Summer this year has been unlike any that I’ve ever experienced before. Summers are supposed to be hot – so hot that you could cook an egg on the sidewalk. Summer in Arizona means that you need to use oven mitts to touch the steering wheel. It also means that swimming in the pool isn’t always enough to cool you off because the water is just that warm. Summer is not walking around the house in sweaters and slippers trying to keep warm. That is just wrong.
If it weren’t for the fact that summer fruits are everywhere to be found I would have sworn that it was still March. But nope. Peaches, melons, and berries of all kinds are in an abundance around here and I love it. So while the weather continues to overcast and at times even a bit chilly, I thought I might finally do a bit of experimenting with making a fruity, Paleo galette.
I don’t know if it’s just me, but I feel like I’ve been seeing galettes every where. I’ve become slightly obsessed with ogling over beautiful pictures of fruit filled pastries and I’m glad that I finally got around to making one myself. If you’re unfamiliar with galette’s, they are basically just free forming crusty pies– except so much easier. Typically, they are filled with seasonal fruits like I’ve done here, but I also see a savory, Paleo galette also in my future.
I am really happy with how easy this turned out. If you’ve been following me for any amount of time you might have noticed that I’m constantly trying to reduce the amount of sugar that I eat. I love that this satisfies my sweet tooth without needing to add any extra sugar. Fill yours with strawberries like mine, or feel free to throw in any other your favorite summer fruits. The possibilities are as vast as your imagination, so go ahead and give it a try.
- 2 1/2 cups | 240 grams almond flour
- 1/2 cup | 50 grams tapioca flour
- 1/2 cup | 108 grams butter cubed and cold*
- 1/4 teaspoon sea salt
- 1 teaspoon apple cider vinegar
- 1 tablespoon coconut sugar optional
- 1 egg
- 1 1/2 cup | 300 grams fresh, sliced strawberries
- 1 teaspoon | 5ml vanilla extract
- In a food processor or blender add the flours and salt and pulse until combined. Add the butter in cubes and pulse until you have a course, crumbly mixture. Then add in the vinegar, egg, and optional sugar and pulse until combined. The dough will be sticky.
- Either wrap the dough in cling wrap or place in a bowl and cover. Refrigerate for at least an hour and up to 24hrs.
- Preheat your oven to 350°F/180°C.
- Take the dough out of the fridge and begin to roll out between two pieces of baking parchment. Roll it out into a circle, but don't worry about making it look perfect. Leave the dough thick enough to fold over the edges.
- In a small bowl mix together the sliced strawberries and vanilla extract and then spread over the center of the dough in an even layer leaving about 2 inches from the edges uncovered. Gently begin to fold the sides over, crimping it down with your fingers. Wet your fingers with a little water if you need to keep the dough from sticking too much.
- Transfer the baking parchment with the galette to a baking sheet and bake for 30-35 minutes or until the edges begin to brown and turn gold. Turn the galette about halfway through if your oven has hot spots.
- Remove from the heat and allow it to rest for about 10 minutes until it's cool enough to eat.
Make sure you use cold butter for a flakier crust. If you want you can even pop it in the freezer for a few minutes before handling.
Rustic, Paelo galette….pretty much just a fancy way of saying fruit pizza.
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