peach galette

 

2016-09-11-20-36-32-2

When our local orchard happen to have the Lemon Elberta variety of peaches available last week I knew I had to make a peach galette with them. They’re one of our favorite peaches from this orchard and have a mild yellow color that is so beautiful to bake with!

Galette’s are basically a free form rustic pie or tart, are easy to assemble and have such a fun look to them, not to mention…they typically bake a bit quicker than a traditional fruit pie does. We think it turned out pretty tasty and you can adjust the amount of maple sugar you use depending on how sweet the peaches are that you use. We try not to make it overly sweet so we can enjoy the amazing flavor these peaches have.

peach galette

  • Servings: 6-8
  • Difficulty: easy
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a seasonally refreshing grain free Paleo peach galette



Credit: backporchpaleo.com

Ingredients

Directions

  1. Preheat oven to 415°
  2. Prepare pie crust as directed, roll out into a rough circle approximately 13-14″ it doesn’t matter if it’s perfect…galette’s are rustic by nature! Leave crust on parchment paper and slide onto a baking sheet…set aside.
  3. Place peaches in a large enough bowl that you can gently toss them with all the other ingredients. Peaches can bruise easily, so you want some room for them to move around.
  4. Pour lemon juice and zest onto peaches, toss gently to coat.
  5. Add remaining ingredients (except for the egg wash and raspberry) – I like to combine the dry ingredients together in a smaller bowl, whisk them together and then add them to the peaches, but you can certainly sprinkle them all on separately. Toss gently to coat.
  6. Once peaches are all coated, let them sit for about 5 minutes, this allows the peaches to soak in some of the flavors while they’re raw and also you’ll see some liquid starting to accumulate in the bottom of the bowl. If there’s a lot of juice, strain some of it out…otherwise your galette will have a very soggy bottom crust and you’ll have liquid oozing out while it bakes. If you’re adding the raspberries, add them here and carefully toss to combine them.
  7. Scoop fruit into the middle of the crust, mounding as needed, leaving about a 2½” edge that you’ll fold over the fruit.
  8. Using the parchment, lift it up and carefully fold dough over the filling about 1½-2″, working your way around in a circle and pleating dough as you go if necessary. If it tears just a bit, simple push it back together with your fingers. This dough is very forgiving that way.
  9. Once you’ve got a little rim of dough all the way around the filling, using a pastry brush, give all the exposed dough a good brushing with the egg wash.
  10. Dust with additional cinnamon and/or coconut sugar if you want and place in the oven.
  11. Bake for approximately 30-35 minutes. If the crust begins to get too dark, you can cover that part with foil and continue baking until the fruit is bubbly in the middle.
  12. Remove from oven and let cool for approximately 20-30 minutes, serve with your favorite paleo whipped cream or paleo ice cream.

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