(Gluten-Free & *Vegan-FRIendly)
What to do when you have a surplus of STRAWBERRIES and PEACHES at your house? Well, when contemplating what to make with my delicious fruit before it went to fruit heaven, a favorite blogger's recipe came to mind! If you haven't heard of Sally's Baking Addiction, you are in for a delicious treat!
We've been following Sally's blog for YEARS! In fact, when I first started The Good Scone I would test my gluten-free flour blend on her recipes. I'd simply swap out her instruction for All-Purpose Flour with my GF Blend and compare the traditional recipe to my GF version! Once our pastries started to bake like Sally's traditional recipes, I knew we had finally perfected our Gluten-Free Flour blend! With all that to say, I made her Rustic Strawberry Peach Galette a few summers ago and LOVED it! But this time we've adapted her recipe with some Gluten-Free, Vegan-Friendly flair... and boy is it GOOD! A perfect summertime treat :)
- 2 cups fresh sliced strawberries (do not use frozen- they give off too much water)
- 2 ripe peaches, pitted, and sliced (do not use frozen or canned)
- 2 TBSP. organic granulated sugar
- 1 tsp. vanilla extract (GF)
- 1 and 1/2 cups of our Gluten-Free Flour Mix
- 3 Tablespoons organic granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter or *Earth Balance "baking sticks" (cubed)
- *1/4 cup VERY COLD water
- Additional sugar for sprinkling/decoration!
- For the filling: Stir the sliced peaches and strawberries together in bowl. Add the 2 TBSP of sugar, teaspoon of vanilla, and continue to stir until the sugar dissolves. Set mixture aside to prepare crust.
- For the crust: Whisk the GF flour, sugar, and salt in a large bowl. Using a pastry cutter (or a large fork) cut the butter into the flour until the mixture becomes crumb-like (don't skimp on this step!) Add the cold water and stir with a fork until the mixture becomes dough-like. *Feel free to add an additional Tablespoon if the mixture needs more moisture. Next, knead the dough within the bowl until well combined. Remove the dough from the bowl and place on a sheet of parchment or wax paper. Shape into a ball and then flatten with your fingertips, creating a 12 to 13 inch (in diameter) circle. Sprinkle additional flour over the dough if it becomes too tacky. Once flat and disk-like in shape, carefully transfer the flattened dough onto a flat surface and place in the fridge for an hour.
- Preheat oven to 425°F. Place a large silicone mat on your baking sheet. You can line your baking sheet with parchment paper but a silicone mat is ideal. Set pan aside.
- After an hour has passed, remove the "dough disk" from the fridge and transfer to your prepared pan (must be lined with a silicone mat our parchment paper). Simply flip the dough onto the prepared pan and peel of the original parchment or wax paper.
- Spoon the fruit (ONLY the fruit), avoiding the juices, into the center of the dough disk. Leave a 2 to 3 inch border around the fruit and gently fold the edges over the fruit. If your dough "breaks" or splits, simply pinch the dough together to seal - it should look rustic anyway ;) Spoon about 2 to 3 Tablespoons of the leftover juice over the fruit. Do NOT add too much juice as the dough will become soggy.
- Using a pastry brush, brush the crust with some of the fruit juice and sprinkle the additional sugar over the galette. Bake for 25-30 minutes or until the crust has a golden hue. Once cooked, remove from the oven and allow to cool.
- Cut into triangles (like a pie) and serve slightly warm or at room temperature. We like to eat our galette with some "Verry Vanilla" So Delicious Ice Cream!