"I’m happy to share that I’ve teamed up with @cascadianfarm to bring you the recipe for my Gluten-free Savory Peach Galette! @thefeedfeed
@cascadianfarm is a trusted organic brand that I grew up eating and have continued to use in my own home.
The convenience of having frozen organic produce all year round- from smoothie season to soup season- is exponentially helpful in the midst of balancing work and mom-life. I like that I can feel good about feeding my daughter her favorite summertime snack (frozen peaches) and I don’t have to worry about GMOs or pesticides and during the month of September, nearly all Cascadian Farm products are on sale! I shop @motherearthstorehouse.
This recipe is the perfect treat for when you can’t decide between savory and sweet. I hope you all enjoy!"
Savory Peach Galette
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A Note from Feedfeed
Back to school means everyone is looking for a eassy recipes that everyone can make! Let Cascadian Farm organic fruit and veggies give you a leg up on meal planning and making delicious meals for the whole family. During the month of September, nearly all Cascadian Farm products are on sale at Mother's Earth in Kingston, NY where @morethangranola stocked up on essentials for this recipe.
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- Recipe Card
Prep time: 1hr 45mins
Cook time: 30mins
Serves or Makes: 8 Servings
Recipe Card
ingredients
Crust:
- 1 cup 1 to 1 Gluten-free baking flour
- 1 stick (1/2 cup) cubed Salted butter
- 1/4 superfine Almond flour
- 1/2 teaspoon Cane sugar
- 1/4 2% plain Greek yogurt
- 2 teaspoon Fresh Savory, chopped
- Flakey Sea Salt, for sprinkling (optional)
Method
Step 1
Combine flour, butter, almond flour and sugar in a food processor fitted with a dough blade. Pulse until combined.
Step 2
Combine yogurt and savory. Add to food processor. Add 1 tablespoon water and pulse ingredients until ingredients are fully incorporated and a dough starts to form.
Step 3
Form dough into a flat puck. Wrap well and refrigerate for at least 1 hour.
ingredients
Filling and Assembly
- 1 tablespoon Butter
- 2 large Shallots, sliced `
- 2 tablespoon Honey
- 1 Egg, separated
- 1 1/2 Cascadian Farm Frozen Peaches, thawed and drained
- 1 tablespoon Cornstarch
- 3 ounces cut into small cubes Brie
- 2 tablespoon Fresh savory leaves
- Pinch of Himalayan Salt
For the Caramelized Shallots
Step 1
Melt butter in a stainless steel pan over medium heat. Add shallot and cook, stirring frequently. After about 4 minutes, shallots should begin to brown. Add a pinch of the Himalayan salt. Deglaze pan as needed, adding 1 tablespoon of water at a time. I usually end up adding 2-3 tablespoons in total. After about 8 minutes, add honey. Stir constantly for another minute before removing from heat. Set aside.
For the Assembly
Step 1
Preheat oven to 375 degrees F. Remove dough from the refrigerator and let sit at room temperature for 10 minutes. Prepare egg washes: whisk egg yolk with 2 tablespoons water, set aside. Whisk egg whites, set aside.
Step 2
In a large mixing bowl, combine peaches and cornstarch. Add shallots, cheese and savory. Mix well. Set aside.
Step 3
Unwrap dough, place between two pieces of parchment paper and roll out to approximately 1/6’’ thickness. Brush center with egg white wash to create moisture barrier for filling.
Step 4
Spoon filling onto dough, leaving a 1 ½-inch border. Fold edges of dough up and over filling, tucking and pinching as needed.
Step 5
Brush the crust with egg yolk wash and sprinkle the entire galette with flaky salt.
Step 6
Bake on the middle rack for 28- 30 minutes. Galette crust should look golden and the center will have begun to brown. Remove from the oven and cool for 10-15 minutes. Enjoy!