Gluten Free Peach & Redcurrant Gallette
Serving: 6| Cooking time: 40 minutes | Skill: Tricky
"This is such a beautiful dessert - my mates always love it. You can fill the pastry with all sorts of fruits but this peach & redcurrant combination is my choice. Dairy, wheat and refined sugar free pastry recipe is also a complete winner that you can adapt to other sweet tarts and desserts too." Tash x
For the Pastry:
- 200g gluten free flour
- 1tsp xanthan gum
- 1/4tsp nutmeg, freshly grated if you can
- 30g coconut palm sugar
- 100g vegan butter
- 1/4tsp Himalayan pink salt
- 70g berries (redcurrant, blackcurrant, raspberries or blackberries work well)
- 280g peaches
- 1tbsp coconut palm sugar
- Pre-heat your oven to 175°C
- Start by making your pastry. Combine all of the ingredients in a bowl and mix until they come together to make a ball of dough. Wrap the ball of dough in the clingfilm and put it into the fridge to chill for at least half an hour.
- While your pastry is chilling, prepare your peaches by removing the stone and cutting them into 0.5cm half moons and tossing them in the coconut palm sugar.
- On a flat surface (in as cool a place as possible) lay out a large piece of parchment and place the pastry in the middle. Lay out some clingfilm over the top of the pastry and roll the pastry out between the parchment and the clingfilm into a rough circular shape until the dough is about 0.5cm thick.
- Get a pan that is around 25-30cm in diameter. Remove the top layer of clingfilm and lift the pastry with the parchment into the pan, pushing the dough together where any holes may have appeared. The pastry may be going up the sides a little at this point.
- Next arrange the peaches in the centre of the dough – I like to arrange the pieces in neat spiralled (concentric) circles until you reach the centre. Make sure you leave around 4-5cm of dough at the edges so that you can fold this over the top.
- Once you have laid out the peaches, sprinkle the redcurrants (or other berries) over the peaches and fold the outer edges of the pastry over the top, creating overlapping folds as you work around the edges.
- If you would like a shine to your pastry, you can brush it with egg wash (a mixture of 1 egg whisked with 3tbsp of rice or almond milk), but you can omit this phase if you want more of a rustic look. Lastly, sprinkle a little coconut palm sugar over the top and bake in the oven for 25 minutes or until the pastry is crisp and the fruit soft.
- Enjoy with a dollop of coconut yoghurt or dairy free ice cream.