Rustic Summer Nectarine Galette

This nectarine galette is delightful! A perfect summer night dessert. It is also gluten and dairy-free. Go ahead and give it a try!

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Ingredients

Recipe serves 6-8

Ingredients for Gluten-Free Crust

• 2 cups gluten-free flour

• 1 cup almond flour

• 1/2 tsp salt

• 2 tsp arrowroot starch (omit if the gluten-free flour you are using has arrowroot starch in it)

• 1 cup vegan butter, cubed

• 10 tbsp coconut milk

Ingredients for Galette Filling

• 6-7 nectarines, cored and sliced

• 1 tbsp rum (optional)

• 1 tsp vanilla extract

• 1 tsp cinnamon

• 2 tbsp maple syrup

• pinch of salt

• 1 tbsp cornstarch

• 2 tbsp fresh lemon juice

• 1/4 cup sliced almonds

• 1 egg

• dairy-free vanilla ice cream (optional)

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Preparation

Preparation for crust

In a food processor, add all ingredients and process until all ingredients come together to form a ball of dough.

Remove the blade and remove the dough. The dough will be sticky, so I recommend having extra flour handy to dust your hands with; this makes handling the dough easier.

Shape the dough into a disk, cover with plastic wrap and set aside in the refrigerator while you prepare the filling.

Preparation for filling

In a large bowl, add the nectarines, rum, vanilla, cinnamon, maple syrup, salt, corn starch and lemon juice. Mix well.

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Assembly

Preheat the oven to 350ºF.

Line a large baking sheet (preferably round) with parchment paper and dust it with flour. Remove the dough from the refrigerator. I dust my hands with flour and work the dough a little, pressing it to form a disk. I place the dough directly in the centre of the parchment and, with a rolling pin covered in flour, start rolling out the dough as I turn the baking sheet a quarter turn as I roll, to form a large round or oval crust (it will look very rustic) about 1/4 of an inch thick.

Place a colander over a small bowl and pour the fruit mixture into the colander to reserve all the juices.

I like to use my hands to arrange a pattern starting in the centre of the crust, placing one nectarine at a time and continuing in a circular pattern leaving a 2-3 inch border.

Fold the border of the crust onto the filling. An easier way to do this is by lifting the parchment to help guide the crust onto the filling. You may get some tares in the dough in the process (no biggy!); if so, pinch the dough to mend the tares. As I said, this is very rustic looking :)

In a small bowl, add the egg and 1 tbsp of water and whisk well. With a pastry brush, brush the egg wash all over the crust.

Distribute the almonds all over the crust.

Bake for 35-40 minutes or until the crust is golden brown and the filling is bubbling. Remove from oven and let cool slightly.

In the meantime, pour the reserved juices from the nectarines into a small pot and simmer on low heat until the juices thicken. Brush the juices overtop the nectarine filling for a nice glaze.

I serve my galette warmly with a scoop of dairy-free vanilla ice cream.

Enjoy!