Concord Grape Galette

Rosemary pear & concord grape galette topped with toasted hazelnuts.

Gluten-free Crust
¾ cup (90g) sifted oat flour*
½ cup (76g) millet flour (plus more for rolling)
¼ cup + 2 tablespoons (66g) sweet rice flour, or glutinous rice flour
¼ cup + 1 tablespoon (47g) tapioca starch/flour
2 tablespoons cane sugar
¾ teaspoon xanthan gum, or 3 tablespoons (18g) finely ground chia seeds (ground in a coffee grinder)
½ teaspoon kosher salt
¾ cup cold unsalted butter, sliced into 12 tablespoons
4-6 tablespoons ice water
Rosemary Pear & Concord Grape Filling
3 tablespoons cane sugar
1 teaspoon chopped fresh rosemary
3 pears (3/4lb) , such as Bosc or Anjou, cored and sliced thin
1lb concord grapes, halved and seeds removed (alternatively, use halved purple seedless grapes, but the flavor won’t be as strong)
3 tablespoons toasted pecans, chopped, for serving (optional)

View the full recipe at Snixy Kitchen →