This gluten-free coffee hazelnut slab pie is not only vegan, it’s a perfect afternoon treat for your family.
The Story:
Galette, rustic tart, slab pie. Are they all the same? Essentially. I’m calling this a slab pie because it is rectangular in shape. I actually made three slab pies the day I made this one because we were celebrating the Jewish holiday of Tu B’Shevat. Tu B’Shevat is a harvest festival and we have always practiced it with a ritual seder consisting of eating different foods in order. They go from foods with hard, inedible shells like nuts, foods with inedible pits, and wholly edible fruits. For this year’s seder I chose hazelnuts for the first, peaches for the second, and strawberries for the third. They made for a really nice afternoon treat.
Trio of Slab Pies
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Gather your crust tools. You’ll need: 
1. measuring cups 2. measuring spoons 3. zester 4. mixing bowl 5. cling wrap 6. knife 7. cookie sheet 8. rolling pin 9. parchment paper
Gather your crust ingredients. You’ll need: 
1. brown rice flour 2. tapioca flour 3. potato starch 4. xantham gum 5. almond meal 6. lemon zest 7. all vegetable shortening 8. granulated sugar 9. sea salt
Gather your filling ingredients. You’ll need: 
Gluten-Free Coffee Hazelnut Slab Pie
Crust Ingredients:
Dough (dough recipe adapted from Artisan Cheese Making at Home by Mary Karlin)
1 and 1/2 cups brown rice flour
1/3 cup tapioca flour
1/3 cup potato starch
1 teaspoon xantham gum
1/4 cup almond meal
1 and 1/2 teaspoons granulated sugar
1/2 teaspoon salt
zest of 1 lemon
1/2 cup vegetable shortening
~3/4 cup of ice water
Crust Directions:
Mix together dry ingredients (brown rice flour to salt) and then zest a lemon into mixture and stir. Using a pastry blender, cut in shortening until dough is crumbly. Add in water and work dough with hands until it sticks together. On plastic wrap, press dough into a disc about 6-8 inches in diameter.
Wrap completely with plastic wrap and refrigerate for at least 4 hours, but over 24 hours is optimal.
When dough has chilled for appropriate amount of time, heat oven to 375 degrees F and prepare filling.
Filling Ingredients:
1 cup hazelnuts, blanched
1 1/2 tablespoons cornstarch
2 tablespoons coffee, separated into 2 1-tablespoon portions
2 tablespoons granulated sugar, separated into 2 1-tablespoon portions
Directions:
Combine 1 cup of hazelnuts, cornstarch, 1 tablespoon of coffee, and 1 tablespoon of sugar in a food processor. Process well, stirring occasionally, but don’t over mix. (You still want some chunky bits of hazelnut.) Set aside.
Roll out a stretch of parchment paper and overturn dough onto it. Covering top of dough with plastic wrap, use a rolling pin to roll out dough to a rectangle that is ~12X10 inches. Distribute hazelnut, coffee, sugar, and cornstarch mixture into center of dough, leaving a 2-inch border of dough. Working quickly, fold up sections of the dough, working around the slab pie, until all edges are folded up and over part of the filling. Gluten-free dough will crumble and tear a bit, so using your hands, pinch and press together the parts of the dough that have broken, paying special attention to where the bottom meets the sides. This will take some time and diligence. Once dough is satisfactorily pressed together, carefully move slab pie onto a baking sheet (bake with it on the parchment paper.)
Optional: Beat an egg and mix with 1 tablespoon of water. Brush on pastry.
Bake slab pie at 375 degrees F for 25-30 minutes, or until crust is golden brown. Remove from oven.
Mix remaining 1 tablespoon of coffee and 1 tablespoon of sugar and dribble on top of the filling. Let cool for at least 15 minutes before cutting and serving. Reheats well and tastes good cold.
Gluten-Free Coffee Hazelnut Slab Pie Printable
Winter Sowing and Seed Giveaway–>
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Gluten-Free Vichyssoise Galette
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