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
- 2 T of Wholesome Zero Sweetener
- 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
- 1 lb organic pears, sliced
- 2 T organic cinnamon
- 2 c of alkaline water
- 1 egg yolk
- 2 T of 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.
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.
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