Galette aux amélanches

Ingrédients

• 1 1/4 cup almond flour
• 1/2 cup tapioca starch (or use cornstarch plus more for dusting )
• 2 tbsp granulated sugar
• 1/4 teaspoon kosher salt
• 6 tbsp unsalted butter (sub vegan butter as needed)
• 1 egg
• 14 oz serviceberries
• 1/2 lemon (juiced and zest)
• 2 tbsp granulated sugar
• 2 tbsp tapioca starch (or cornstarch)
• 1 teaspoon vanilla extract
• 1 egg
• more sugar for dusting

Préparation

1. 1

   --- Grain-Free Crust ---

2. 2

   Form Dough: Combine the almond flour, tapioca starch, xanthan gum, sugar, and salt in a food processor (with dough attachment, not the metal blade), pulse 3 times to incorporate all dry ingredients. Add the butter piece by piece, pulse until the texture of a coarse meal. The butter should be smaller than pea-size. Alternatively, you could use a mixing bowl and a pastry blender or your hands.

3. 3

   Add Egg: Add 1 egg and pulse/mix again until the dough comes together. It will be very sticky.

4. 4

   Chill: Turn out the dough onto a piece of plastic wrap and refrigerate for at least 1 hour or up to overnight.

5. 5

   --- Filling and Assembly ---

6. 6

   Preheat oven to 375°F. Line a sheet pan with a Silpat or parchment paper.

7. 7

   Filling: In a medium bowl, stir together the serviceberries, lemon zest and juice, sugar, vanilla extract, and tapioca starch. Toss until coated and all the dry ingredients are moistened. Give the berries a gentle mash to break up a few of them.

8. 8

   Roll: On a floured surface roll out the crust into a 10 to 12-inch round. Move to the baking sheet.

9. 9

   Assemble: Place the filling in the middle of the circle leaving 1/12 to 2 inches around the edge empty.

10. 10

    Fold: Gently fold the sides up of the dough, creasing as you go. Use the parchment or Silpat to help lift the dough.

11. 11

    Egg Wash: Beat the remaining egg with a splash of water in a small bowl. Brush the outside edges of the galette with the egg wash. Sprinkle with additional coconut sugar.

12. 12

    Bake for 30-35 minutes, the crust is golden brown, and the filling is slightly bubbly. Turn halfway through. Let cool for 15 to 20 minutes before slicing and serving.