Gluten-Free Rustic Galette

I’ve always loved these open pies, and a gluten-free rustic galette is a perfect way to use up leftover fruits and berries in the kitchen. Any filling works well, so you can use whatever you have on hand. A mix of berries and fruits is excellent, especially apples and berries. Sometimes I opt for a peach filling. Choose what you like best. I prefer not to add sugar to the filling, but if you like it sweet, you can add sugar or maple syrup.

When the berries are slightly stewed, add a pinch of nutmeg, a pinch of cinnamon, and a bit of vanilla. Dissolve a tablespoon of starch in cold water and pour it into the hot mixture, stirring vigorously. This will give the sauce the necessary thickness.

Now, for the dough, you’ll need:

• 77 g tapioca flour
• 30 g buckwheat flour
• 34 g sorghum flour
• 38 g chickpea flour
• 60 ml vegetable oil
• ¼ tsp salt
• ½ tsp baking powder
• 1.5 tsp psyllium husk

In a mixer bowl, combine all the ingredients. Then gradually add cold water. The dough should become elastic and not stick to your fingers. Next, place the dough between two sheets of parchment paper and roll it out to the desired thickness and size. If the filling is quite liquid, it’s better to make the dough thicker. For less liquid filling, thinner dough is preferable. When rolling, flip the dough with the paper and gently remove it to avoid tearing.

Then remove the top layer of paper and place the filling in the middle of the dough. Carefully spread it out, leaving about 2-2.5 inches from the edge of the dough. Using the paper, fold the dough in a circle, leaving the center of the galette open. Transfer it with the paper onto a baking sheet. Moisten the edges of the galette with water and sprinkle with sugar (this will create a crispy crust when baking). Place it in a preheated oven at 350°F. Bake for 30 minutes, or until golden brown. Remove from the oven and let it cool completely. It pairs perfectly with tea or coffee.