Gluten-Free Vegan Plum Galette
This rustic italian plum galette is absolutely stunning for entertaining. Filled with bright and juicy plums and wrapped in a gluten-free vegan pastry. Gluten-free, dairy-free, vegan.
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Ingredients
Crust:
- 1/2 cup almonds
- 1 cup gluten-free flour blend
- 1 tsp xanthan gum - if your blend does not already contain it
- 1/2 cup vegan butter - cubed and cold (can also use regular unsalted butter)
- 1/2 tsp cinnamon
- 1/2 tsp kosher salt
- 1 tbsp honey - or maple syrup if vegan
- 4 tbsp cold water
- 1 tbsp almond milk - for milk wash
Filling:
- 3/4 lb italian plums - about 2 cups quartered or halved
- 1 tbsp cornstarch or tapioca flour
- 1 tbsp honey - or maple syrup if vegan
- 1/2 tbsp lemon juice
- pinch of salt
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Instructions
- In a food processor, pulse almonds until they become an almond meal. Add flour, salt and cinnamon and pulse to combine. Add vegan butter and honey and pulse until butter is the size of peas, with some bigger pieces. Remove from food processor and place in a bowl, add in water until a dough forms. Pat into a flat circle and chill for at least an hour.
- To make the filling, combine plums, cornstarch, honey, lemon juice and salt in a bowl and mix together. Allow to sit for 5-10 minutes. Filling should be thick and not super liquidy.
- Preheat oven to 375F. Line a baking sheet with parchment paper.
- Roll out the dough to a 12-inch circle about 1/2 inch thick. Spoon filling into the middle of the dough. Crimp dough over the filling leaving a circle in the middle. Brush crust with almond milk.
- Bake at 375F for 40-50 minutes, until crust is golden brown.
Notes
Recipe adapted from Bon Appetit.
Nutrition
Calories: 300kcal | Carbohydrates: 31g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Sodium: 334mg | Potassium: 173mg | Fiber: 4g | Sugar: 12g | Vitamin A: 915IU | Vitamin C: 5.9mg | Calcium: 53mg | Iron: 1.3mg
