Last weekend I was working on a few recipes and one of them was for this sweet treat. In the midst of tackling the weekly dust buffalos at home, I managed to come up with a nice recipe for gluten free galettes.
As un-romantic as cleaning sounds, these galettes were perfect for the two of us. Forgive me as I find myself lost in these galettes. Sometimes it’s just the way it goes.
As we sat enjoying the galettes, my mind starts to wander off dreaming of new house projects, a new coat of paint for the office, one for the bathroom, a few new furnishings, and of course some new kitchen essentials. I am definitely ready for some bright new kitchen towels, updating some cookware and more baking supplies… where to start?
Spring is on the way and approaching fast, lists need to be made; paint needs to be bought, projects checked off before gardening and outdoor fun can begin. January and February are still times of nestling away and daydreaming of spring. Certainly a great time to refresh the home where time is still a bit relaxed.
Cleaning continues, unfortunately. Each time I passed the galettes, dustpan in hand, I smiled, sneaking another bite. When you’re alone in the kitchen, who’s to see!
Do you have any favorite desserts for two? I would love to hear about them!
Pear-Berry galette Recipe [serves 4]
1 cup millet flour
½ cup tapioca flour
1/2 teaspoon xanthan gum
8 Tablespoons unsalted butter, softened
6 Tablespoons confectioner’s sugar
2 egg yolks
1 whole egg
½ teaspoon sea salt
2 large firm, ripe pears, cored and thinly sliced
2 Tablespoons sugar
2 teaspoons cornstarch
1 large egg, beaten
2 Tablespoons granular sugar
2 teaspoons cinnamon
1 Tablespoon finely chopped pistachios
½ cup fresh raspberries
Preheat oven to 350ºF.
preparing the galette dough:
1. Combine millet flour and tapioca flour together, set aside.
2. Cream the butter with the salt and whip in confectioner’s sugar until smooth.
3. Beat in egg yolks and whole egg.
4. Add flour mixture and mix until smooth and dough forms.
5. Press into a flat disc and chill for 4 hours.
preparing the fruit filling:
1. Core and slice pears.
2. Combine the granular sugar and cornstarch and toss with pears. Set aside.
assembling & baking the galettes:
1. Divide dough into four equal pieces.
2. Roll out each dough piece on a millet floured parchment paper into a rustic circle shape.
3. Place one-fourth of the pears in the center and gather up edges; place on a parchment lined baking sheet.
4. Repeat with remaining dough.
5. Combine the remaining sugar with cinnamon.
5. Brush the dough with beaten egg and sprinkle with cinnamon sugar.
6. Bake for 20-25 minutes or until galettes are lightly golden.
7. Garnish galettes with fresh raspberries and finely chopped pistachios.
*note: When working with this gluten-free galette dough, allow the dough to warm up a bit before rolling, as cold dough will crack. Keep the rolling surface well-floured so the dough will not stick to the parchment. This dough is rather soft at room temperature, so if it needs a quick chill down, throw them in the refrigerator for a few minutes and continue. Once you have the time limit down you will enjoy making these as much as I do!
*note: If you are not going gluten-free then try this galette dough recipe.