Gluten-Free Summer Fruit Galettes

Hi Bakers, Thanks for joining me in the kitchen again! I love this bake!! OK, I love all my bakes but this one is so tasty and just what I want to eat in Summer.  I worked really hard developing this crust for pies, galettes, and tarts and I am really happy with the result. You won't be able to tell it's not wheat :) I can't wait to have you try it and let me know what you think. It's just the right texture of crisp and tender with a great buttery taste and the fruit filling is sweet but still tastes fresh and just picked. Make this today and take advantage of all the great seasonal fruit. -Carolyn

Summer Fruit Galettes 

The crust is modified from The Joy of Cooking's recipe for pie dough and the filling is modified from the New York Times and the Kitchn.com recipe for a galette.

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

Wet

⅔ cup cold butter, cut into small chunks

2 tablespoons shortening

3¼ tablespoons ice water

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

Cut in butter and shortening with a pastry blender or fingertips until the mixture resembles bread crumbs but still has some pea-sized bits of butter. Add ice water and mix until just combined. It will be a soft and wetter dough than some pie crusts. Divide into 4 portions for individual galettes or leave as one large one. Roll into balls and flatten into discs. Let dough rest and hydrate in the refrigerator for at least 30 minutes.

Galette Filling

Sugar Mix

⅔  cup granulated sugar

4 teaspoons corn starch

2 teaspoons lemon zest

2 tablespoons fresh lemon juice

a pinch of salt

2 lbs fresh stone fruit or berries

Preheat the oven to 400F.

In a small bowl mix together sugar and cornstarch. Add the remaining ingredients and mix again. It will look like wet sand.

Slice large fruits no bigger than ¼ thick or chop in large chunks. Berries do not need cutting unless they are huge. Add the fruit to ¾ the sugar mixture, lemon juice, zest and stir to mix.

Roll out the galette crust on a silicone mat or cutting board, and flour the board to prevent sticking. Roll the dough into a rough circle about 1/16 of an inch thick.

Place the remaining sugar mix in the center of the dough circle extending outward leaving about 1½ - 2 inches clear. Then place about ⅔ cup of fruit in the center piling it up a bit. Gently fold dough edges overlapping the fruit center by about ½ inch. Pleat and fold to make a rough circle. Repair any tears by smoothing them over with your hand or using any extra dough to patch them. Brush the turned-over edge of the dough with cream or an egg wash and sprinkle with large grain sugar.  Bake individual galettes for 20-25 minutes or until crust is browned and fruit is bubbling hot.** Immediately upon removing the pastry from the oven, brush the fruit filling with apricot or another clear jelly to give it a bit of extra sweetness and shine. Cool for five minutes and then transfer the galettes to a wire rack to cool thoroughly before eating. My favorite flavor was plum and nectarine berry. Enjoy and let me know your favorite flavor!

**If you decide to make one large galette, it should take about 35-40 minutes to bake.

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