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The Versatile as Hell Galette

Simple. Legit. Crowd Pleaser.

GF. V. SF. NF.

Filthy Batch



1/2 cup soy free Earth Balance (make sure it's really cold)

1 cup GF AP flour (I use Pamela's Artisan Blend)

1/4 tsp xanthan gum (unless your flour already includes it)

1/4 tsp salt

1 tsp sugar or sweetener

1/4 cup super mega cold ice water


1 cup of whatever fruit you have or like

1 tbsp sugar


Drizzle of maple syrup (for browning your crust)

Sugar for prettiness



(you gotta work quickly on this one - warm butter = shitty crust)

In a food processor, or in a bowl with a fork and a lot of elbow grease, combine flour, xanthan gum, salt, and sugar

Add the earth balance in a few chunks (don't just dump it all in) and pulse until crumbly Add ice water and pulse until just incorporated

Dump the dough out onto a piece of plastic wrap and form it into a fat disc

Wrap that disc and put it in the fridge for a few hours (or overnight)

When the dough is good and cold, preheat the oven to 350°

Roll out the dough into a big circle or whatever shape you feel like making on some parchment

Dump your filling in the middle of your rolled out dough, leaving about 2" on the sides

Use the parchment to help you fold the edges of the dough in to "seal" the filling in

Brush the crust edges with some maple syrup to get that golden brown goodness

Sprinkle with some suga, if you feelin fancy

Bake for about an hour (or until it's done)

Makes 1 galette (crust can easily be doubled to make a fancy pie, or 2 galettes)


Vicious Variations:


Any Fruit in season (or on sale), tossed in a little sugar makes for an awesome dessert or brunch menu addition


Wilted greens, garlic, balsamic reduction - you have been warned​


Sound Mate:

Drudkh - Blood in Our Wells

Ukrainian Black Metal that feels and sounds like the best day.

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