INGREDIENTS: for the filling
- 2 large ripe peaches, discard the pit, of course, rinsed, dried, and thinly sliced
- 1/2 cup coconut sugar
- 1/2 teaspoon lemon juice
- 1/2 teaspoon cinnamon
- 3 Tablespoons tapioca starch, add an additional Tablespoon if your peaches are very juicy
INGREDIENTS: for the crust
- 1 1/2 cups blanched almond flour
- 1/4 cup + 2 Tablespoons coconut flour
- 2 Tablespoons coconut sugar
- pinch salt
- 1/4 cup very cold butter, chopped into chunks
- 2 Tablespoons very cold water or almond milk, or milk of choice
- 1 large egg white, about 2 Tablespoons
INGREDIENTS: for the finishing
- 1 large egg, beaten
- 1 Tablespoon of milk of choice
- 2-4 Tablespoons coconut sugar
Preheat the oven to 350F. Get out a baking sheet that is large enough to hold a piece of parchment, and set aside.
Make the filling: In a large mixing bowl, gently fold together all of the filling ingredients until thoroughly combined.
Set aside while you make the crust dough, and to let the tapioca absorb some of the excess moisture.
Make the crust: In the bowl of a food processor fitted with the “s” blade, pulse the almond flour, coconut flour, coconut sugar and salt together several times to combine.
Add the butter, and pulse several times until the butter pieces are the size of small peas. While the machine is on, pour in the milk and egg white and continue to process until the dough comes together in a large ball or mass.
Scrape down the sides of the food processor bowl to make sure all of the dough is incorporated, and then turn out the dough ball onto a large sheet of parchment paper.
Top with another sheet of parchment, and roll into a disc about 1/4″ thick.
Make sure the disc fits within the width of the parchment and the parchment fits on your baking sheet. If you need to make the dough disc a little thicker to make sure it fits, do so.
Grasp the parchment firmly on both sides and, applying enough tension to keep the parchment paper as flat as possible, transfer the dough disc (with the parchment) onto the waiting baking sheet.
Add the filling to the center of the crust, leaving about 2″ empty. (*see pro-tips below)
Pick up one corner of the parchment and use it to fold the empty dough over the peaches. Then rotate a few inches and do the same again, folding the crust over the peaches (overlapping the first fold slightly).
Continue to repeat this motion until the entire filling has been encased in the extra border of dough.
Make the egg wash by whisking together the egg and milk. Brush the top and side of the galette dough (all exposed dough, NOT the fruit), with egg wash, then sprinkle evenly with coconut sugar.
Bake for 40-50 minutes until the dough has turned deep golden and slightly crisp.
Allow to cool for at least 10 minutes before serving.
- If, when you’re transferring the peaches to the rolled-out crust, a lot of juice has pooled at the bottom of the filling bowl, try to avoid pouring that extra juice in. You just want the peaches and the sugar/tapioca/etc coating. Leave the juice behind and drizzle it over some yogurt or something if you don’t want to let it go to waste.
- Tip for folding the dough: Using the parchment to fold helps minimize cracks but if your dough still cracks, just use your fingertips to gently smooth and reseal the crack.
- This galette is best within a few hours of baking, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. Expect the crust to soften and get a little cake-ier with each day in the fridge.
- Yield: One galette/approx 6-8 slices