This paleo summer fruit galette is make with almond meal and tapioca flour for a grain free crust. Fill it with your favourite summer fruit for a healthy dessert!
1tbspgranulated stevia(I used Natvia) or use coconut sugar
1tspground cinnamon
2eggs
2tbspbutter(cold)
extratapioca flourfor rolling out crust, approximately 2 tbsp
Filling
2-3cupsstone fruitsliced (I used 4 plums and 2 apricots for the galette pictured)
1tbsptapioca flour
2tspgranulated stevia(I used Natvia) or use coconut sugar
1tspground cinnamon
Instructions
Start making the crust dough a few hours before you need the galette (or, prepare it the day before and leave to chill overnight).
For the crust, combine the almond flour, 1/2 cup of tapioca flour (reserving the extra 2 tbsp for rolling out later), flaxseed, stevia and cinnamon in a large bowl. Crack one of the eggs (save the other for later) and whisk in a small bowl. Then, add the butter and the single whisked egg to the dry ingredients, and use your fingers to rub/massage the butter into the dry ingredients until you have a dough. [If the dough seems really oily, add an extra tablespoon or so of tapioca flour.]
Shape the dough into a rough ball shape, wrap it in clingfilm and place in the fridge for at least 2 hours (or alternatively overnight) to firm up.
For the filling, slice the fruit into thin half-moon shapes (removing the stones, obviously!) and place in a bowl. Sprinkle over the tapioca flour, cinnamon and the stevia, then gently combine.
Preheat the oven to 190 C. Take a large piece of baking paper and sprinkle over the extra tapioca flour.
Place the chilled dough ball onto the dusted baking paper and use a rolling pin to roll the dough into a flat piece somewhere between 5mm - 1cm thick. It will crack/crumble a little at the edges, but just use your fingers to press together.
Arrange the fruit filling on top of the dough, leaving about 2.5cm (1 inch) around the edge to fold up. Then, use your fingers to gently fold up the edges of the galette around the fruit filling, pressing any crumbly bits together as you go along.
Take the second egg and whisk it in a small bowl, adding about 2 tbsp water to form an egg wash. Use a pastry brush to brush over the folded part of the galette crust.
Slide the piece of baking paper holding the galette on to a baking tray, then place the tray in the oven and bake for approximately 30-35 minutes, until the galette crust starts turning a dark golden brown.
Remove from the oven and allow to cool to room temperature or just above (the crust will harden on cooling). Serve immediately or store in an airtight container in the fridge for 2-3 days.
Notes
*I have not tried to make the dough with a butter substitute – I am sure that some of you would prefer to use coconut oil. If you use coconut oil successfully in this recipe, do let me know by leaving a comment! Coconut oil hardens more than butter when refrigerated, so if you do try to use it I would suggest either reducing the chilling time to an hour or even just using the dough right away, at room temperature. Otherwise I think the dough will be too hard/crumbly.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!