Rustic Peach Galette with Thyme, Ricotta and Honey (gluten free)
There's nothing better than celebrating the seasons with food. Especially during summer when the fruit is abundant and the farmers' markets are bursting with gorgeous produce. I'm kicking off summer with #summerlovespeaches organized by http://www.squaremealroundtable.com/ and http://whatannieseating.com/ (visit their blogs for all of the peachy participants!). I'm starting with this Rustic GF Peach Galette with Ricotta and Honey. This is also a prefect and fun baking project for the kids to help you with.
My Galette is gluten free and not void of nutrition, though you may substitute any pie crust dough or puff pastry you prefer. I filled it with a mix of juicy and sweet yellow and white peaches with a touch of date sugar, vanilla and a pinch of fresh thyme leaves, and I topped the finished product with fresh ricotta and drizzles of honey. Not too sweet but flavorful ripe summer peaches really don't require extra sugar. I'm thinking dessert, breakfast, tea time, late night treat...
Gluten Free Pâté Brissé:
1 cup buckwheat flour
1/2 cup almond flour
1/2 cup Bob's Red Mill GF Baking Mix
1/2 cup GF Oat Flour
2 Tbs Date Sugar (or turbinado)
8 oz Chilled Butter, cubed
1/2 tsp salt
1/4 c ice water + 2 Tbs
Place all ingredients in a food processor and process until dough forms. If you still see chunks of butter, that's okay.
Divide by hand into two round disks, wrap in plastic wrap and refrigerate for at least one hour.
3-4 ripe yellow peaches, sliced
3-4 ripe white peaches. Sliced
2 tsp cornstarch (to help prevent the juices from leaking outside the crust)
3 Tbs Date Sugar (or turbindao) plus more for finishing
Squeeze of Lemon
1 tsp Vanilla Extract
Small pinch of fresh thyme leaves
1/4 tsp salt
1 cup ricotta (the freshest you can find)
Approx 1/4 cup honey to drizzle
Combine all ingredients in a large bowl and allow to rest while dough is chilling.
Preheat oven to 400F
On a (gf) floured surface, roll disks (one at a time, leaving one in the fridge) into to roundish crusts, about 1/4" thick. Pile peach mixture in the middle of each Galette and fold up sides working your way around to seal all edges. The beauty of a galette, is this doesn't have to be "perfect" (that's why I call this rustic!). Sprinkle both galettes with a few pinches of the sugar. Bake on a parchment lined pizza stone or baking steel if you have. If not, a baking sheet will be fine, for about 40 minutes, or until crust is golden, edges are beginning to deepen in color and center is bubbling.
Remove from oven and slide onto a cooling rack.
Slice each Galette into fours, top each serving with a dollop of ricotta and a drizzle of honey.
Grab a fork.