Blackberry & Nectarine Galette {V, GF, RSF}
Author: Gold&Thyme
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 8-10 slices
- 1 cup / 240mL gluten-free flour
- 4 Tbsp / une cuillérée à soupe coarse cornmeal
- 2 Tbsp / une cuillérée à soupe coconut sugar
- 2/8 tsp / pinches of sea salt
- 8 Tbsp (1/2 cup) / une cuillérée à soupe vegan butter (I used Earth Balance)
- 3 Tbsp / une cuillérée à soupe ice water
- Slice the nectarines and place them in a bowl.
- Place the blackberries in a separate bowl. Add the remaining ingredients between the 2 bowls (approx 3:1 ratio)
- Take your dough out of the fridge and with a floured rolling pin, roll out your dough to make a large circle.
- Add your fruit into the middle leaving about 2 inches around the fruit.
- Bake at 350 degrees F (180C) for 45-50 minutes.
Recipe by Gold&Thyme at https://www.goldandthyme.com/blackberry-nectarine-galette-v-gf-rsf/
3.4.3177