Gluten Free Peach Galette

 

While I have been cooking a lot lately, I haven't been feeling very creative so I've been making all my standbys, most of which have been previous posts. However, I recently made a lovely dessert that I thought I would share with you. I had two, big, beautiful Peaches that I had delivered in my grocery order and then I forgot to eat them. They were just a little on the too soft side for eating out of hand, but perfect for making a pie. But, I made a Galette instead. This is  and rustic. When you make one with a regular Pie Crust, it can be baked on a sheet pan. But, when you are working with Gluten Free Pie Dough, it helps to have a little support since you are missing the Gluten that makes the dough elastic. So, I cooked it in an 8 x 8 inch glass pan instead. I used only a little Sugar as I like my fruit to be sweet. You can use more and you can leave it out if you want to. Make sure you toss the Peach slices in some cornstarch or the filling will get too runny. And bake until the crust is golden brown and the Peaches and their juice are bubbling. Oh my, this dessert is good!  

Gluten Free Peach Galette

For Peach Filling:

 

2 large Peaches (equals about rounded cups peeled and slicced

2 Tablespoons or more Sugar

2 heaping Tablespoons Cornstarch

Optional:  pinch of Cinnamon and.or Nutmeg

 

Peel and slice the Peaches. Place in a large mixing bowl and mix in the Sugar, Cornstarch and Spices (if using). Pour into the prepared dough.

 

Gluten Free Pastry Dough

 

1 ½ cups Gluten Free Flour Blend (with Xanthan Gum or add 2 teaspoons)

½ cup cold Butter, Lard or Vegetable Shortening

1 large Egg

2 teaspoons Sugar

½ teaspoon Sea Salt

1/3 cup Ice Water

 

In a food processor (or large mixing bowl), mix together the Flour, Sugar and Salt. Then add in Butter, Lard or Shortening. Pulse until it is incorporated (or use a pastry cutter or two forks). Then add in the Egg and Cold Water and mix until it forms a ball. Wrap in plastic and chill until cold (about 30 minutes). 

 

Heat oven to 350 degrees. Lightly grease an 8 x 8 inch pan. Then lightly dust a cutting board and rolling pin with a little extra gluten free flour. Roll out the dough into a large square of about 10 x 10 inches. Using a dough scraper, carefully pick up the dough and lay into the baking pan. Don’t worry if it cracks, you can fix it by pushing it together once it’s down in the pan. Push the dough into the corners and pour in the Peaches. Pull down the extra dough over the edges of the peaches.

 

Place in the oven and cook for about 45 minutes or until the pastry is golden brown. Serve warm or cool.  

Five Element Analysis

Peaches are a mostly fiery fruit with their beautiful pink and orange colors (which also makes them a bit Earthy) and because they look like hearts. The Sugar adds in more of the Earth Element. The Gluten Free Flour Blend I use is made mostly of Rice Flour, which belongs to the Metal Element and also some Tapioca Starch, which contributes more to the Earth Element.  The Egg adds some Water. But the Wood Element is not present, so this is a good dessert to serve after a meal that has foods from that element.