I love a Galette for so many reasons. It’s like a noncommittal pie, because you can just keep having little slivers throughout the day, and don’t need a bowl and spoon to do so. Galettes are just as beautiful to look at when half eaten (the same cannot be said for pie) and Galettes are an absolutely acceptable thing to eat for breakfast. It can be savory or sweet and has a truly perfect crust-to-filling ratio.
To make a savory galette, simply ignore the filling ingredients except the egg white wash for the crust browning (the amount of Lakanto sweetener in the crust does not make the crust sweet, it just balances the flavors) and fill with pesto, goat cheese, heirloom tomatoes, herbs, etc. and follow the same instructions for baking time and temperature.
For the pastry crust:
- 12 tbsp butter or coconut oil chopped into cubes
- 1.5 cups or 200 gr cassava flour, loosely packed or sifted
- 2 tsp fine salt
- 2 tbsp Lakanto Golden Monkfruit Sweetener or Lakanto Classic Monkfruit Sweetener
- 1 egg yolk
- 4 tbsp ice water
For the filling and assembly:
- 1 cup blueberries or any other berry, or finely sliced pear
- 1/3 cup Lakanto Golden Monkfruit Sweetener or Lakanto Classic Monkfruit Sweetener, with more to dust on crust before and after baking
- Pinch of salt
- 1 egg white
- 1 lemon
- Whipped cream, crème fraîche, or gelato for serving (optional)
- Separate egg, reserving the white for the crust later.
- Whisk dry ingredients—cassava flour, Lakanto Golden Monkfruit Sweetener or Lakanto Classic Monkfruit Sweetener, and salt—together in a large bowl until combined.
- Add roughly half of the butter or coconut oil to the bowl. Mix the butter in with your hands until it resembles the texture of barely wet sand.
- Add the rest of the butter, egg yolk, and 4 tablespoons of ice water. Blend gently with a fork until the initial wetness is absorbed, then use your hands to gently continue combining. Mix just until it all seems to come together. Remember, you want it to feel sticky when you touch it, but not too sticky to handle. In other words, the dough shouldn’t stick to you.
- Remove dough from the bowl and place onto a clean surface to pack into a ball. Incorporate any crumbs into the ball. If it seems impossibly crumbly, work another tablespoon of ice water into the dough by hand until it’s easier to form.
- Wrap tightly in plastic wrap for an hour or a few days. The dough can also be frozen and then thawed in the fridge overnight. While the dough chills, make the filling.
- Add the cup of berries to a bowl and mix in the 1/4 cup of Lakanto Golden Monkfruit Sweetener or Lakanto Classic Monkfruit Sweetener with the berries.
- Zest the lemon into the berries and add the additional tablespoon of cassava flour (or any other kind of flour that isn’t a nut flour), juice of half the lemon, and a pinch of salt. Mix together. Season with additional spices if desired.
Putting it All Together
- Preheat oven to 400°F.
- Rip two sheets of parchment paper. Place disc of dough onto one of the parchment sheets (dust with more cassava flour if it seems to be sticking) and flatten into a circle about 6” across.
- Place the second sheet of parchment paper on top of the dough and begin rolling with a rolling pin until the finished dough is about 11” in diameter and about ¼ inch thick.
- After rolling out the dough, remove the top layer of parchment paper. Pour the macerated blueberries in the center, leaving roughly 2 inches around the border.
- Now, using the parchment paper underneath, fold the crust over and on top of itself. You don’t cover the berries, just folding the 2-inch crust on top of itself. Using your hands like a potter and melding the dough so there aren’t any large cracks. Remember, this is supposed to look rustic—the imperfection of a galette is what makes them so wonderful.
- Once you’ve finished with the crust, dip your fingers or a pastry brush in the egg whites and lightly brush the crust. You’ll have some egg leftover that you can save. Generously sprinkle Lakanto Golden Monkfruit Sweetener or Lakanto Classic Monkfruit Sweetener all over the galette, making sure to get some stuck to the crust.
- Bake for about 30-45 minutes; baking time will vary depending on your oven and the ultimate size or thickness of the galette. Keep an eye on it; the crust should be a golden brown.
Once out of the oven, I sprinkled a little more Lakanto Golden Monkfruit Sweetener or Lakanto Classic Monkfruit Sweetener on it while it was still hot, mostly for aesthetic purposes. Let cool on the baking sheet. Once cooled, transfer carefully to a serving dish desired. If you want to transfer it to a serving dish, do so carefully.
Serve warm with a scoop of fresh coconut cream, fresh whipped cream, vanilla ice cream/gelato, or just by its perfect self. It’s not incredibly sweet, which I love for an afternoon treat, but an addition of something is just right for dessert.