Perhaps it's the approaching early fall harvest season or maybe just the cooling weather, but I've been more in a traditional baking mood lately and so I ended up with this paleo and gluten-free vegan rustic pear galette the other day. It was a perfect finish to a cozy meal with some visiting friends, and pairs remarkably well with some vanilla ice cream or yogurt (non-dairy for me, of course ;) ). You can substitute some apples or other fruit in here as well and it'll be just as tasty! (Though note that berries will juice more and you'll end up with a messier -- but no less delicious -- galette).
Now, the galette crust being gluten-free, vegan, paleo, and refined sugar-free means it needs extra care as it's not as flexible and stretchy as a typical doughy crust and can easily break or tear if not handled correctly, but I really wanted to keep it paleo and also free of butter and eggs (the things that typically make for wonderfully elastic dough) and I was determined to make it work, and it did :) . I used wax parchment paper to help fold those perfect edges over (explained in step 5), and so you'll need some parchment paper (or wax paper) and a cookie sheet to make this recipe work. It's really simple though, and actually it left the edges really straight, rounded, and perfect, so I think I'll be using this technique for all similar creations in the future. End of disclaimer :) . And now to the recipe:Print
Rustic Pear Galette
Beautiful rustic galette recipe, with a gluten-free, vegan crust folded over a sweet pear center. Easy, delicious, and perfect for fall.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Total Time: 47 minutes
- Category: Pie
- Method: Baked
- Cuisine: Dessert
- ¾ cup coconut manna (coconut butter), warmed/softened
- ½ cup coconut oil, liquified or very soft
- ¾ cup maple syrup (or another liquid sweetener), at room temp
- 1 tbsp pure vanilla extract
- ½ cup water
- 1 cup coconut flour
- 1 cup tapioca starch
- 1 tsp cinnamon
- ½ tsp salt
- ¼ tsp allspice
- ⅛ tsp cloves
- ⅛ tsp nutmeg
- 2-3 ripe pears, cored and sliced
- ¼ cup maple syrup
- cinnamon to sprinkle (about 1 tsp)
- ¼ cup sliced almonds (Note: any other chopped nuts would work. Omit for AIP or use an alternative substitute, like raisins, cranberries, or some fresh raspberries, etc.)
- 2 tbsp olive oil (or another cooking oil of your choice)
- 2 tbsp maple syrup (or another liquid sweetener)
- ½ tsp cinnamon
- In a large bowl, combine the coconut manna, coconut oil, sweetener, vanilla, and water. Add in remaining crust ingredients and knead by hand until a sticky dough forms. Form it into a ball. Note: it will be falling apart a little, and that's ok. Just form into a ball as best as you can and you're good to go :)
- Line a rolling out surface with some parchment paper the size of your cookie sheet. Place the dough ball on the parchment paper. Cover with a second same-sized piece of parchment paper on top. Carefully roll out the dough to a rectangle roughly the size of the cookie sheet surface, and to a ¼" thickness. Carefully transfer the rolled out dough (with the parchment paper) onto the cookie sheet. Peel off the top layer of parchment and discard. Use your fingers to patch up any tears.
- Line the dough surface with the sliced pear, making a pattern of your choice (I just did neat overlapping rows or pear), BUT be sure to leave an uncovered 2" edge of dough all around (this will be the part you'll be folding over later).
- Drizzle sweetener over the pear slices, sprinkle with cinnamon and almond slices (or another topping).
- This is the part that needs special maneuvering :) . To fold over the dough without breaking it, you'll need to work with one edge at a time. Lift up the parchment paper edges and fold the dough over the pears. Press it down gently and then peel off the parchment paper. Repeat for the next edge. Seal the corner with your fingers. Repeat until all the edges are folded over and a frame is formed. Make sure all the edges are sealed and feel free to touch up any cracks or tears.
- Combine all the crust wash ingredients in a small bowl. Use a pastry brush to brush the wash over the crust. Place the entire tray into the fridge and refrigerate for 20 minutes. In the meantime, pre-heat the oven to 375F.
- Bake in a pre-heated oven for 22 minutes, or until the crust is golden brown. Remove from oven and allow to cool on a cooling rack for at least 10 minutes. Serve warm or chilled, with a side of ice cream or some sweet yogurt. Refrigerate any leftovers (they make a wonderful breakfast!).