Gluten Free Cherry Galette


For the Gluten Free Dough

3/4 cup plus 1 tablespoon brown rice flour

1/3 cup potato starch

1/2 cup tapioca starch

1 1/2 cups oat flour

1 1/2 teaspoons xanthan gum

1 teaspoon salt

1 cup cream cheese, very cold

1 cup unsalted butter, very cold, cut into 1/4-inch

Cornstarch or tapioca starch, for rolling

For the Cherry Galette Filling

4 tablespoons unsalted butter, at room temperature

1/4 cup plus 2 teaspoons granulated sugar

1 large egg

1/2 teaspoon almond extract

1/2 cup almond flour

2 teaspoons tapioca starch

1/4 teaspoon sea salt, plus more for the egg wash

1 pound fresh, sweet cherries, pitted

2 to 3 tablespoons packed brown sugar, for the cherries

2 large eggs, divided

1 tablespoon crystal sugar, for sprinkling.

For the Gluten Free Dough

In the bowl of a food processor fitted with a metal blade, combine all the dry ingredients and blend to mix well.

Add the cream cheese and butter and pulse about 15 times, then let the food processor run just until the dough begins to come together in a ball but is not completely smooth, about 20 seconds.

You should still be able to see some butter and cream cheese chunks.

Divide the dough into 2 equal balls and shape each ball into a disk about 1 inch thick.

Wrap well in plastic wrap and chillin the refrigerator until firm, about 10 minutes. Meanwhile, prepare the galette filling.

For the Cherry Galette Filling

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until creamy, about 3 minutes.

Add 1 of the eggs and almond extract and mix well, then scrape the sides and bottom of the bowl.

Add almond flour, tapioca starch, and salt and beat until mixed.

Remove the dough from the refrigerator and spread the fillinge in the center of the dough, leaving a 2" border.

Taste the cherries for sweetness to determine how much sugar you want to use to sweeten them.

Scatter the cherries evenly over the center, then sprinkle with sugar.

Fold in the sides of the dough to cover the cherries partially, making sure not to create any valleys where the fruit juice can run out.

Refrigerate for 15 minutes.

While the galette chills, arrange a rack in the middle of the oven and heat the oven to 425.

If you have a baking stone, set it on the floor of the oven to preheat.

Whisk together the remaining egg with a pinch of salt.

Brush the egg wash over the pastry edges, then sprinkle with the 1 tablespoon sugar.

Bake the galette on the baking stone or directly on the floor of the oven for 20 minutes.

Reduce the oven temperature to 375, move the baking sheet to the middle rack, and continue baking until the pastry has a nice, dark golden brown color and the fruit is bubbling, 25 to 30 minutes more.

Remove from the oven and serve hot, or let cool on a wire rack and serve warm or at room temperature. Enjoy!
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