Gluten-Free Peach Galette with Blueberries

| gluten-free | grain-free

Delicious recipe by: Johanna from www.glutenfreierezeptwelt.de

Ingredients for the gluten-free peach galette

Makes 1 galette

• 100 g Ruut cassava flour
• 40 g ground almonds
• 1 tbsp psyllium husk powder
• 2 level tbsp potato starch
• 90 g cold butter
• 50 g sugar
• 1 egg yolk
• 2 tbsp cold water
• 1 pinch of salt

For the topping:

• 100 g blueberries
• 1 large, ripe peach
• 1 tbsp sugar
• 1 tbsp cornstarch
• a little lemon juice
• 2 tbsp ground almonds
• 1 tbsp cream
• chopped or sliced almonds
• 1 tbsp lavender flowers, fresh or dried (optional)

How to Make a Gluten-Free Peach Galette

Tip :) Use only a kitchen scale for this recipe and for measuring ingredients such as flour.

1. Place the ingredients for the dough in a bowl and knead until smooth. Shape into a ball, wrap in plastic wrap, and let rest for about 30 minutes.
2. In the meantime, slice the peach into thin strips and gently mix with the blueberries, sugar, cornstarch, and lemon juice. Set aside.
3. Preheat the oven to 200°C (top and bottom heat). Roll out the dough—preferably directly on parchment paper—into a circle about 30 cm in diameter.
4. Sprinkle the dough with 2 tablespoons of ground almonds and spread the filling on top. Distribute it so that there’s still about 5 cm of space all around the edge. Now carefully fold the edges over the peaches and press down lightly. Press any cracks back together.
5. Brush the edges with the cream and sprinkle with the chopped or sliced almonds.
6. Transfer the galette, along with the parchment paper, to a cooling rack and bake for about 30 minutes until golden brown. Let it cool completely before transferring it to a plate. Be careful—the dough is a bit fragile.
7. If you like, you can now add some vanilla ice cream or whipped cream to the center, sprinkle with lavender flowers, and serve.