Gluten-Free Apricot Galette

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This gluten-free apricot galette is a rustic French tart with a buttery, flaky crust and juicy apricots. A beginner-friendly gluten-free dessert perfect for apricot season, farmers' market finds, and summer gatherings.

Prep Time20

Cook Time45

Colling time1

Total Time1 5

Course: Dessert

Cuisine: French

Keyword: Pech Galette Gluten-Free

Servings:

Calories: 312kcal

Equipment

Ingredients

Dough

1 1/2 cup Gluten free flour with xanthan gum
2 tbsp Allulose or coconut sugar
1/4 tsp Salt
8 oz Butter
1/4 cup Water iced

Apricots

10 Apricots sliced or cubed
1/2 tsp Cardamon
1/4 tsp Nutmeg
2 tbsp Lemon juice
2 tbsp Alullose
1 tbsp Arrowroot
1/2 cup Apricot jelly optional
1 Egg for egg wash

Instructions

Make the galette dough: In a large mixing bowl, combine your gluten-free flour, cold butter (cut into small pieces), a pinch of kosher salt, and optional xanthan gum if your blend doesn’t have it. Mix the butter into flour. Add ice water a tablespoon at a time until the dough forms. Gather the pie dough into a ball by gently pressing and folding it against the sides of the bowl. It’s okay if it looks a little rough or “shaggy” right now, some cracks and uneven bits are totally normal. Avoid overhandling it, though, too much kneading can warm the butter, which means less of that coveted flaky crust later on. Press into a disc, wrap in plastic wrap, and chill from 30 minutes to an hour.
2. Make the apricot filling: In a medium bowl, toss sliced peaches with lemon juice, arrowroot starch, nutmeg, cardamom, and sweetener. Let sit so the peach juices start flowing.
3. Assemble: Roll the dough on a floured surface lined with parchment paper (so you can easily transfer to the baking sheet) into a rough, perfect circle or a rectangular shape, about ¼ inch (about 5-6mm) thin. Spoon apricot jelly (optional if you are using it) and lay the apricot filling into the center of the dough, leaving a 2-inch border.
First fold: Take one third of the dough and fold it toward the center, then fold the opposite third over it: just like folding a letter. Rotate the dough 90 degrees so the open ends are facing you and away from you. Roll it out again into a long rectangle.
Second fold: Repeat the same letter-style fold: one third in, then the other third over the top.
4. Brush the crust with egg wash or plant milk and sprinkle with turbinado sugar or coconut sugar if desired.
5. Bake until golden brown and bubbling, around 40-45 minutes at 375 F.
6. Cool before slicing.

Nutrition