Gluten free cherry and strawberry galette

Correct me if I'm wrong (and I mostly am) but to me, a galette seems to be a lazy person's pie. Everything is freeform, nothing needs careful cutting, careful moulding, or careful removing. As much as I love tarts (both sweet, savoury and otherwise) these aspects of creating one are the absolute bane of my existence. So let me repeat my original statement with a much more positive tone: A galette is a lazy person's pie. AKA MY KINDA PIE. 

DSC_0995.jpg

As life has dictated for me at present, the galette uses lower fructose fruits and is gluten free, grain free and refined sugar free. I won't go so far as to say completely FODMAP friendly, but it is made with us digestively handicapped folk in mind. Note that the dough needs a little beforehand prep - I left mine in the fridge overnight. You don't strictly need to, but you might need a bit of tapioca flour to roll it out if you don't.

DSC_0895.jpg

INGREDIENTS

FOR THE PASTRY:
2 cups almond meal
1/2 cup tapioca flour
50g cold butter
2 teaspoons maple syrup
1 egg
1/2 teaspoon vanilla bean paste
pinch of table salt 

FOR THE FILLING:
2 1/2 cups seasonal berries (I used equal amounts strawberries and cherries) 
1 teaspoon maple syrup
1/2 teaspoon vanilla bean paste

1 egg, for eggwash 

DSC_0878.jpg
DSC_0993.jpg

METHOD

1. In the blender, we gon' make pastry. Pop everything in except your egg, and whizz until something resembling a crumble has formed. Next (surprise!) add the egg, and continue to blend until the dough balls up and is whizzing around the blender in ball form, reminiscent of the most stressful Crass Bandicoot level ever (if you didn't play, pls ignore this comparative) 
2. Pop the dough in clingwrap and into the fridge for as long as you can. As I mentioned above, Ieft mine in overnight, and it was a breeze to roll out the next day. Just before you decide to roll the pastry out, preheat yo oven to 180 degrees Celsius. 
3. When it comes to rolling out, I have but a few tips. First, roll it out on a decent sized piece of baking paper which you can slide onto a baking tray and into the oven. Second, roll a large circle with reasonably thin pastry (think a biscuit) - it needs to be large so you can fold the edges back on the tart itself. 
4. Once you have created a big circle, pop it back in the fridge for a minute while you get the fruit ready. Chop, remove pits, do whatever you gotta do, and then toss in a bowl with the maple syrup and the vanilla bean paste.
5.  Spread the fruit in a smaller circle over the pastry, leaving room for the lip of the galette. Use the baking paper to help fold each side over the fruit, continuing along until you have folded all the edges over. I myself am a galette novice, but I got the hang of it v quickly and so will you.
6. Once the galette is formed n ready to go, glaze it with the eggwash, wait for a minute or so, and then glaze it again. Pop it in the oven for 30-40 minutes, finishing under the grill to get a lovely tan on the pastry. The tan I wish I had/turn to Saint Tropez in a bottle for. 

DSC_0975.jpg
DSC_0964.jpg