Galettes are such an easy dessert option. The combination of thyme and fresh peaches in there recipe gives it a sophisticated flare. With a gluten free crust, and some blueberries for a pop of flavor; there’s something for everyone in this dessert.
Whenever we have company I always love to serve a homemade dessert. Pie’s are always a crowd pleaser, but they can be time consuming. Especially if they’re gluten free! So I decided to jump on the band wagon and try my hand at making a galette.
This recipe was inspired by one of my favorite bloggers Against All Grain. Every Tuesday she posts a live video and a few weeks ago it was a blueberry galette. Since I aspire to be just like her when I grow up I knew I had to make one! Generally when I have company it’s on 4-6 people, and I don’t want lots of leftover dessert that I’ll snack on all week. So I scaled mine down, it makes six pieces instead of a full pie size. Perfect for a small dinner party!
Generally I try to make my own flour blends, but that can difficult. For this recipe I decided to use an all purpose blend to make life easier. I used some Sunshine’s Gluten Free All Purpose Flour and was so happy with the results! The dough was a little crumbly when rolling the sides up around the filling, however a little water and my finger tips smoothed it right out. Easy peasy!
Oh and have a mentioned the best part yet? There’s no added sugar! All the sugar comes from peaches, I used white peaches, and dried blueberries. That’s all the sugar you need! What really makes this dish unique in the thyme. It adds a savory quality that will keep everyone going back for more!
- 2 Cups Sunshine's Gluten Free All Purpose Flour
- ½ Teaspoon Salt
- ½ Teaspoon Baking Powder
- 2 Teaspoon Fresh Thyme
- 1 Stick Butter, Cold Cubed
- ¾ Cup Water
- 3 Peaches
- 2 Tablespoons Dried Blueberries
- ½ Teaspoon Cinnamon
- ¼ Teaspoon Salt
- 2 Teaspoon Corn Starch
- 2 Teaspoon Fresh Thyme
- 1 Teaspoon Vanilla Extract
- ½ Teaspoon Lemon Juice
- Mix dry ingredients with fresh time
- Cut in the butter until resembles smooth pebbles
- Slowly add the water while mixing
- Chill dough for 30 minutes
- Combine remaining ingredients for filling
- Roll dough until ¼ inch circle (Use extra AP flour for rolling)
- Place filling in the center of dough
- Roll sides up over the peaches, use water to moisten dough if cracking
- Brush with a beaten egg
- Bake in a 350F oven for about 40 minutes until golden brown
Disclosure: I was provided free product for this review, all opinions are my own.
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