Apricot Galette with Almond Flour Pastry Crust

Apricot galette with almond pastry crust,
sprinkled with fresh thyme.

Admittedly, my favorite type of pie is the rustic galette! I have made both savory and sweet galettes. I love the beautiful free form style of this pastry crust, filled with seasonal fruit.

It is a French pastry that should be on your must try list! They are always casual and impressive!

And don’t think that just because you are following a special diet, that you can’t have this! The crust is made with almond and coconut flours, so it is gluten free, paleo, low carb and keto friendly! You can fill this with anything your heart desires.

With this pastry dough recipe you will be able to make anything from pies, empanadas or even pop tarts! You can make the dough ahead and freeze it in cling wrap and defrost overnight in the refrigerator. It’s very versatile!

I had picked some fresh apricots from a friends tree. They were about half the size of the apricots you find in the market. Each of these apricots should have been at around 1.5 carbs or so.

Little apricots freshly picked from my friend Mary’s tree. She & her husband have created a garden oasis.

Pastry Dough:

1 cup almond flour

1/3 cup coconut flour

1 tsp xanthum gum

1/4 cup cream cheese

4 tbsp cold butter

1 tbsp baking powder

1/4 tsp salt

lemon zest

1 egg

juice of 1/2 lemon

Filling:

4 cups of sliced apricots

1 tsp cinnamon powder

1/4 tsp monk fruit powder

1 tbsp yakon syrup

Egg wash:

1 beaten egg

2 tbsp heavy cream (milk, half & half)

Directions:

For the dough:

In a food processor blend your dry ingredients to evenly distribute. Cut the cold butter into smaller pieces before adding it in along with the cream cheese & egg. Process it until it all comes together.

Wrap your dough in cling wrap & knead it to activate the xanthum gum, which acts as a binder. Refrigerate for at least an hour. Like any pastry dough made with cold butter, you will want to handle it while it is cold.

From left to right: Pastry dough wrapped in cling wrap. The apricots tossed and read to be used. Roll out the dough between two parchment sheets. Place the filling in the center. Then use your parchment paper to help wrap fold the galette.

For the filling:

Toss your sliced apricots with the cinnamon, monk fruit, & yakon syrup. Refrigerate until you are ready to use it. It is important that both the dough and the filling remain cold, so that the butter in the pastry dough remains cold. It will also yield a nice flaky texture.

When you are ready to make your galette (or any other pie) you will want to roll it out between two pieces of parchment paper so that it will not stick to your rolling pin.

Place your filling in the center. Then using the parchment paper that the dough is rolled out on, fold over the edges of the pastry dough so that they are covering part of the fruit filling. This will help you to better manipulate the pastry dough so that it doesn’t stick to your fingers.

Remember that you aren’t using wheat which naturally has gluten in it and is more elastic. The nut flours do not have that natural elasticity, so they are more delicate in how they need to be handled. It is easier for them to fall apart.

Egg washing the crust

Brush on your egg wash on to your galette using 2 tbsp of heavy cream beaten with one egg. It will give a lovely shine to your crust!

Egg washing will also help you “paste” any designs on your crust, like adding slivered almonds, or pastry cut outs, even sesame seeds.

I sprinkled a little fresh thyme from my herb garden to add a hint of earthy fragrance to the finished product.

Bake at 400°F for 50 minutes, or until golden brown.

This was absolutely divine!
What would you fill your galette with?
Fresh grated nutmeg added a lovely layer of flavor.

Serve it with homemade whipped cream and freshly grated nutmeg. Clotted cream or even a scoop of vanilla ice cream (keto for me) would also be divine!

Kali Oreksi!

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