The days are warming up nicely now, and although it is still chilly at times, spring is here! With the change in seasons, comes the arrival of fresh fruit and vegetables.
Since baking gluten-free, egg free goodies is often disastrous (for me), finding creative ways to still make delicious treats that do not crumble, or fall apart, or harden and dry out too quickly, is challenging.
Hooray for open pies! Really, if you have not made any yet, then you NEED TO DO IT NOW!!! They are super easy to make, and taste so delicious, that you’ll be wanting to make one at least every day! Seriously, if I can make it, so can you!
I’ve combined three fruits to make this tasty little pie.
Blueberry, Strawberry, Kiwi Galette
(gluten-free, egg free, soy free, nut free)
Prep time: 15 minutes
Cooking time: 20-25 minutes
oven temperature: 160C/320F
For this galette, you can use any gluten-free pastry that you prefer, and also, make this as large or as small as you prefer. This one is enough to satisfy four people, as a dessert. You can top it with icing sugar, melted chocolate, or serve it with cream, ice-cream or plain.
- Ready-made gluten free pie dough (pastry)
For the filling:
- A few fresh strawberries, blueberries and one kiwi (I didn’t measure the fruit out)
- Lemon zest
- 1/2 Tablespoon of sugar
- 1/2 teaspoon of vanilla essence
- 1 Tablespoon of cornstarch
- Preheat an oven to 160C/320F
- Place the sugar, vanilla essence and cornstarch into a bowl
- Wash and chop up the strawberry and kiwi, and rinse the berries
- Add a small amount of (in total it was about a half a cup of all the fruit), strawberries, blueberries and kiwi to the bowl
- Gently stir to coat
- Roll out the dough onto wax paper
- Spoon the fruit onto the centre of the dough
- Gently fold up the sides, but do not cover the fruit entirely
- Top with the lemon zest
- Place onto a baking tray
- Place into the centre of the preheated oven
- Bake for 20-25 minutes, until the crust is browned
- Remove from the oven and let cool on a wire rack
- Serve with cream, ice-cream, or any other way you prefer
Note: The juices from the fruit will most likely leak out onto the wax paper – it’s not a crisis, and you can peel it off and eat it after it’s baked (whilst no one else is looking!)