These and other delicious gluten-free recipes are available in our book Gluten Free Baking.
Ingredients
Method
Process hazelnut meal, rice flour, icing sugar, cinnamon, butter, and 3 lightly beaten eggs until mixture forms a ball. Shape dough into four discs; enclose each in plastic wrap. Refrigerate for 30 minutes.
Meanwhile, preheat oven to 160°C/325°F. Grease a large oven tray.
Halve and stone plums, then slice crossways in 3mm (¹⁄8in) thin slices; toss plums, caster sugar, and arrowroot together in a large bowl. Stand for 20 minutes to soften plums slightly.
Roll each disc of pastry out between two sheets of baking paper to make a 20cm (8in) round. Transfer pastry on paper to oven tray. Remove the top sheet of paper
and discard. Spoon marmalade over pastry, leaving a 6cm (2½in) border. Arrange plums over marmalade overlapping slices slightly. Using the paper as an aid, fold
in the pastry border, pleating it as you go to form a 3cm (1¼in) rustic crust. Press down lightly to secure edge. Pour any plum juices in bowl into the centre of the galettes. Lightly beat remaining egg, brush over pastry edges; sprinkle edges with demerara sugar.
Bake galettes on the top shelf of the oven for 40 minutes or until pastry is golden, cooked through, and plums have softened. Cool galettes on tray for 10 minutes.
Serve with ice-cream.
You can also make one large galette; roll pastry to a 30cm x 40cm rectangle. Spoon over marmalade, leaving a 6cm border, top with fruit. Fold in border to form rustic crust. Continue recipe as directed
Note
