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The simplest rustic fruit pie around.  Great way to enjoy nature's natural dessert, all wrapped up in a little sweetened crust, like a gift!


Cathy Katin-Grazzini
Cathy's Kitchen Prescription LLC

Fruit Galettes

Plant-based, no added fats, gluten-free
Makes one 9” galette Prep time: 30 minutes; Cooking time: 30 minutes

These rustic and simple fruit tarts are easy delicious desserts (& wonderful for breakfast & healthy snacks too!) You can make a larger galette for a crowd, or individualize them for a more elegant presentation. Nutritious chickpea flour & tofu are used for the dough lends a lovely texture, taste & lots of phytonutrients & healthy fiber.

2½ cups chickpea flour (a.k.a. garbanzo, besan or gram flour in South Asian markets)
½ cup firm tofu
a few tbs unsweetened almond milk, as needed
2 tbs flaxseed, freshly ground
2 tbs arrowroot
3-4 tbs date sugar* or to taste
½ tsp lemon juice
zest of 1 organic lemon or ½ organic orange
½ tsp Ceylon or true cinnamon
dusting of freshly grated nutmeg
pinch kosher or sea salt

Fruit filling
2 cups thinly sliced organic apple or pear with peel, berries, pitted cherries etc.
1 tsp lemon juice
zest of ½ organic lemon
3 tbs date sugar* or to taste
* for those with insulin resistance or diabetes, substitute erythritol or a stevia blend.

Directions           Preheat oven to 375°degrees F
Prepare fruit. Toss in bowl with lemon and date sugar. Combine all dry ingredients for dough in food processor and pulse to blend. Add tofu, lemon juice & run for a couple of minutes, allowing flour to hydrate & create a soft, pliant dough. Should have consistency of Play-Doh. If more moisture is required, add almond milk very conservatively, a tbs at a time. You want the dough to be soft but not too moist or it will impede rolling.

Flour a board with chickpea flour and roll to around 1/8” thickness, flipping it over as you do adding more flour as needed to prevent sticking. Cut a circle(s) to your preferred size. Transfer to a cookie sheet lined with parchment paper. Mound fruit in the center of the dough disks, leaving 1” border for a single large galette, & proportionally less for smaller pies. Fold up dough border all around the perimeter, creating attractive folds as you do with the excess dough that forms.

With a pastry brush, baste the dough with any sweetened juice remaining in your bowl, or create a little more as needed with date paste & water or juice. Baste again during baking & when done.
For a full 9” galette bake for 20-30 minutes, but check at 15 minutes to better gauge the time. When done, crust should be golden and lightly browned, fragrant, & fruit should be tender & bubbling. For superior results, 2 minutes before removing from the oven, gently slide pies off the paper directly onto baking rack, so underside can brown too. Smaller pies will take less time.


Fruit Galette