Recipe Image
Carol Kicinski
This summer fruit galette is a great alternative when you want pie without all the hassle.

No-hassle summer fruit dessert

Author Byline Image   I brought home an abundance of summer fruits from the market this weekend and the first thing I thought of was pie. But I was too impatient to make pie crust, let it sit in the fridge, roll it out and everything. I wanted pie and I wanted it as soon as possible. So instead of pie I decided on a galette.
   According to Webster’s Dictionary, a galette is defined as:
   1: a flat round cake of pastry often topped with fruit
   2: a food prepared and served in the shape of a flat round cake
   According to me, a galette is defined as an easy way to make pie.
   Instead of making a crust from scratch (and waiting for hours) I used a box of gluten free bread mix – simply mix, roll, fill and bake. As easy as, well…pie. Actually a whole lot easier than pie!
   For my galette I used peaches, plums and cherries but you can use whatever stone fruits you like, apricots would be a lovely addition. I also used the All-Purpose
Gluten Free Summer Fruit Galette
Serves 6
2 pounds peaches (2 or 3 large), skinned, pitted and cut into 1-inch pieces
1½ pounds plums (2 or 3 large), skinned, pitted and cut into 1-inch pieces
1 pint cherries, pitted and halved
Juice and zest of 1 lemon, zest finely grated
1 (7.5-ounce) box Chebe Bread Mix
2 tablespoons grape seed or vegetable oil
3 large eggs, use divided
1 tablespoon sugar
¼ cup water
2 tablespoons sanding sugar

   Preheat oven to 375 degrees.
   Combine the fruit with the lemon juice and zest and let sit while preparing the crust.
   In a mixing bowl, combine the bread mix with oil, 2 eggs, 1 tablespoon of sugar, and water. Mix to combine. The dough may look clumpy, this is OK. Turn the dough out onto a clean work surface and knead for a minute or two until the dough is smooth and not sticky. Form the dough into a ball.
   Place the dough on a piece of parchment paper about 15 inches square, top with another piece of parchment and roll into a 14-inch circle, it does not have to be perfect. Remove the top piece of parchment paper and place the bottom piece of parchment and the dough on a baking sheet.
   Using a slotted spoon pile the fruit onto the dough leaving a 2-inch border. Fold the dough up over the edges of the fruit, pleating it if needed. If there are any holes in the dough just pinch them closed. Beat the remaining egg and brush over the crust, then sprinkle with the sanding sugar.
   Bake 40 to 45 minutes or until the crust is browned and the fruit bubbly.
Bread Mix from Chebe which is dairy-free as well as gluten free. I did add just a touch of sugar to the crust (none to the fruit, it was perfectly ripe and sweet enough) but you
could leave that out if you want the galette to be sugar free.
   This galette really lets the gorgeous summer fruits shine! Enjoy.