A galette is like a pie without all of the fussing with the crust! Just roll, fill, fold and bake. Some people call it the lazy man’s pie!
No sooner had I planned an entire itinerary of emergency no-bake desserts to cope with the crippling heatwave sweeping the country (or most of it, I guess. I dunno. I’m no meteorologist, but anytime anyone stops ranting about the election on Facebook, all that they talk about is the punishingly hot weather, so I’m just assuming…), it was over. Well, maybe not over, but over by heatwave standards. Down to the high ’80s, then the low ’80s and even the mid 70’s. I briefly considered donning a parka, but instead I seized the opportunity to turn on my oven.
Don’t me wrong: it’s still warm, it’s still summer, and my house is still under construction so please do not mistake this recipe for anything fussy or labor intensive. It’s basically the lazy-man’s pie. Or, if you prefer, my kind of pie. See, I can’t really get into pie. They require so much effort, so much mixing and edge-crimping, and potential cleaning of your oven when the whole thing overflows and the juice shellacs itself so hard to the floor of the oven that after the zombie apocalypse, all that will be left is the roaches and the burned-on pie juice on the floor of your oven. Nope. Not for me.
I should digress for a moment to mention that as I write this, I am thinking “I should really make a pie soon” – just in case you were wondering how much of a glutton for punishment I am. Also see: home under construction while pregnant. Will somebody please save me from myself?
Mmkay, I think we’ve had more than enough scary, scary stream of consciousness for one day. Back to the galette.
Let’s start from the beginning: What is a galette? In case “Lazy Man’s Pie” wasn’t descriptive enough for you, another way to think about it is a freeform pie that you bake on a sheet pan (or cookie sheet), rather than in a pie pan. You make the pie crust dough but instead of trying to wrestle it into the pie pan while maintaining some semblance of elegance, you embrace the random sloppiness, call it endearingly rustic (a running theme on this site, don’t you know?), and remember that it all – elegant pies and rustic galettes – ends up in the same place anyway.
Are you one of those people who make stunning works of art out of their pie crusts? Braided edges, intricate layered leaf patters on top of a perfect lattice crust, etc? Then avert your eyes. But for the rest of you, all you have to do is this: first toss together the filling, then make the crust in the food processor and turn it out onto a piece of parchment paper. Roll it out into the general idea of a circle, but don’t worry if it’s imperfect. Plop the filling into the center of the crust dough, fold over the edges to hold it all in and… actually, that’s it. If you want to finish it with a quick egg wash and a sprinkle of caramel-y coconut sugar for extra crispiness, well then you do you. (Yeah ok I actually highly recommend the egg wash, but that’s neither here nor there.)
Oh, and while we’re on the subject of coconut sugar: I know this isn’t a wildly strange ingredient to most of you, but it is not one that I use frequently in my cooking in order to keep my recipes as low sugar/carb as possible. However, this recipe absolutely demanded that I skip my normal stevia or monk fruit sweetener in favor of the rich, deep, caramel-y flavor of coconut sugar, which complements the peaches absolutely perfectly. In order to maximize this flavor effect, I highly recommend using Now Foods Organic Coconut Sugar, which offers a quality and flavor above and beyond all the other brands that I’ve tried over the years. You can find it here. Whatever you do, please don’t replace the coconut sugar with stevia or monk fruit sweetener in this particular recipe, or else risk losing out on a ton of the flavor in this recipe.
But listen, if there’s anything I really want you to know about this recipe, it’s this: to all of you who say you are intimidated by baking or by grain-free baking, this recipe is practically foolproof. Do I hear weekend baking plans being made?
Ingredients for the filling
- 2 large ripe peaches, discard pit, of course, rinsed, dried and thinly sliced
- 1/2 cup coconut sugar
- 1/2 teaspoon lemon juice
- 1/2 teaspoon cinnamon
- 3 Tablespoons tapioca starch, add an additional Tablespoon if your peaches are very juicy
Ingredients for the crust
- 1 1/2 cups blanched almond flour
- 1/4 cup + 2 Tablespoons coconut flour
- 2 Tablespoons coconut sugar
- pinch salt
- 1/4 cup very cold butter, chopped into chunks
- 2 Tablespoons very cold water or almond milk, or milk of choice
- 1 large egg white, about 2 Tablespoons
Ingredients for finishing
- 1 large egg, beaten
- 1 Tablespoon milk of choice
- 2-4 Tablespoons coconut sugar
- Preheat the oven to 350F. Get out a baking sheet that is large enough to hold a piece of parchment, and set aside.
- Make the filling: In a large mixing bowl, gently fold together all of the filling ingredients until thoroughly combined.
- Set aside while you make the crust dough, and to let the tapioca absorb some of the excess moisture.
- Make the crust: In the bowl of a food processor fitted with the "s" blade, pulse the almond flour, coconut flour, coconut sugar and salt together several times to combine.
- Add the butter, and pulse several times until the butter pieces are the size of small peas. While the machine is on, pour in the milk and egg white and continue to process until the dough comes together in a large ball or mass.
- Scrape down the sides of the food processor bowl to make sure all of the dough is incorporated, and then turn out the dough ball onto a large sheet of parchment paper.
- Top with another sheet of parchment, and roll into a disc about 1/4" thick.
- Make sure the disc fits within the width of parchment and the parchment fits on your baking sheet. If you need to make the dough disc a little thicker to make sure it fits, do so.
- Grasp the parchment firmly on both sides and, applying enough tension to keep the parchment paper as flat as possible, transfer the dough disc (with the parchment) onto the waiting baking sheet.
- Add the filling to the center of the crust, leaving about 2" empty. (see note)
- Pick up one corner of the parchment and use it to fold the empty dough over the peaches. Then rotate a few inches and do the same again, folding the crust over the peaches (overlapping the first fold slightly).
- Continue to repeat this motion until the entire filling has been encased in the extra border of dough.
- Make the egg wash by whisking together the egg and milk. Brush the top and side of the galette dough (all exposed dough, NOT the fruit), with egg wash, then sprinkle evenly with coconut sugar.
- Bake for 40-50 minutes until the dough has turned deep golden and slightly crisp.
- Allow to cool for at least 10 minutes before serving.
- If, when you're transferring the peaches to the rolled-out crust, a lot of juice has pooled at the bottom of the filling bowl, try to avoid pouring that extra juice in. You just want the peaches and the sugar/tapioca/etc coating. Leave the juice behind and drizzle it over some yogurt or something if you don't want to let it go to waste.
- Tip for folding the dough: Using the parchment to fold helps minimize cracks but if your dough still cracks, just use your fingertips to gently smooth and reseal the crack.
- This galette is best within a few hours of baking, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. Expect the crust to soften and get a little cake-ier with each day in the fridge.
- Yield: One galette/approx 6-8 slices
Nutrition Information:Yield: 1
Amount Per Serving: Calories: 2217 Saturated Fat: 40g Cholesterol: 308mg Sodium: 870mg Carbohydrates: 221g Fiber: 34g Sugar: 122g Protein: 53g