This delicious summertime recipe was developed by our friend Serafina of Capisce Market. Her granola and gluten free baked goods have been a longtime staple at our home and we're sure this special treat will become a go-to as well. Enjoy!

I find this recipe to be quite forgiving and so customizable! Less of a strict recipe, more of an outline. Gluten-free baking doesn’t have the same elasticity as regular flour, so the major takeaways are the flour to butter ratio and ice water. Otherwise, feel free to experiment with flours you have! A gluten-free cup for cup flour also works perfectly.

This galette works year round with your favorite seasonal fruit from persimmons to stone fruit. Optional but encouraged to add in herbs like rosemary and thyme to your dough or topping!

*Makes two 8” pie crusts - use one for a galette or two for a pie. Alternatively, halve the recipe or freeze the other dough.

For the Crust:

100 g brown rice flour

100 g oat flour

50 g tigernut flour (can sub for almond flour)

30 g teff flour

10 g psyllium husk powder

60 g tapioca flour

¼ tsp kosher salt

2 tbs maple sugar (can sub for sugar of choice)

1 flax egg (1 tbs of ground flax mixed with 3 tbs water)

175 g cold plant-based butter cubed

*(Make sure to use the kind that comes in a block. My preference is Mykonos. And of course, dairy butter also works!)

~ 6 tablespoons of ice water

1 egg (optional for egg wash)

For the Filling:

Summer fruit of choice

Splash of vanilla extract or powder

1- tbs of maple sugar (or sugar of choice) depending on your desired sweetness

Whisk together the flours, salt, psyllium husk, and sugar. Add in the flax egg and cold butter.

In a bowl, using your hands, gently combine the butter into the flour mixture. Work quickly to minimize melting the butter. Add in a few tablespoons of ice water and mix some more. The dough should soon start to hold some shape -  add more ice water if needed. The total should be around 6 tbs.

Shape dough into a ball and flatten slightly. Wrap in parchment and place in the fridge to chill for up to 2 hours, overnight, or freeze for later use.

While the dough chills, cut up your fruit in your desired shape and combine in a bowl with the vanilla and sugar and set aside in the fridge. You can also do this step right before baking.

All summer fruits are welcome here! Jammy figs, juicy peaches, strawberries, etc will all be perfect – I used Santa Rosa plums. 

Once the dough has chilled, remove from the fridge and preheat the oven to 40 degrees fahrenheit.

Place the dough between two pieces of parchment and use the rolling pin to roll out the dough atop the parchment. This will prevent any sticking. If your dough is too cold, wait a few minutes for it to become more malleable but not room temp. Roll into a 8” round circle shape - doesn't have to be perfect!

Place the fruit in cylindrical rows leaving about 1” from the edge or more if you’d like more crust. Next fold the remaining ~1” edge over the fruit. If the dough feels delicate, use a butter knife to help it lift off from the parment. Pinch anywhere the dough falls apart to prevent any juices from leaking.

Brush the crust with an egg wash or omit if vegan. Sprinkle the egg washed crust with sugar. Bake for about 40 minutes or until the crust is
golden brown.

Serve with coffee and enjoy!