First off I just have to say I’m so excited today – one of my best friends had her baby early this morning! He was a little late making his arrival, but I’m sure his parents believe he was worth the wait. We’re happy for you both – can’t wait to meet your little monster!
I have a terrible habit of making a dish, devouring it with friends and blabbing about it, and then not sharing the recipe with you on this website until many weeks later. This typically wouldn’t be that big of a deal, except for in the summer months when I am taking advantage of the lovely fresh produce found at the stores – and then waiting till the fruits or vegetables are out of season to share with you. Case in point: the Arugula, Cherry, & Pancetta Salad I recently wrote about. This was eaten by Kyle and I well over a month ago. But I neglected to write the recipe down because I preferred to spend my time gorging on more summer fruits than in front of a computer. My bad.
And here we are, nearly the end of the August (let’s not dwell on that), and I am just sharing this recipe for a stone fruit galette. Please don’t harass me with hate mail – I’ll try to do better next summer. Besides, we have the harvest fruits and vegetables to look forward to. Can anyone scream PUMPKIIIIN?!? Yeah, I’ve got special things in store for fall. And hopefully you’ll get the recipes before winter hits.
But I’m also trying to redeem myself with this one, since I’m technically giving you a bonus recipe here: one for a gluten-free pie crust, which you can use for countless other recipes – sweet and savoury. The pastry was shaped into a galette – a sort of free-form pie and tart mash-up – for a few reasons: 1) the inspiration for the pastry recipe comes from a galette recipe…so that was a no-brainer; 2) all the better to showcase the beautiful stone-fruit sprawled out lovingly on the crust; and 3) (this is a big one here folks) gluten-free pastry is incredibly difficult to work with. You can’t just corral it into submission like you would a wheat-flour crust. Sure, you can roll it, and press it, and cut it; but the gluten-free crust has a mind of it’s own. Because there are no glutens binding the ingredients together, this crust wants to make like a banana and split. Ha. You’re going to need to have some patience with it; and show it some love. But eventually you’ll be rewarded by the mere fact that you’re eating pastry again. And right then, you’ll know it was all worth it.
Stone Fruit Galette
Inspired by La Tartine Gourmande
For the Crust:
2/3 cup quinoa flour
1/3 cup almond meal/flour
1/3 cup cornstarch
2 Tbsp ground flax
1 Tbsp black chia seeds
1.5 tsp xantham gum
pinch kosher salt
90g butter, diced (about 3/4 cup)
For the Topping:
2 nectarines, pitted & sliced
2 plums, pitted & sliced
1 large peach, pitted & sliced
1/4 cup brown sugar
1 tsp ground cinnamon
1 vanilla bean
juice from 1 lemon
1 Tbsp butter, diced
To make the crust: combine the first 7 ingredients (quinoa flour to salt) in a food processor. Add the butter and pulse until the mixture becomes crumbly; resembling tiny pebbles. Add the egg and pulse again until combined into dough, and the pastry begins to lift away from the bowl. Remove the pastry from the bowl and shape into a disk. Cover in plastic wrap and refrigerate for 1-2 hours.
Take the crust out of the fridge about 10 minutes before rolling. Preheat oven to 425°F. Cover a baking sheet with parchment paper. On a (gluten-free) floured work surface, roll the dough into a 12″ circle. If you like, you can trim the ends – I prefer to leave all the pastry as is. It looks “rustic” and I get to eat more crust. Transfer the crust to the prepared baking sheet and place in the fridge.
To assemble the galette: combine fruit, sugar and cinnamon in a bowl. Cut a vertical slit into the vanilla bean; using the back of a paring knife, scrape out the seeds in the bean and place in the bowl with the fruit mixture – discard the bean. Add the lemon juice and stir to combine everything thoroughly. Take the pastry out of the fridge and place the stone-fruit mixture on top, leaving a 1&½” border. Fold over the edges of pastry onto the fruit to form the galette – this is the most likely place the pastry will give you some attitude. Just patch up any torn pieces by pressing the pastry together; remember it doesn’t have to look perfect. Top the galette with the pieces of butter and drizzle the entire thing with honey. Bake for 30 minutes or until the crust turns a deep golden colour. Allow to cool before eating.
Makes 1 galette – you decide how much this will serve.