Imagine a rustic, free-form pastry bursting with the sweetest summer fruits, delicately balanced on a perfectly golden, gluten-free crust. This Strawberry Peach Galette isn't just a dessert—it's a culinary masterpiece that transforms simple ingredients into an extraordinary experience. Whether you're gluten-sensitive or simply a lover of mouthwatering desserts, this recipe promises to transport you to a sun-drenched orchard with every single bite!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 cup gluten free flour
- 1/2 cup cold butter, cubed
- 1/4 cup sugar
- 1/4 tsp salt
- 3-4 tbsp cold water
- 2 cups sliced strawberries
- 2 cups sliced peaches
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Instructions
- In a large mixing bowl, combine gluten-free flour, salt, and sugar. Mix thoroughly to distribute ingredients evenly.
- Add cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.
- Gradually add cold water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork the dough.
- Shape the dough into a flat disc, wrap in plastic wrap, and refrigerate for 30 minutes to allow the butter to firm up and the gluten-free flour to hydrate.
- While the dough chills, prepare the fruit filling. In a separate bowl, combine sliced strawberries and peaches.
- Sprinkle cornstarch and lemon juice over the fruit, gently tossing to coat evenly. The cornstarch will help thicken the fruit juices during baking.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Remove the chilled dough from the refrigerator and roll it out on a piece of parchment paper dusted with gluten-free flour. Roll to about 1/8 inch thickness in a rough circular shape.
- Transfer the rolled dough (with parchment) to the prepared baking sheet.
- Arrange the mixed fruit in the center of the dough, leaving a 2-inch border around the edges.
- Gently fold the edges of the dough over the fruit, creating rustic pleats. The center should remain open, showcasing the colorful fruit.
- Optional: Brush the exposed dough edges with an egg wash or milk for a golden finish.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the fruit is bubbling.
- Remove from the oven and let cool on the baking sheet for 15 minutes before transferring to a wire rack.
- Serve warm or at room temperature. Optional: Dust with powdered sugar or serve with a scoop of vanilla ice cream.
Tips
- Keep ingredients cold: The secret to a flaky gluten-free crust is using very cold butter and water. This helps create those delightful, tender layers.
- Don't overwork the dough: Gluten-free flour can become tough if handled too much. Mix just until the dough comes together.
- Use parchment paper: This prevents sticking and makes transferring your galette much easier.
- Cornstarch is your friend: It helps thicken fruit juices and prevents a soggy bottom.
- For extra indulgence, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- If the edges brown too quickly, cover them with aluminum foil to prevent burning.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 3g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 45mg
