

¼ teaspoon xanthan gum

½ teaspoon salt

1 teaspoon plain protein powder isolate

1 teaspoon granulated sugar

⅔ cup cold butter, cut into small chunks

2 tablespoons shortening

Wet

3¼ tablespoons ice water

Add dry ingredients to a medium-sized bowl and whisk thoroughly.

Cut in the butter and shortening with a fork, pastry blender, or fingertips until the mixture resembles bread crumbs but still has some pea-sized bits of butter. Add the ice water gradually while stirring and stop when the mixture makes small clumps. Try pressing it into a ball. If the dough stays together, stop adding water. Mix dough to completely combine and then divide into 4 portions. Roll each piece into balls and flatten it into discs. Let dough rest in the refrigerator for use at a later time or use immediately.

Galette Filling

Sugar Mix

⅔ cup granulated sugar

4 teaspoons cornstarch

1 teaspoon lemon zest

a pinch of salt

4 cups fresh peaches (can also use nectarines or plums)

Topping

Salted Caramel Sauce

Large grain salt

Preheat the oven to 400F.

In a small bowl mix together sugar and cornstarch until no lumps remain. Add the lemon zest and set aside.

Slice large fruits no bigger than ¼ thick or chop into small ¼” chunks. Add the fruit to ¾ the sugar mixture and stir gently to mix.

Roll out the galette crust on a lightly floured silicone mat or cutting board. Flour the top of the dough as well to prevent sticking. Roll into a rough circle about 1/16 of an inch thick. Patch any holes in the dough or edges by pressing them together gently. Repeat for each portion of dough.

Place a spoonful of the remaining sugar mix in the center of each dough circle extending outward leaving about 1½ - 2 inches clear. Then place about ⅔ cup of fruit in the center by arranging it in a row or piling it into the center. Gently fold the dough edges over the fruit center by about ½ inch. Repair any tears by smoothing them with your hand or using any extra dough to patch them. Brush the edge of the dough with an egg wash (one egg mixed with 1 tablespoon of water) and sprinkle with large-grain sugar. Bake the galettes for 20-25 minutes or until the crust is browned and the fruit is bubbling. While the galette is hot from the oven, brush with the salted caramel sauce and sprinkle with large grain salt. Serve immediately or let cool to room temperature. These galettes are best eaten the day they are made since they have a lot of juice that can make the dough soft over time.