Nectarine Galette

Nectarine Galette

Freezer Friendly

It had always been my dream to develop a gluten-free galette. It was not a simple challenge, as gluten-free flours are not an exact substitute for regular flour. It took time, but I’m so glad I persevered. The end result is super fabulous! I actually fooled many people in a blind taste test as to which galette had regular flour and which was gluten-free. This nectarine galette is a must-try!

Yields 8 servings

Galette Dough

• 1 cup almond flour

• 7 Tbsp tapioca starch
• 7 Tbsp potato starch
• ¼ cup powdered sugar
• ¼ tsp kosher salt
• 4 Tbsp margarine, diced
• 2–3 Tbsp ice water

Nectarine Filling

• 4 nectarines, sliced in wedges
• zest of ½ lemon
• 2 Tbsp dark brown sugar
• 1 tsp pure vanilla extract
• 1 Tbsp lemon juice
• 1 Tbsp potato starch
• ½ tsp cinnamon
• ¼ tsp ground ginger
• ¼ cup apricot jam, divided
• water, for brushing
• 1–2 Tbsp turbinado sugar, for sprinkling

Prepare the galette dough: In a large bowl, combine almond flour, tapioca starch, potato starch, powdered sugar, and salt. Add margarine; mix by hand to form crumbs. Gradually add ice water; knead until a soft dough forms. Do not overmix. Form dough into a disc and wrap in plastic wrap. Refrigerate for 30–60 minutes.

Preheat oven to 375°F. Set out a baking sheet and 2 sheets of parchment paper.

Prepare the nectarine filling: In a medium bowl, toss nectarine slices with lemon zest, brown sugar, vanilla, lemon juice, potato starch, cinnamon, and ginger. Set aside.