Apple Galette

Dessert time!!!

It’s cold and wintery again here in Melbourne, and we are again in lockdown. So it’s time to bake a warm delicious dessert. But this one is free from refined sugars and gluten. It is certainly NOT lacking in its decadence as a delicious dessert. It tastes divine alone or with some heavy cream or some vanilla ‘nice-cream’.

It does take a little preparation time and the pastry needs to cool in the fridge for an hour or more before rolling out. But most of your invested time will be peeling and slicing apples!

This recipe has a few steps but all of them are easy and much of the work is very easy. It does take a little preparation time and the pastry needs to cool in the fridge for an hour or more before rolling out. But most of your invested time will be peeling and slicing apples!

Print Recipe

Apple Galette

A gluten-free and refined sugar-free decadent dessert. Great for a cold winters night.

Prep Time1 hour hr 30 minutes mins

Cook Time45 minutes mins

Course: Dessert

Cuisine: Central European

Keyword: apple, dessert, gluten-free, ovo-vegetarian, paleo, refined sugar free, winter

Servings: 8

Equipment

• food processor

Ingredients

Pastry

• 1¼ cup almond meal
• ½ cup tapioca or arrowroot
• 1 tbsp coconut sugar or any unrefined sugar like rapadura
• 115 g butter Must be cold, chopped into pieces
• 2-4 tsp iced water

Filling

• 3-4 apples peeled, cored and thinly sliced
• 1 tbsp coconut sugar or any unrefined sugar like rapadura
• 1 tsp cinnamon or pumpkin spice blend

Other

• 1 egg yolk
• 1 tbsp honey
• 1 tbsp butter

Instructions

Pastry

• In a food processor add the almond meal, tapioca (or arrowroot), sugar, salt and the chopped butter. Blend until it resembles coarse flour. Then add 1 tsp of ice-cold water at a time, blending between spoons until a dough forms. It took me 3 tsp only!
• Roll the mixture in a ball and form it into a disc. Then wrap it in plastic wrap or between two sheets of baking paper and place in the fridge for at least an hour to cool. Two hours would be preferable.
• Preheat your oven to 180°C

Filling

• When the pastry is nearly cooled start preparing the apples. If you do it too early the apples will brown.
• Combine the sliced apples, sugar and cinnamon in a bowl and toss to combine.

Putting together

• Take the pastry out of the fridge and roll into a flat circle approximately 25cm in diameter. Roll between two pieces of baking paper to prevent sticking to the rolling pin.
• Remove the top layer of paper and place the rest on a baking sheet. I used a pizza tray.
• Arrange the apple in the centre of the pastry in a pattern you desire.
• Roll the edges of the dough over the top of the apple towards the centre. Gently peel the paper, away from the pastry dough. See the pictures above for the final look.
• Whisk the egg yolk in a small bowl and brush over the top pastry.
• Melt the honey and butter together and dribble over the apple on top.
• Bake in the preheated oven for 45 minutes or until golden brown.
• Cool for 5 minutes before slicing thin wedges and serving. Best with double cream or some 'nice-cream'.