Cherry Frangipane Galettes (Paleo, Gluten free)

I think galettes are the most beautiful dessert ever.  I made galettes once before, and they were fabulous.  I've been wanting to make them again, so today I set out to make a guilt (and gluten) free version.

I found a paleo tart crust recipe on Elana's Pantry (it was really hard not to type pastry instead of pantry right there!), made a version of frangipane sweetened with dried apricots, and put cherries on top.

These galettes are not super sweet, but they are gorgeous and delicious.  I also offer suggestions below for sweetening them up a little.  If I weren't eating paleo right now, I would have one of these with a scoop of vanilla ice cream on top.  I'm sure it would be fabulous.  So, please, for me, make these.  And put a scoop of vanilla ice cream on top.  It has to happen.

Ingredients (makes 4 mini galettes):

For the crust (recipe from Elana's Pantry):

2 cups almond flour
Scant 1/2 teaspoon sea salt
2 tablespoons coconut oil
1 egg

For the frangipane:

6 dried apricots, soaked in hot water for 15 minutes or longer*
1/3 cup almond butter
2 tablespoons butter
1 egg
Pinch of salt
1/4 teaspoon vanilla

For the topping:

1 cup frozen dark sweet cherries, halved
Sugar or granulated maple sugar for sprinkling, optional

To make the crust, pulse the almond flour and salt briefly in a food processor to combine.  Add the coconut oil and egg and pulse until the mixture comes together.  Form the dough into a ball, cover with plastic wrap, and refrigerate while you make the frangipane.

Preheat the oven to 325 and line a sheet pan with parchment paper.

To make the frangipane, combine all ingredients in a food processor (no need to wash it after making the crust) and process until smooth.


To make the galettes, divide the dough into four equal balls.  On a clean, dry surface (I do this on parchment), pat each ball out into a circle of dough about five inches wide and as thin as you can get it without it breaking.  Place the dough circles on the parchment-lined baking sheet.

Spread about 1 and 1/2 tablespoons of frangipane on each circle, leaving a good border around the edges (leave a little more than I did here, because it was hard to fold mine in).  Top the frangipane with a single layer of cherry halves.  Fold the edges of the dough around the filling, pinching any cracks to prevent leaks.
If desired, sprinkle the cherries with sugar or maple sugar.

Bake for about 30 minutes, until golden brown.

Let cool for five minutes on the pan, then transfer to a wire rack to cool completely.

Serve plain or with ice cream or whipped cream.  Or both.

*If you include these in your diet, you could use sugar, maple syrup, or honey instead--I would try two or three tablespoons.  You can also add one tablespoon of sugar to the dough to sweeten it up a bit.  As is, the galettes are not very sweet, but are still delicious.

You might also like:

Fruit & Frangipane Galettes with Raspberry Swirl Ice Cream

Cherry (Chocolate) Almond No-Churn Ice Cream

Cherry Garcia Frozen Yogurt