To me, a galette is like an elegant, sophisticated fancy donut.
And it’s an elegant, sophisticated fancy donut that my husband and I fought over who would eat the last of.
Eventually he surrendered. Because, I mean, I’m the chef! 😉
Haha, I’m not actually a chef (I’m sure you noticed) I just love to bake/cook/create.
So, enjoy this simple and delish recipe. Xx
Ingredients for Gluten-free Pastry – Prepare 1 Day in Advance
- 2.5 cups of Bob’s Red Mill gluten-free flour or your fave organic GF blend
- 2 T of organic coconut sugar
- 1/2 t sea salt
- 1 cup cold grass-fed butter (I have not tried this with vegan butter, so I’m not sure how it performs)
- 1 c ice cold alkaline water (I put ice cubes in a bowl of alkaline water right before I’m ready to use it)
- Coconut or avocado oil to oil baking sheet
Ingredients for Filling:
- 5 lbs organic apples (my apples were from a local farm and were quite small, adjust accordingly – so perhaps 2-3lbs for large apples), sliced or applesauce
- 1 lb organic pears, sliced
- 2 T organic cinnamon
- 2 c of alkaline water
- 1 egg yolk
- 2 T of butter or vegan butter, melted
Steps for Pastry – 1 Day in Advance
- Stir together flour, sweetener and salt.
- Use a pastry blender and cut in butter until the mixture is crumbly.
- Drizzle with bits of the ice water at a time, stirring the dough until it comes together.
- Shape into a disc and place in a glass airtight container and place in the refrigerator overnight.
Steps for filling:Â
- Place sliced apples, pears, cinnamon in large dutch oven pot on stovetop.
- Cover and cook on medium heat until at the consistency of apple-pear sauce you prefer. Mine cooked for about an hour and an half. If you already have applesauce, you’ll simply cook the pears down and then add in the applesauce at the end to heat it through and mix.
Steps for day-of baking/creation:
- Preheat oven to 375.
- Pull out the dough and place on a floured (with GF flour of course) surface (I use a large cutting board).
- Roll out the dough with a wooden rolling pin that you coat with flour.
- Place rolled out dough on an oiled baking sheet.
- Using a large ladle, scoop apple-pear sauce onto the pastry – I like to do a nice, thick coating of about 1.5 inches of sauce.
- Fold over edges of galette onto sauce mixture – about 1 inch.
- Brush galette pastry with egg yolk and melted butter mixture with 1 T of alkaline water.
- Bake on a lower rake of the oven for 60-75 minutes depending on your oven.
Let this epic-ness cool for up to 11 minutes and then bless and serve. Pairs well with a scoop of SoDelicious No Sugar Vanilla Coconut Ice Cream or your fave non-dairy ice cream.
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