Every time I make a galette I'm reminded how easy these rustic pies are to make. Roll out a piece of chilled pastry, add some fruit filling, fold the dough over to make a crust and—to borrow a phrase from a certain celebrity chef—Bam! You're done.
To me, the pastry is what makes a galette great. At some point I started thinking of galettes as pie-tart hybrids and the gluten-free crust I created reflects this. It's a little crisp, like a tart, and just a touch flaky, like a pie. (Sturdy, too. I've been known to eat a piece out-of-hand and it doesn't fall apart!) The flours and starches in the recipe provide enough structure to the dough that xanthan gum isn't needed to hold the dough together.
As for the filling, I use Granny Smith apples because they don't break down too much and cause the crust to get soggy. If you like a saucier apple filling, use half Granny Smith and half McIntosh apples. While McIntosh apples are usually too mushy to be used on their own in a pie, they add a nice softness to apple galette filling.
Gluten-Free Tuesday: Apple Galette
About This Recipe
|Yield:||about 6 (makes one 9-inch galette)|
- For the Crust
- 4 ounces (about 1 cup) white rice flour
- 1.25 ounces (about 1/4 cup) sweet rice flour
- 1 ounce (about 1/4 cup) tapioca starch
- 2 tablespoons granulated sugar
- 3/4 teaspoon salt
- 4 ounces (1 stick) butter, chilled and cut into six pieces
- 3 tablespoons vegetable shortening, chilled
- 2 ounces (1/4 cup) ice water
- For the Filling
- 3 medium Granny Smith apples, peeled, cored and sliced into 1/4-inch slices (about 3 1/2 cups)
- 2 tablespoons cornstarch
- 2 ounces (1/4 cup) granulated sugar
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon ground cinnamon
- Extra granulated sugar for sprinkling
For the Crust: In the bowl of a food processor, combine white rice flour, sweet rice flour, tapioca starch, granulated sugar and salt. Pulse to combine. Add butter and shortening. Pulse to combine until no large pieces of butter or shortening remain and mixture resembles coarse breadcrumbs, about 8 to 10 one-second pulses.
Add water and run food processor just until mixture comes together in a ball, about 5 seconds.
Turn dough out onto a lightly white rice floured counter. Pat into a round and wrap tightly in plastic wrap. Chill two hours or overnight.
To Assemble the Galette: Adjust oven rack to middle position and preheat oven to 425°F.
Remove dough from refrigerator. Allow it to sit on the counter for 10 minutes. Meanwhile, in a large bowl, stir apple slices and cornstarch together with a wooden spoon. Be sure all apple slices are lightly dusted with cornstarch. Add sugar, lemon juice and ground cinnamon. Stir to combine.
Place dough onto an 16.5 x12.5-inch piece of parchment. Generously white rice flour top of dough. Roll dough into a 12-inch circle. Slide parchment and dough onto a rimmed baking sheet.
Pile filling into center of crust, leaving a 3-inch border around filling. Fold dough border over apple filling; dough will pleat as you do this. The dough will not cover the filling completely; the center remains uncovered. (You can always slide your hand under the parchment paper and lift it to help you fold the dough onto the apples.) Generously sprinkle granulated sugar on edge of crust.
Bake for 15 minutes. Reduce oven temperature to 350 degrees F. Bake for an additional 20 minutes or until crust is golden brown and filling bubbles.
Remove pan from oven. Allow galette to cool on the pan before transferring to a serving plate.