Rustic Herbed Cherry Galette
Rustic Herbed Cherry Galette
Developing a Paleo pie crust recipe was a labor of love several years ago after cassava flour rolled onto the scene. Pies have always been enjoyed year-round by our family, and we were thrilled to perfect this crust recipe. So if you’re looking to enjoy the flavors of a classic cherry pie without the extra effort often required for an actual pie, this galette is an awesome option. We paired tart cherries with fresh thyme for a subtle savory element. It’s superb and is a flavor combo that will surprise your taste buds. The best thing is that we used frozen cherries, so if you have a bag hanging out in the freezer, this baked treat is ready in no time.
Ingrediënten
yield: 6 to 8 servings
- 1 uncooked Paleo Pie Crust
- 4 cups 616 g frozen tart cherries, slightly thawed
- ÂĽ cup 47 g maple sugar, plus additional for dusting (optional)
- 3 tbsp 24 g cassava flour
- ½ tsp finely chopped fresh thyme
- ÂĽ tsp fine sea salt
- Zest and juice from 1 2-oz [56-g] lime
- 1 large egg
- Whipped coconut cream or dairy-free vanilla ice cream optional
Instructies
- Preheat the oven to 415°F (213°C).
- Prepare the Paleo Pie Crust as directed, rolling it out to approximately 13 to 14 inches (33 to 36 cm) in diameter.
- Leave it on the parchment paper and slide it onto a 13 x 18–inch (33 x 45–cm) baking sheet.
- In a large bowl, combine the cherries, maple sugar, cassava flour, thyme, salt, lime zest and lime juice.
- Using a rubber spatula, stir the ingredients to coat the cherries.
- Mash a few cherries slightly with the back of the spatula.
- Mound the filling into the center of the pie crust, leaving an approximately 2½-inch (6-cm) border of crust around the filling that you’ll fold over it.
- Using the parchment paper, lift up and carefully fold the dough over the filling by about 2 inches (5 cm), working your way around the circle, pleating dough if necessary, until the dough is all folded up over the filling but the cherries in the center are still exposed.
- Crack the egg into a small cup and mix it well.
- Using a pastry brush, coat the dough with the egg wash and dust it with the additional maple sugar (if using).
- Bake the galette for 40 to 45 minutes, or until the filling is bubbly in the middle and the crust is golden brown.
- Remove the galette from the oven and let it cool until the filling is set.
- Slice the galette and serve it as is, or serve it with the whipped coconut cream or your favorite dairy-free vanilla ice cream (if using).
