Gluten Free Mirabelle Plum Galette

5 from 5 votes

Gluten Free Mirabelle Plum Galette

A deliciously simple recipe, perfect for a Mirabelle harvest. Can be made with all variety of soft fruits too. Both gluten free and dairy free plus no egg so this is vegan too. Never the prettiest of bakes but what it lacks in looks it makes up for in taste.

Prep Time10

Cook Time35

Total Time45

Course: Dessert, Tea Time

Cuisine: Dairy Free, French, Gluten Free, Vegan

Keyword: Dairy Free, Egg Free, Galette, Gluten Free, Harvest, Plum, Seasonal Fruit, Traditional, Vegan

Servings: servings

Calories: 236kcal

Author: Glutarama

Equipment

Ingredients

For the galette dough

250 g gluten free plain flour
100 g butter or butter alternative (I use Flora plant butter)
50 g caster sugar
5 tbsp water iced water or as cold as you can make it

For the plum filling

250 g Mirabelle plums or normal plums [see notes for alternative suggestions]
2 tbsp ground almonds
1 tbsp caster sugar

Instructions

To make the galette dough

In a large mixing bowl measure the flour, sugar and butter. Using your fingertips or a pastry blender (I use the latter as hands can be too hot), break the butter down into the flour and sugar to make breadcrumbs.
Add the iced water one tablespoon at a time to the crumble mixture. After each addition use a rounded knife (like a butter knife) to cut through the crumble in a figure of eight. This motion brings the crumble together gradually as you keep adding the water.
TOP TIP: you are not looking to blend this galette dough as you would pastry. Ideally you want it to be flecked with little lumps of butter.
Once the dough has come together and is speckled with butter, gently roll into a ball and pop into the fridge to chill while you prepare your fruit.

To prepare the fruit filling

Wash and pat the fruit dry with a tea towel.
If using Mirabelle plums you can either cut them in half and pop the tiny cherry-like stones out or, like me, use a cherry stoner.
In a little bowl or cup, measure out the caster sugar and ground almonds and give them a little mix to combine.

To make the galette

Preheat the oven to 200°C | 180°C fan | 400°F | Gas 5
Remove the chilled dough from the fridge and place on a dusted worksurface. Roll out into a dinner plate sized circle. No need to worry about the circle being perfect.
TOP TIP: keep the rolling pin well floured. The little speckles of butter may stick to the pin otherwise.
Once the dough is rolled out and placed on a prepared baking tray, add the prepared fruit to the centre of the dough with a decent margin, ideally you need to leave 1.5-2 inches of dough around the edges.
NOTE: Keep a couple of plums back for the final step.
Next sprinkle the almond and sugar mix over the fruit.
Now you can fold the edge of the dough in towards the middle of the galette. the ends won't meet and you will be left with a hole in the top of the galette exposing the crumbly fruit centre.
For a finishing touch I crush the couple of plums I held back with a fork and using a pastry brush I brush the tops of the galette to ensure it turns a beautiful golden colour when baking.
Pop into the oven for 35mins until golden brown and the fruit juices have started to run.
Once cooked remove from the oven and serve immediately with cream, custard or ice cream or cool and eat at room temperature with cream.

Notes

What other fruits can you use to make this gluten free galette? The possibilities are endless. What's your favourite fruit?

The rule of thumb is that the fruit needs to be soft or will become soft on baking. That's it really. Here are some flavour combinations to get your teeth sunk into;

apple and cinnamon
blackberry and apple
peach and apricot
rhubarb and apple with ginger
pear and chocolate
banana and chocolate

Nutrition