Nectarine Galette

Freezer Friendly

It had always been my dream to develop a gluten-free galette. It was not a simple challenge, as gluten-free flours are not an exact substitute for regular flour. It took time, but I’m so glad I persevered. The end result is super fabulous! I actually fooled many people in a blind taste test as to which galette had regular flour and which was gluten-free. This nectarine galette is a must-try!

Yields 8 servings

Galette Dough

• 1 cup almond flour

• 7 Tbsp tapioca starch
• 7 Tbsp potato starch
• ¼ cup powdered sugar
• ¼ tsp kosher salt
• 4 Tbsp margarine, diced
• 2–3 Tbsp ice water

Nectarine Filling

• 4 nectarines, sliced in wedges
• zest of ½ lemon
• 2 Tbsp dark brown sugar
• 1 tsp pure vanilla extract
• 1 Tbsp lemon juice
• 1 Tbsp potato starch
• ½ tsp cinnamon
• ¼ tsp ground ginger
• ¼ cup apricot jam, divided
• water, for brushing
• 1–2 Tbsp turbinado sugar, for sprinkling

Prepare the galette dough: In a large bowl, combine almond flour, tapioca starch, potato starch, powdered sugar, and salt. Add margarine; mix by hand to form crumbs. Gradually add ice water; knead until a soft dough forms. Do not overmix. Form dough into a disc and wrap in plastic wrap. Refrigerate for 30–60 minutes.

Preheat oven to 375°F. Set out a baking sheet and 2 sheets of parchment paper.

Prepare the nectarine filling: In a medium bowl, toss nectarine slices with lemon zest, brown sugar, vanilla, lemon juice, potato starch, cinnamon, and ginger. Set aside.

Place disc of dough on one sheet of parchment paper. Place second sheet over the dough. Roll dough into a 12-inch round. Transfer the dough with the parchment paper to the baking sheet. Remove and discard the top sheet.

Microwave jam for 30 seconds to soften, or melt it in a small saucepan over low heat. Brush 2 tablespoons jam over the center of the dough, leaving a 1½-inch border. Layer the nectarine slices, slightly overlapping, around the outer edge of dough, within the border. Layer a second layer of slices, slightly overlapping the bottom layer. Continue to work your way inward until the dough is covered.

Using the parchment paper as a guide, fold the dough over the border to cover the edges of the nectarines, pleating approximately every 3 inches and pressing down slightly to secure it up and over the fruit. Gluten-free dough is more delicate, but if it cracks, you can easily press it back together with your fingers; it is very forgiving.

Brush crust with water and sprinkle with turbinado sugar. (This yields a fabulous crunch.) If desired, place galette in freezer for 10 minutes to firm before baking.

Bake for 32–35 minutes. Remove from oven. Brush remaining jam over the nectarines. Allow to cool before serving.

Variation: Switch the fruit to your fruit of choice, such as apples, plums, or pears.