There’s nothing more frustrating than finding all sorts of recipes on Pinterest that use pre-made pie crusts and puff pastries that are frankly easy to get our hands on if you’re eating gluten-free.
Thankfully, when I was browsing around our local grocery store (one that I’m still trying to get familiar with) for frozen cookie dough, I came across some gluten-free frozen pastries! I was probably the happiest person in the entire grocery store.
So I scrolled through Pinterest in search of many recipes I had been anticipating to make. However, I always have to tweak the recipes when they’re not already gluten-free. I had been wanting to make a galette for about a year already.
I hadn’t even been familiar with the dessert until I came across a YouTube video on how to make them. For those who don’t know, it’s basically an easier version of a pie recipe with a more rustic look.
Using my newly founded pre-made puff pastries, I give you my version of a galette recipe. I asked my husband what kind of fruits I should use for the filling. We finally decided on pears. You can use any fruit you want: blueberries, strawberries, apples, a mixture of fruits. The choice is yours!
- 7×7 sheet of frozen gluten-free sweet puff pastry, defrosted
- 2 pears, thinly sliced
- 2 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar
- 1/2 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 large egg
- Half of streusel recipe, replace almonds with walnuts
- Preheat oven to 400ºF (205ºC). Place puff pastry on a lightly greased baking pan.
- Combine melted butter, brown sugar, ginger, cinnamon, and vanilla extract. Mix well. Using a pastry brush, generously brush about half of the mixture on top of the puff pastry, leaving a 1” border. Layer the pear slices on top to create a fan-like pattern.
- Brush the top of the pears with the rest of the butter mixture.
- Fold over the pastry so that the pears are held into the center. No need to make it look perfect, Just make sure that the edges are folded over and that there are no tears in the pastry.
- Whisk egg and brush over the folded part of the pastry. This will create a golden finish once baked.
- Bake for 18-20 minutes or until the pastry is golden brown. Remove from oven and let cool for at least 10 minutes before serving.