Paleo Fruit Galette Master Recipe: Any Fruit

Make Paleo 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. In November, persimmons. In winter, apples and cranberries. 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, Vegan and AIP.

Course Afternoon tea, Breakfast, Dessert

Cuisine American, French

Keyword aip, any fruit, galette, gluten-free, master recipe, paleo, vegan

Prep Time 35

Cook Time 35

Total Time 1 10

Servings slices

Calories 150kcal

Author Megan

Cost $4

Equipment

large "half sheet" baking pan
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
parchment paper

Ingredients

Paleo Pie Crust dough -- see the Notes section for AIP and Vegan version.

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 1/2 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