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Make Paleo Fruit Galette Master Recipe, and use any fruits you have on hand or love. This recipe is especially great for seasonal fruit! In the fall, use apples, prune plums or figs. In the summer, berries or peaches. As in the photos, you may even make a galette that showcases several fruits in one pie. Share the beauty of homegrown or store bought fruit with this special rustic treat.
This recipe is great for several diets, including Gluten-free, Paleo, AIP, Vegan and VAD.
What is a galette
Galette is a rustic flat pie. Instead of being baked in a pie dish, it’s baked on a pan, and the jagged edges are folded over the fruit.
Whereas pies are exciting, fun and abundant, galettes are rustic poetry, often celebrating seasonal fruit — as it gets visually displayed so beautifully.
The openness of galettes makes them perfect for simplicity or toppings. They are so pretty and appealing as-is, or they can be topped …
Toppings for Any Fruit Paleo Galette
Here are some delicious galette topping ideas:
- Whipped cream or coconut cream, depending on if you eat dairy
- Homemade ice cream — some great flavors for galettes include Paleo Cinnamon Ice Cream, classic Vanilla or herbal Lavender
- Explore more fun Paleo ice cream flavors here, so much fun to set off the galette’s flavors.
- An herbal simple syrup, such as Basil or rosemary, and then garnish your pie with that same fresh herb.
- Fresh edible flowers
Ingredients in Paleo Fruit Galette
- This recipe uses an easy to make cassava flour-based pie dough. If you can’t have cassava, there may be another pie dough you can sub.
- For AIP and Vegan, see the Notes section for the compliant version.
- Other ingredients are: fruit or fruits of choice, maple syrup, or preferred liquid sweetener (agave, for example), water, tapioca flour and sea salt.
How to make Paleo Fruit Galette Master Recipe
Make the crust
Galette pastry crust uses the same dough we use to make pies. But making a galette is easier, because we never need to transfer the dough or get it perfect.
Here are the steps:
- Make Paleo Pie Crust dough.
- Roll it out between two layers of parchment paper.
- Remove the top paper, and easily transfer the bottom paper, with rolled out dough, to a large cookie sheet.
- Mix sliced fruit in a large bowl with fruit ingredients (sweetener and flour).
- Top pastry dough with fruit (excluding sweet juices from the mixing bowl), leaving about a 2″ trim free of fruit. Fold the trim over: Use the parchment paper to help you. Fold over the paper in small 3 to 4″ sections, or larger sections if you prefer. After the pastry edges are all folded over, sprinkle with granulated sugar of choice, such as coconut sugar, maple sugar or cane.
- Bake, cut and serve.
Which fruits to use and how to prep them
Choose the fruit or fruits you’d like to use, and prep them to be seen. Here are some examples that work well in this recipe:
- Prune plums — Cut each fruit into 4 slices, so the middle cavity can face up beautifully, and smaller end pieces can be tucked under the crust.
- Peel apples — Then slice so they’re pretty to fan, or just slice a few to fan for the very top, so you have a nice presentation.
- Peaches and nectarines — Peel if you prefer (for VAD), or leave the peel on, and slice.
- Figs — For large, slice each into 4 pieces, or for small figs, simply slice in half, displaying the beautiful cavity of seeds.
- Blueberries and blackberries need no prep. For strawberries, slice into 1/3″ slices, roughly. For cherries, cut in half.
- Fuyu Persimmons are the November fruit. They can be peeled or unpeeled, and sliced or cut in thin wedges.
- Leave Pears unpeeled, to slice and fan.
Some fruits don’t work as well in bulk: Raspberries liquefy more than most fruits, so they can be used here and there, or more flour would need to be used to thicken a whole galette of raspberries.
If you have other fruits you’re curious about using, just ask in the Comments section below.
The sweet juices
When making pie or galette, we stir a few ingredients into the fruit to create the resulting sweet thick juices of the filling, once the galette is baked:
- Place sliced fruit or berries into mixing bowl.
- If using more than one fruit, you can do this in batches, if you wish to arrange them separately — in which case, you’ll see in the recipe, I’ve shown how much of each ingredient to use for every 2 cups of fruit.
- Stir to combine. After the pastry is rolled out, scoop up the fruit and arrange it as you wish in the center. Fold over the edges.
- Right before sliding the galette into the oven, pour all the fruit sauce ingredients somewhat evenly over the fruit filling.
Set aside: If you have any fruits that are prone to get smashed when mixed/stirred too much (for example, soft figs or raspberries), save them to the side during the stirring process. They can be dipped or stirred into the sauce gently before being used to decorate the top.
Paleo Fruit Galette Master Recipe: Any Fruit
Equipment
- medium or large mixing bowl for mixing the fruit slices (or berries)
- large mixing bowl and pie cutter, or food processor -- for making the pie dough
Ingredients
Fruit filling -- This recipe can use as little as 2-½ cups fruit, or use double that amount, depending on how deep you want your fruit. So double the recipe below for 4 to 5 cups fruit (depending on how much sweetener you want in your dessert). If you plan to use more than one kind of fruit, arranged separately on the galette, you may do each fruit on its own in the bowl, then repeat.
- For every 2 to 2-½ cups fruit of choice: sliced apples, pears, persimmon, berries, prune plums, figs, nectarines, peaches etc.
- 2 Tablespoons maple syrup or agave syrup
- 1 Tablespoon water
- 2 teaspoons tapioca flour
- optional pinch salt
- optional ½ teaspoon cinnamon for apple; otherwise, omit.
- For the crust: 2 teaspoons granulated sugar of choice : maple sugar, coconut sugar or cane sugar
Instructions
- Make Paleo Pie Crust dough. Form it into a flattened ball. Place between two large sheets of parchment paper, big enough to allow the rolling out of crust, about 12" in diameter.
- Preheat oven to 375℉.
- Roll dough out between two layers of parchment paper, until as thin as pie dough, slightly less than <1/4" if possible.
- Remove top paper, and easily transfer the bottom paper (with rolled out dough) to a large cookie sheet.
- Mix sliced fruit in a large bowl with fruit filling ingredients: sweetener, water, tapioca flour and optional spices and/or sea salt.If you have any fruits that are prone to get smashed when mixed/stirred too much (for example, soft figs or raspberries), save them to the side during the stirring process. They can be dipped or stirred into the sauce gently before being used to decorate the top.
- Top pastry dough with fruit (mostly straining as you scoop it up: don't pour; we want to exclude all the juices at this point), leaving about a 2" trim free of fruit. Fold the trim over: Use the parchment paper to help you. Fold over the paper in small 3 to 4" sections, or larger sections if you prefer. After the pastry edges are all folded over, sprinkle with granulated sugar of choice, such as coconut sugar, maple sugar or cane.
- Right before baking, pour all the fruit sauce ingredients (leftover in the mixing bowl) somewhat evenly over the fruit filling.
- Bake 35 minutes, remove pan from oven, cool slightly or completely, cut pastry into wedges, and serve.
Nutrition
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