• Katherine Arthurs

Gluten Free Mini Thyme Peach + Blackberry Galettes with Pine Nuts

What's better than a personal sized galette, filled with summery flavors?

These aren't overly sweet - but when you add your favorite vanilla ice cream - well, you get it. The crunch of the pie crust, sweet + tang from the baked peaches, fresh thyme + warm pine nuts! It's an unlikely combination, that works!

I love desserts like this for the summer - great to enjoy on a hot evening. These are great to make ahead of time + just reheat for your guests.

Gluten Free Mini Thyme Peach + Blackberry Galettes with Pine Nuts

Makes 6 galettes

prepared Pie Crust or I used Bob’s Red Mill Gluten Free Pie Crust Mix

3-4 rip peaches, cut into 8 slices each

2 tablespoons brown sugar

1/2 teaspoon sea salt

4-6 fresh thyme sprigs, leaves removed

1 handful blackberry, washed

2 tablespoons pine nuts

1 tablespoon honey

serve with vanilla ice cream

Preheat your oven to 400F. Arrange parchment paper on a baking sheet.

Using about 1/2 cup of the prepared pie crust dough. Make it into a ball + flatten it. Pressing down + around to create a circle. Push up the edges slightly. Repeat until all the dough is used to make 6 galettes.

In a medium size mixing bowl, combine the sliced peaches, brown sugar, salt + thyme leaves. Mix gently with a spoon.

Using your hands arrange 6 peach slices on to each galette. You can fan them out or just plop them into the center of the dough. Add 2-3 blackberries per galette. Sprinkle the pine nuts on top of each galette.

Bake for 20-26 minutes or until the edges of the pie crust are browned + the peaches are cooked. Remove from the oven + drizzle with the honey.

Serve hot or warm or room temperature. I highly reccomend serving with ice cream.