Peach galette (vegan, Gluten free)
Summer is about to end and fall is right around the corner. If you are lucky enough, you might get the chance to go peach picking.
What is Galette?
If you head the term "Open face pie" or "Free-form pie", its likely referred to the galette. What galette is, it's a pie crust that is folded and fruit filling in the center. The galette can sometimes be made into savory dishes. In French, galette is known for crusty cake. You learn more story about galette here
About this recipe:
This galette recipe, I take on the classic approach by using a pie dough recipe and filled with sweet peach filling. This recipe is made gluten-free friendly, but you can use regular all-purpose flour instead. I link down below my favorite gluten flour that I use for this recipe.
Peach Galette (Vegan & Gluten free)
1 cup (160g) GF flour
1 tablespoon (8g) icing sugar
1/2 (113g) cup vegan butter (Cut into cubes)
1(tablespoon (15ml)cold water
1/2 tablespoon (7g) rum
1/3 cup (80g) cane sugar
1 tablespoon (9) cornstarch
1 tablespoon(15ml) lime or lemon juice
1/4 cup (24g) Almond flour
2 tablespoons (25g) demerara suagr
In a mixing bowl, whisk together flour, salt, and icing sugar.
Add in cold butter cubes into the flour and mix it until most of the butter is mixed into the flour.
Add in cold water and rum. Stir the ingredients together.
Once the dough can be easily shaped, transfer the dough to a clean counter.
Use your hand to knead the dough and form it into a ball.
Wrap the dough with parchment paper and refrigerate for 15 minutes.
Remove the pit and slice the peaches. Then transfer the sliced peaches to a clean bowl.
Add in cane sugar, cornstarch, and lime juice.
Stir the filling together until most of the sugar is dissolved into the peach juice.
Refrigerate the filling until it ready to be used.
Take the dough out from the fridge and dust some GF flour if needed.
Use the palm of your hand and press down the edges of the dough until the dough no longer break when your press the dough. Dust some more GF flour if needed.
Roll the dough out to 12 inches *I recommend rolling the dough on the parchment paper. This will help the folding process much easier.* Use any 12 inches bowl or cake ring to help cut the dough accurately.
Remove the excess dough.
Add in almond flour and gently spread the almond flour on the surface of the dough. Leave in one inch from the edges.
Add the peach filling on top of the almond and sure drain the liquid before adding the filling on top of the almond.
Use the parchment paper to help fold the dough in with the filling. (Please watch the video for a visual demonstration)
Refrigerate the galette for 10 minutes.
Bring the peach juice that is left from the filling to boil and reduce the heat and let it simmer until the liquid reduces the half amount and start to thicken a little. Transfer the sauce to a clean bowl to let it cool down.
Brush the peach glaze on the peach filling and set aside 2 tablespoons of the glaze. Now, brush the remaining glaze on the dough and sprinkle some demerara sugar on the dough.
Bake the galette in a 400F (204 C) preheated oven for 10 minutes and lower the heat down to 350F (178c)and let it bake for another 12-15 minutes.
Let the peach cool down before serving. Optional dust some powdered sugar.