A galette may sound fancy, but it’s simply a rustic pie made in a free-form style. This makes the crust very forgiving, and you don’t have to spend a ton of time rolling the dough and working to make it look picture-perfect. With just one bottom crust, folded inward to cover the fillings, the galette looks and tastes great with little effort.
FOR THE CRUST
1 cup all-purpose flour
1 tablespoon sugar
4 tablespoons cold butter, cut into ½-inch cubes
½ cup Homemade Rice Milk or unsweetened store-bought rice milk
FOR THE GALETTE
⅓ cup sugar
1 tablespoon cornstarch
2 cups halved seedless grapes
1 egg white
TO MAKE THE CRUST
1 In a food processor, add the flour and sugar, and pulse a few times to mix. Add the butter, and pulse several times until it resembles a coarse meal. Add the rice milk, and mix until the dough starts to come together.
2 Transfer the dough to a clean surface, and shape into a flat disc. Wrap in plastic wrap, and refrigerate for 2 hours or overnight.
TO MAKE THE GALETTE
1 Preheat the oven to 425°F.
2 In a medium bowl, mix the sugar and cornstarch. Add the grapes, tossing to blend.
3 Unwrap the dough and place it on a clean, floured surface. Roll it out into a 14-inch circle and transfer to an oven-safe skillet.
4 Add the grape filling in the center of the dough, spreading it outward, leaving a border of about 2 inches of crust. Fold the edges of the dough inward to partially cover the grapes.
5 Brush the dough with the egg white. Cook for 20 to 25 minutes, until the crust is golden. Let rest for at least 20 minutes before serving.
Cooking tip: If you don’t have an oven-safe skillet, use a large rimmed baking sheet instead. To make cleanup easier, line it with a sheet of parchment paper.
Per Serving Calories: 172; Total Fat: 6g; Saturated Fat: 4g; Cholesterol: 15mg; Carbohydrates: 27g; Fiber: 1g; Protein: 2g; Phosphorus: 21mg; Potassium: 69mg; Sodium: 65mg