Pear Galette

pear galette

Sunday night at my mom’s night out one of the mom’s brought an apple galette.  I immediately thought this is something I could make on our elimination diet!  Pathetic I know.  It was super easy and turned out great.  Mr Rockstar had 3 pieces.  Also I take back all the bad things I said about coconut sugar.  The first time I used it was in some mini donuts and I think it was the chickpea flour that made those taste bad.  Coconut sugar does have a stronger flavor (similar to molasses) but it works great when you need a solid sugar in a recipe instead of maple syrup or honey.

Adapted from petiteallergytreats.blogspot.com

Ingredients:

  • 1 1/4 cup gluten free all purpose flour
  • 4 small pears
  • 1/3 cup rice milk
  • 4 T palm shortening
  • 1 1/2 tsp xanthan gum
  • 1 T coconut sugar

Topping

  • 2 T coconut sugar or maple syrup
  • 2 T palm shortening
  • 1T sunflower oil to brush tops

Instructions:

  1. Preheat oven to 400 F
  2. Mix dry ingredients together in bowl. Prepare a baking sheet lined with foil and parchment paper. Cut the parchment paper in half and set aside.
  3. Wash, dry and peel pears. Cut into 1/2 inch slices. Set aside.
  4. Cut in shortening with fork or pastry cutter. Mixture will not be very crumbly. Try and break up all the shortening
  5. Add rice milk and mix. Dough will come together quickly. It should be thick and similar to pastry containing gluten.
  6. Divide the dough in half and cover unused portion in plastic wrap.
  7. Using one half other parchment paper, place dough and flatten by hand into a circle.
  8. Continue flattening using a rolling pin. Try and maintain a general circular shape. Roll to slightly less than 1/8 of an inch.
  9. Move dough and parchment paper to baking sheet now to avoid breaking from the weight of the filling.
  10. Add 1 T shortening to cover the bottom; break up with fingers and drop in small dots. Leave 1-1/2 inch border to fold the crust up.
  11. Add pear slices starting from the center. Overlap them slightly since they will shrink once baked. Make only 2 layers of apples.
  12. Gently lift the border of the dough fold up to form the crust.
  13. Brush (or spray) entire galette with sunflower oil
  14. Add 1 T shortening to the top of crust and apples. Break shortening up into small dots and spread evenly.
  15. Sprinkle crust and pears with sugar.
  16. Repeat steps with remaining dough.
  17. Bake for about 15-18 minutes. Allow to cool for 5 minutes before slicing.

You can use coconut oil instead of palm shortening if you are past stage 1.  Apples of any other fruit can be used instead of pears.

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