The Rustic Charm of a Gluten-Free Fruit Galette フルーツガレットの魅力

As mid-May approached, I found myself savoring the last of the strawberry season. It was during this time that I decided to create a fruit galette, a rustic and freeform pie that perfectly captures the essence of every season. My galette dough, made from almond flour, cornstarch, and coconut oil, provides a satisfying texture for those of us who prefer or need a gluten-free option. This pie has become a staple in my kitchen.

Typically, I use store-bought jam to cover the bottom of my galette, but this time, I had some leftover strawberries, blueberries, and kiwis that needed to be used. Rather than letting them go to waste, I decided to make a quick homemade jam. Using only 30% sugar by weight, the jam was lightly sweetened. Since I wasn’t aiming to preserve it long-term, the reduced sugar content was perfect.

The process of assembling the galette is wonderfully straightforward. After rolling out the dough on a piece of parchment paper, I spread a generous layer of my homemade chunky fruit jam across the base. The combination of strawberries, blueberries, and kiwis created a vibrant accent to strawberries. The galette definitely has a rustic charm—however you form it, it turns out delicious.

Once assembled, I transferred the galette, parchment paper and all, onto a baking sheet and slid it into the oven. As it baked, the kitchen filled with the delightful aroma of warm fruit and dough. Since we were going to have a barbecue in the yard, I let the pie cool on a rack while we had dinner. Right before serving, I whipped up the cream, then cut the pie into wedges and served at room temeperature with the cream on the side.

I truly believe that the fruit galette is the world’s most generous pie. It envelops a variety of fruits—even jam made from leftovers and fresh fruits that have past season’s peak—and transforms them into something both mouthwatering and visually stunning. The galette is forgiving and adaptable. Its rustic, freeform nature evokes a sense of relaxed conviviality, making it perfect for sharing with friends and family. There’s an intrinsic warmth to a galette, perhaps because the term “rustic” ignites a sense of comfort and ease.

Recipe

If you’d like to try making this delightful dessert yourself, I’ve made the recipe available as a beautifully designed postcard. It includes detailed instructions and tips to help you create your own perfect fruit galette. (It’s only in Japanese) You can find it in my shop, where it’s available for purchase.

世界で一番優しいパイ？

ガレット、別名「型なしパイ」、そのまた別名「田舎風パイ」は、もしかしたら世界一優しいパイかもしれない。どんなフルーツも優しく包み込んで、さくさくザクザクとろりと美味しいデザートに焼きあがるだけでなく、気持ちまであたたかくなる不思議なパイなのです。

写真のガレットは5月中旬、香川に帰省した際に作ったもの。私のガレット生地はアーモンドパウダー、コーンスターチ、ココナッツオイルなどで作る。くるくるっと材料を混ぜていくだけで出来上がるので、私の中では「パイ作りの概念が変わる生地」と呼んでいます。

ガレットを焼く予定の前日には、冷蔵庫に残っていたいちご、ブルーベリー、キウイでサッとジャムを煮ておきました。このジャム瓶とガレットの材料を荷物に入れて帰省。

そして田舎のキッチンで、自家製ジャムを敷き詰め、小粒いちごを並べて、普段より少し大きめサイズのいちごのガレットを焼きました。大人６人のバーベキューのデザートです。

フルーツごろごろ、お砂糖控えめのあっさりジャムは、季節も終わりに近いいちごを補ってくれるはず。たっぷりとジャムを敷き詰め、その上にコーンスターチを軽くまぶしたいちごを並べます。生地で優しく包み込み、じっくりしっかり火を通す。焼きあがったガレットは、庭でのバーベキューの間、キッチンで自然に冷ましておきます。食べる直前に泡立てた生クリームをたっぷり添えてサーブ。

ガレットの魅力は語りだしたら止まらないくらい…