Wheat-free * Dairy-free * Gluten-free * Vegetarian * Parve ~~
I’m kind of funny about entertaining. When I have company over I consider that to be the ideal time to try out new recipes…most sane people go with the tried and true for company but not me! I figure if worse comes worst, I can always order something – actually anything – in. In New York City there is not a single thing I can think of that can’t be delivered to your door. It’s one of the reasons I love it here.
On the other hand, when I am bringing something to someone else’s home I want to be double sure it will turn out alright. This past Friday I volunteered to bring a simple dessert. True, I could have just bought something – but that’s not me. So I decided to go with the galette I posted two years ago. It was a real hit when I served it. However, this being prime summer fruit season, I decided to make a different filling (the other one was filled with apple0. So here is the recipe for the blueberry and peach galette I made this week. It was highly praised and was completely devoured.
I apologize for not being foresighted enough to realize I would publish this as a blog recipe until after I saw how beautifully it turned out. So some of the step by step photos are of the apple galette and others of a previous test with more peaches and just the finished products are actually of the recipe here.
Summer Fruit Galette
You can make this with just the blueberries or just the peaches if you prefer; just use a total of 3 cups of fruit.
3/4 cup gluten-free oat flour
1/3 cup masa harina (corn flour)
1/8 teaspoon salt
1/4 cup coconut oil
1/4 cup sugar
1 egg yolk
1 tablespoon milk or milk substitute
1 1/2 cups sliced peaches or nectarines
1 1/2 cups blueberries
2 tablespoons sugar
1 tablespoon cornstarch
1/4 teaspoon grated lemon rind or 1/8 teaspoon ground nutmeg
- On a piece of wax paper, stir together the oat flour, masa harina, and salt. In a large bowl, cream the coconut oil with the sugar. Beat in the egg yolk and milk. Beat in the flour mixture. Flatten dough into a disk; cover with wax paper and chill until fairly firm, about 1 hour. If dough is too firm, let stand at room temperature until pliable.
- In a large bowl, combine the peaches, blueberries, sugar, cornstarch, and lemon rind; toss to coat and set aside.
- Preheat oven to 400°F. Remove dough from refrigerator. Discard plastic wrap and roll dough between 2 pieces of wax paper into a 10-inch circle (you will have to lift and flatten the wax paper from both sides the dough several times as you roll it). Discard wax paper and place crust on large cookie sheet lined with parchment paper.
Toss the fruit with the syrup in the bowl; spoon the fruit onto the center of the crust leaving a 2-inch border all around. Lift the edges of the crust over the fruit forming a crust with a large hole in the center showing the fruit.
- If desired, brush crust water. Sprinkle crust with the cane sugar.
- Bake 35 to 45 minutes until crust is nicely browned.
Serves 4 to 6