Rustic Apple Galette with Gluten-Free Crust

By • November 7, 2013 • 0 Comments



Author Notes: This is an apple galette in the most traditional manner with my twist of a gluten-free crust made with gluten-free flour, ground pecans and hazelnuts.cucina di mammina

Serves 4-5

gluten-free crust

  • 1 cup gluten-free flour (I used Arrowhead Mills all-purpose baking mix)
  • 1/3 cup finely ground unroasted hazelnuts
  • 1/3 cup finely ground unroasted pecans
  • 4 tablespoons ice-cold water
  • 6-8 tablespoons cold unsalted butter, cut into small cubes
  • 2 tablespoons unbleached raw organic sugar
  • 1 tablespoon dark brown sugar

apple filling

  • 4 large Granny Smith apples (washed, peeled and sliced in small sections)
  • 1/2 fresh lemon
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 to 3/4 teaspoon ground cardamom
  • 2 tablespoons unbleached raw organic sugar
  • 1 tablespoon dark brown sugar
  • 1-1 1/2 teaspoon raw organic local honey
  1. In a food processor bowl, add the gluten-free flour and the ground nuts and blend well until combined. Add the two sugars and blend.
  2. Drop in the cold cut up butter cubes and pulse until mixture forms looks mealy and forms small pieces. Slowly add the ice water and continue to pulse until dough comes together into a ball.
  3. Roll the dough up into a flatten circle; wrap with cellophane and place in refrigerator for one hour to chill.
  4. Once you peeled, cored and sliced the apples, place them in a large bowl and squeeze some fresh lemon juice on them and mix to coat well (this prevents browning and retains their flavor.)
  5. Add in the spices and sugars and mix well until all slices are coated evenly. Add the honey and mix evenly to coat well. Set aside covered with plastic wrap.
  6. Remove the crust dough from the refrigerator and place a large sheet of parchment on the counter and dust with some of the gluten-free flour.
  7. Flour a rolling-pin and begin to gently roll the dough out on to the parchment. This dough will crumble and break very easily, roll and patch areas as you go until you get the desired thickness (about 1/4 inch or so.)
  8. Place the parchment with the rolled dough on to a large baking sheet and trim the parchment paper to fit.
  9. Place the apple slice mixture into the middle of the dough, leaving a good 2 -2 1/2 inches all the way around. Arrange the apple slices evenly and slowly lift the parchment to fold the dough up and over the apple slices (you can patch sections as needed.)
  10. Once the dough is completely folded into the slices, brush the edges of the dough with water or egg white wash and sprinkle generously with more raw sugar.
  11. Place in a preheated 385 degree fahrenheit oven on the middle rack. Cover the top loosely with foil; let bake for about 45 minutes or so.
  12. Note: Make Red Delicious apple rosettes for the top of the galette. Slice a washed Red Delicious apple (skin on with a mandoline slicer; please use extreme caution as the blades are super sharp. I always use the protective food item holder, NEVER bare-handed.)
  13. Once you have thin slices, place on a plate and microwave for about 45 seconds to one minute; remove and cool slightly. Curl the softened strips around each other to form little rosettes (be sure the red skin side is up.) Add to the top of the galette before baking.
  14. Note: This gluten-free crust results in a very crumbly texture so do not worry if it falls apart upon cutting to serve. Its texture is almost like graham cracker crumbs with subtle flavor from the addition of the ground nuts.

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