I’m far from a perfect pie maker. I’m too messy and lazy. I’m definitely a galette gal — I can pass rough edges and oozing fruity fillings off as ~ rustic ~...
Don’t be intimidated by making a pie crust, or a grain-free pie crust for that matter. It’s very easy. This galette is all about minimal effort and minimal mess, and is perfect to showcase the last of the summer fruit. I used rhubarb and strawberry here, but you can fill the pastry with anything you like — peaches, apples, cherries, figs… Even a savoury filling would work really well.
For the dough:
- 180g ground almonds
- 30g coconut flour
- 60g tapioca starch (or 30g cornstarch)
- 70g butter, cold, cut into cubes
- 2 medium free-range eggs
- 30g erythritol/ 1 TBSP honey (optional)
- ¼ tsp sea salt
- Add all dry ingredients to food processor and pulse.
- Add the butter until combined, and then add in the eggs and blend.
- Form the dough into a ball with your hands, and cover it tightly with clingfilm. Refrigerate for at least 1 hour.
- Preheat the oven to 180C and prepare your galette filling. I used rhubarb, strawberries, and some sugar-free strawberry jam. I generously sprinkled sweetener on top (erythritol) and also threw on some chia seeds and extra ground almonds. Remember that your dough is not very sweet, so make sure your filling is adequately sweetened, or that you are using very ripe, sweet fruit.
- Place parchment paper on a baking sheet, and place your dough in the middle of the sheet. Squash the dough down with another piece of parchment paper (to avoid sticking) and roll it out (I used a jar) to make a rough circle.
- Arrange your filling in the centre of the galette, leaving enough room to fold over the edges of the dough (about 2 ½ inches).
- Using the paper underneath the dough, fold over the edges, squash down a little, and then peel back the paper. This is propbably not the right way to go about this, but it works for me! No doughy fingers.
- Bake for approximately 30 minutes, or until the crust looks golden and crisp.