Ingredients
Scale
Crust:
1 cup blanched almond flour
1/2 cup cassava flour
1/4 tsp sea salt
1 large egg
1/4 cup cold grass-fed butter (or sustainable palm shortening, if dairy-free)
1 Tbsp maple syrup, honey, or Lakanto syrup
Filling:
3 cups sliced nectarines
1 Tbsp fresh lemon juice
1 Tbsp coconut sugar or Lakanto classic sweetener
2 tsp potato starch, arrowroot starch, or cornstarch (if not grain-free)
Egg wash:
1 large egg
1 Tbsp whole milk, coconut milk, or water
Instructions
- Combine all the crust ingredients in a large bowl and mix using your hands until combined. If there are still a few little butter chunks, that’s okay. Cover the bowl in a dish towel and let the dough chill in the freezer for 20 minutes, while you make the filling.
- Preheat your oven to 350ºF. Combine the filling ingredients in a separate bowl and toss together just until the nectarines are coated.
- Once the dough is chilled, form it into a disk and place on top of a large piece of parchment paper. Dust the top and bottom of the disk with some cassava flour to prevent sticking. Roll the dough out into a circle approximately 12” in diameter. Trim the edges of the dough so that they are clean and neat.
- Place the parchment paper with the dough on it, onto a cookie sheet. Put the nectarine filling in the center of the dough circle. Gently fold over the edges of the dough on top of the filling. Seal any edges with your fingers by gently pinching the dough together. It’s super malleable.
- Combine the egg and milk in a small bowl and whisk until smooth. Using a pastry brush (or even your fingertips), lightly brush the top of the dough with the egg wash.
- Bake the galette in the preheated oven for 36-40 minutes, or until the entire crust is a deep golden brown color and crisp to the touch. Allow it to cool for 15 minutes, then slice into pieces and serve.