About the Recipe
This recipe transcends the realm of culinary instructions, inviting you to embrace a more relaxed approach to baking and resist the relentless pursuit of perfection. While certain pastries demand meticulous technique, the galette celebrates imperfection and cherishes the aesthetic appeal of a slightly irregular edge.
The term “galette” originates from the Old French word “galet,” which translates to a flat, round stone. Historically, this was a simple, rustic cake enjoyed by peasants, demonstrating that delectable food does not necessitate a pie dish. Over the course of centuries, it underwent evolution, yet its free-form, humble essence endured. The allure of the galette lies in its informality—it embodies the essence of a cozy sweater, not a meticulously tailored suit.
Ingredients
Pie Crust
¾ cup plus 2 tablespoons tapioca flour, plus more for dusting plus more for dusting
¾ cup cornstarch
¼ cup plus 2 tablespoons brown rice flour superfine if you can find it
¼ cup oat flour
2 teaspoons granulated sugar
¼ teaspoon sea salt
1½ teaspoons xanthan gum
1 cup cold salted butter diced
3 large eggs
Fruit Filling
In a separate bowl combine
4 cups of thinly sliced pear
2 teaspoons of lemon juice
½ cup sugar
zest of 1 lemon
¼ teaspoon salt
¾ teaspoon cinnamon
Preparation
Prepare your preferred gluten-free pie crust.
Place the pie dough on a piece of parchment paper. Sprinkle it with a small amount of tapioca flour.
Place another piece of parchment paper on top.
Roll the dough to a thickness of ¼ inch. (I find it helpful to use an empty wine bottle for this purpose.)
Fruit Filling
Position the mixture at the center of the rolled dough, leaving approximately 4-5 inches of space around the edges.
Carefully fold the sides of the dough over the filling.
In a cup, combine one egg with a small amount of water and brush the outer edges of the pie crust with this mixture.
Preheat the oven to 375 degrees Fahrenheit.
Bake the pie for approximately 40 minutes.
It is important to note that oven calibrations can vary, so monitor the pie to ensure it does not overbake and become excessively browned.
Notes