I obviously did not invent this beautiful dessert, but I did make my own recipe for it! Just to throw a little knowledge your way about this dessert: it can be commonly confused with a tart. Now, you obviously don’t want to be the silly human going around calling a dessert by the wrong name, so let me see if I can sort of explain the difference. A tart is made in an actual mold. The bottom of this pan typically pops right out, revealing really nice clean edges. The dough of the tart tends to be thicker so it can bake in the pan with the filling and not totally spill when you release it from the mold. A galette on the other hand starts out as a rolled out piece of dough which is filled with fruit (usually) and then the edges are folded over to trap all the good stuff in. This helps to create a “rustic” looking crust which looks both messy and effortlessly gorgeous at the same time. I am by no means a galette expert and this was my first time making it, so it’s definitely not perfect, BUT it’s darn good so I’m sharing it. If something doesn’t make sense feel free to comment or reach out to me! I’d love to hear if y’all had success making it.
2 cups almond flour
1/2 cup coconut flour
3 tbs applesauce
Pinch pink sea salt
1/4 lemon juice and the zest of 1/2 lemon
1 tsp vanilla
1/4 tsp cinnamon
1/2 tbs coconut flour
- Combine the ingredients of the crust in one bowl and mix by hand. It might be easier to use an actual mixer, but I just love using my hands for this stuff. You want to make sure all of the ingredients are mixed super well so it’s all the same consistency. Create a ball with the dough and wrap it in cling wrap. Cool in the fridge for about an hour.
- While it’s cooling, cut up 2 peaches into thin long slices. This isn’t the easiest because there’s a pit in the middle, so just try your best to get as close to the pit as you can.
- Carefully add in all the ingredients to the peach filling and mix so that the slices are well coated.
- Take out the dough and roll into a thin sheet. I don’t have the exact thickness, but you really want to go as thin as you can without ripping it. Mine was even a little too thick, so just be patient and roll it onto non-stick foil so it doesn’t stick and rip even more.
- Fold the edges over to create about a half inch border around the pastry. You can do this with the filling already inside, but I wanted to make sure I got a thick and crispy crust so I filled the inside after the fact.
- Fill inside with peaches. I went in a spiral from the inside out to create a pretty pattern, but that’s totally up to you.
- Create an egg wash (1 egg white and pinch cinnamon) to brush the top layer of the crust and filling. This will help create a crispy crust and a nice golden filling.
*Again, I have failed y’all with a lack of exact time. Just bake at 350 for about 30 minutes (I think.) Keep an eye on it and look for really nice golden edges. I used a toothpick in the middle to check if the dough was crispy. If it comes out clean or you can fill the crispness, than you’re good to go! Happy baking