Gluten-free pear and blackberry galette with walnut pastry

GF pear and blackberry galette w/ walnut pastry Photo: Kelly Gibney

Ingredients

Pastry

• 1 cup (100g) roughly chopped walnuts
• ¾ cup (105g) brown rice flour
• ½ cup (60g) tapioca flour
• 50 grams cold butter - cut into cubes
• ¼ cup (50g) coconut sugar or light muscovado sugar
• 1 free-range egg
• 1-2 tablespoons cold water (as necessary) 

Fruit Filling

• 3 medium pears - peeled and cored
• 3 tablespoons maple syrup
• 1 tablespoon plus 1 teaspoon tapioca flour
• Juice of 1/2 lemon 
• 12 fresh or frozen blackberries (do not thaw if frozen)

Method

Place walnuts into a food processor and blitz until the consistency of coarse breadcrumbs. Add the tapioca flour, brown rice flour, butter, sugar and egg.

Run for a minute until this mixture too has the texture of coarse breadcrumbs. Add the water one tablespoon at a time, leaving five seconds between each addition, until the dough comes together in a ball.

Wrap in cling-film and place in the fridge for at least 30 minutes and up to one day.

Slice the pears and place in a bowl with the lemon juice and maple syrup. Sprinkle with the tapioca flour and, using your hands, gently mix through, ensuring the fruit is evenly coated.

Preheat oven to 180c (350f).

Take the dough from the fridge and place on a large piece of baking paper. Roll out until roughly circular and approximately 40cm in diameter. If the dough is quite sticky, roll out between two sheets of baking paper.

Tile the pears on top of pastry, leaving 5cm around the edge. Scatter the blackberries on top.

Place your hands under the baking paper the pastry is laid on and fold the pastry over the fruit. It doesn’t need to be perfect. Pinch the joins together a little and tidy up any cracks in the pastry if necessary.

Bake for 40 minutes until the pears are tender and the pastry is golden.

Let sit for 20 minutes before serving.