Serves 6
HERE IS a fruity version of the squash galette here. It’s very rustic, but I adore that: I’ve never been a stickler for pristine and perfect baking. All you do is press out some dough, put fruit in the center, fold the edges over the filling, and bake. This is a wonderful summertime dessert when you don’t want to be in the kitchen baking all day. Try it warm with some dairy-free ice cream or Whipped Coconut Cream (here). You could also make it with peaches, nectarines, plums, or apricots.
2 pears, cored and sliced into ¼-inch slices (and peeled, if desired)
1 tablespoon arrowroot starch
2 teaspoons maple sugar, coconut sugar, date sugar, or evaporated cane juice
1 teaspoon ground cinnamon
½ teaspoon ground vanilla bean (or 1 teaspoon gluten-free vanilla extract)
Dough from Grain-Free Piecrust (here), chilled and ready to press out
2 tablespoons nondairy butter (such as Earth Balance)
1 tablespoon olive oil
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
In a large bowl, combine the pears, arrowroot starch, sugar, cinnamon, and vanilla.
Press the chilled pie dough into a 12-inch circle, about ¼ inch thick, on the lined baking sheet. Use your hands, and don’t worry about it looking perfect. It should look rustic. Add the filling to the center of the dough, leaving a 2-inch border of bare crust. Dot the filling with little dabs of butter. Fold the edges of the crust over the filling, leaving the filling in the center visible. Brush the crust edges with the olive oil.
Bake for 35 minutes, until the edges are golden brown. Let cool before slicing into wedges and serving. If you have any leftovers, wrap them well and store them in the refrigerator for a day or two.