Gluten-Free Plum Galette
This gluten-free plum galette is one of those desserts that looks like it came from a bakery window. The crust is spiced with cinnamon and nutmeg, the Italian plum filling bakes down into something jammy and tart, and the whole thing comes together without a pie dish or a lot of fuss.
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Ingredients
For the Crust:
- 1½ cups gluten-free flour blend
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 2 tablespoons brown sugar
- 8 tablespoons unsalted butter - cubed and cold
- 4-5 tablespoons cold water
- 1 large egg
- 1 tablespoon water
- 1 tablespoon turbinado sugar
For the Filling:
- ¾ pound Italian plums - quartered (about 2 cups)
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
- ½ tablespoon lemon juice
- ⅛ teaspoon kosher salt
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Instructions
For the Crust:
- Add 1½ cups gluten-free flour blend, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ½ teaspoon salt, and 2 tablespoons brown sugar to a food processor and pulse a few times to combine.
- Add 8 tablespoons unsalted butter (cold) and pulse until the butter pieces are about the size of peas. Some larger pieces are fine. Do not over-process.
- Transfer the dough to a large bowl. Add 4-5 tablespoons cold water, one tablespoon at a time, mixing gently with a fork or your hands after each addition, just until the dough holds together when you press it. You may not need all 5 tablespoons.
- Turn the dough out onto a piece of plastic wrap, shape it into a flat disc, and wrap it tightly. Refrigerate for at least 30 minutes.
For the Filling:
- Add ¾ pound Italian plums, 1 tablespoon granulated sugar, 1 tablespoon cornstarch, ½ tablespoon lemon juice, and ⅛ teaspoon kosher salt to a bowl and toss to coat. Set aside for 5 to 10 minutes. The mixture will thicken slightly as it sits.
Assembly:
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Place the chilled dough between two sheets of parchment paper and roll it out to a 12-inch circle, about 1/8 inch thick.
- Peel off the top sheet of parchment and transfer the dough to the prepared baking sheet.
- Spoon the filling into the center of the dough, leaving a 2-inch border around the edges.
- Fold the border up and over the edge of the filling, pleating as you go. If the dough cracks, press it back together with your fingers.
- Beat 1 large egg with 1 tablespoon water in a small bowl. Brush the egg wash over the folded crust edges and sprinkle with 1 tablespoon turbinado sugar.
- Bake for 40 to 50 minutes, until the crust is deep golden brown. Let cool for at least 15 minutes before slicing.
Notes
- Dairy-Free: Swap the butter for your favorite dairy-free butter and use a tablespoon of melted dairy-free butter in place of the egg wash.
- Flour: I use Bob's Red Mill 1-to-1 Baking Flour (the blue bag). It already contains xanthan gum so you don't need to add more.
- Storage: Keep leftovers loosely covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat in a 350°F oven for about 10 minutes.
Nutrition
Calories: 308kcal | Carbohydrates: 38g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 257mg | Potassium: 113mg | Fiber: 4g | Sugar: 15g | Vitamin A: 703IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 1mg
