Gluten Free, Dairy Free, Soy Free, Paleo
This simple galette is brimming with a homemade fresh cherry filling in a tender gluten free crust and is beautifully rustic in appearance. It brings all the deliciousness of a pie with less effort!!
Why I Love This Recipe
While Gluten Free Cherry Galette uses a pie crust, it skips the chilling and par-bake process needed for traditional pies saving time and effort! It's quick to bring together, using rustic folds to encase the sweet fruit filling then going straight into the oven. (Rustic is a pretty way of saying the folds don't have to be perfect or shaped in any fancy way.)
Starting with a quick Paleo Pie Crust this summertime dessert is stuffed with a mouthwatering cherry filling. Fresh sweet cherries are simmered with a small amount of sugar; keeping this mixture from being overly sweet and allowing the cherries to shine. Then this Gluten Free Cherry Galette is brightened up with lemon juice, lemon zest, and finished with a hint of almond extract which adds it own special sweetness!
Homemade gluten free pie crust
Here is the link to my simple 10-minute Paleo Pie Crust. It is gluten and dairy free, tender and easy to work with!
Pitting cherries
This is the cherry pitter that I use. It pits 6 cherries at a time which makes for faster pitting. However, it does occasionally miss a pit. Since the cherries are cut in half for this recipe you'll easily be able to find and remove any pits that were missed.
Tips for a sweet pie crust
If you prefer a sweeter pie crust, you can brush the edges of the crust with egg wash and sprinkle on sugar before baking:
- First, crack on egg in a small dish and add about 1 tablespoon of water. Whisk with a fork to fully combine. Use a pastry brush to evenly coat the pie crust edges with egg mixture.
- Then, evenly sprinkle 1-2 tablespoon sugar on top of the egg wash around the pie crust. To keep this galette paleo friendly use coconut sugar. Or, if you only need a gluten free galette try turbinado or granulated sugar.
Folding A Paleo Pie Crust
Let's talk about making folds in a gluten free/paleo pie crust. The bad news: it does break slightly when folded (usually not completely in half). The good news: it can be easily repaired by gently pressing the dough back together!
The fewer folds you make equals less breaking, less repairing, less room for leaks during baking. So, 4 folds are optimum for keeping in the filling.
However, if you're like me and think the rustic circle shape of galettes is too pretty to pass up, it's worth the extra repair work and risk of some leakage. If you agree, then 6-10 folds is the sweet spot for this dough. I used about 9 folds in the photos for this recipe.
You Might Also Like
IF YOU LOVE THIS RECIPE SHARE IT ON FACEBOOK, PINTEREST, TWITTER, AND INSTAGRAM! MAKE SURE YOU ALSO FOLLOW ME!!
HAVE YOU MADE THIS RECIPE?? PLEASE TAKE A MOMENT TO LEAVE A STAR ⭐ RATING AND QUICK REVIEW BELOW!
📖 Recipe
Gluten Free Cherry Galette {Paleo, Dairy Free}
Equipment
- mixing bowls
- measuring cups and spoons
- 1 Whisk
- parchment paper
- Aluminum foil
- 1 baking sheet
- 1 pastry cutter or forks
- 1 Rolling Pin
- 1 medium pot
- 1 wooden or silicone spoon
Ingredients
Gluten & Dairy Free Pie Crust
- 1 Paleo Pie Crust* see notes below for link
Fresh Cherry Filling
- 2 cups fresh sweet cherries pitted and halved
- 2 tablespoon coconut sugar or your preferred sugar
- zest of ½ a lemon
- 2 tablespoon pure lemon juice
- 1 tablespoon arrowroot flour also called arrowroot powder
- 2 tbps water
- ½ teaspoon almond extract may sub vanilla extract
Optional Egg Wash & Sugar Sprinkle
- 1 egg
- 1 tablespoon water
- 2 tablespoon coconut sugar or granulated sugar if you're not paleo compliant
Instructions
- Preheat the oven to 325℉.
Make The Fresh Cherry Filling**
- Add cherries, sugar, lemon zest, lemon juice, arrowroot flour, and water to a medium pot over MEDIUM-LOW heat and stir to combine. Cook stirring frequently as sauce simmers. Cook 8-10 minutes until cherries have softened and sauce has thickened. Set aside to cool while you prepare the crust.
Prepare the Paleo Pie Crust*
- Follow the link below (also in Cooking Tips) and make a single Paleo Pie Crust. Follow the instructions 1-8. Make sure you roll out the crust on top of parchment paper for easy transfer to the baking sheet later.
- Once the crust is rolled out trim the edges. Use excess pie dough to fill out any thinner edges. You want it as close to a circle as as possible with edges of even thickness (it won't be perfect). Keep in mind gluten free/paleo dough is more like play-doh so you can move it around an fix breaks/thin spots no problem.
Assemble The Galette
- Add cooled cherry filling to the center of the pie crust. Use a spoon to spread filling leaving a 1½ inch pie crust border.
- Use the parchment paper beneath the crust to gently fold the pie crust over the filling. Gently press together breaks that will form in the folds to keep the filling in while baking. If you want absolutely no filling to leak out, use 4 larger folds making a rectangular galette shape. If you don't mind a small amount of leaking make smaller folds (6-10) for a more circular shape as photographed in this post.***
- If you're using the optional egg wash and sugar sprinkle, complete at this time:Beat egg and water together. Brush evenly to cover the edges of the pie crust. Sprinkle evenly with sugar.Otherwise, move on to the next step.
- Carefully, using the parchment paper transfer the galette to a baking sheet. I do this by placing the baking sheet up against the edge of the counter top and gently dragging the parchment holding the galette on to it.
Bake The Galette
- Cover the galette with aluminum foil and bake 30 minutes. Uncover and bake an additional 15-20 minutes until crust is cooked through (the top will be firm but not hard) and lightly golden brown. Enjoy!
Comments
No Comments