Even my husband, who grimaces when I say gluten-free, loved this galette! The maple syrup brushed on the pastry gives it a delicious flavor. Genius idea!
For the pastry
- 1 ½ cups (210 g) all purpose gluten free flour blend I highly recommend Cup4Cup
- ¾ teaspoon xanthan gum omit if your blend already contains it
- ¼ teaspoon baking powder
- 1 tablespoon sugar
- ½ teaspoon kosher salt
- 6 tablespoons (84 g) unsalted butter, cut into small cubes and chilled
- ½ cup (120 g) sour cream full fat, preferably, chilled
- Ice water by the teaspoonful
For the apple filling
3 apples, sliced thin
2-4 teaspoons sugar, depending how sweet your apples are
1/2 teaspoon cinnamon
2 tablespoons melted butter
Maple syrup for both
For the pastry
In a large bowl, place the flour, baking powder and salt, and whisk to combine well.
Add the chopped and chilled butter, and toss to coat it in the dry ingredients.
Flatten each chunk of butter between your thumb and forefinger.
Add the sour cream, and mix to moisten the dry ingredients with the sour cream.
The dough should be shaggy and somewhat crumbly.
Add just enough ice water by the teaspoon for the dough to barely hold together.
Scrape dough onto plastic wrap and work it until it is pliable.
Divide the dough in half.
Form each half into disks, and wrap each disk tightly with plastic wrap. Dough may still seem somewhat rough.
Place disks in refrigerator to chill for 30 minutes.
Preheat your oven to 375°F.
Line a rimmed baking sheet with foil and set it aside.
Slice apples into thin slices, and not too long
Mix apples with cinnamon and sugar and set aside
Remove the first piece of pie crust from the refrigerator.
Place a piece of parchment paper on the counter and lightly dust with flour.
Place a piece of plastic wrap over the dough
Roll it into a round about 10-inches in diameter, about 1/8-inch thick.
Brush entire surface with maple syrup.
Leaving a clean 1 1/2-inch border all around, place half of the apple mixture in the center of the dough, piling it higher in the center.
Using the parchment paper, lift and fold the edges of the dough toward the center.
Brush the entire sides and exposed apples with more syrup, and press gently to help the crust adhere to itself and the filling.
Sprinkle the galette with the optional coarse or regular sugar.
Place galette on the prepared baking sheet.
Trim excess parchment paper from around the pastry.
Set baking sheet in the refrigerator to keep cold.
Repeat with the second piece of pie crust and the remaining filling.
Place on same baking sheet next to the first one
Chill 10 additional minutes.
Remove galettes from refrigerator.
Pour 1 tablespoon of the melted butter into each center opening.
Set baking sheet in preheated oven for 30-35 minutes, until golden brown.
Leave galettes on baking sheet to cool.
Enjoy!
Pastry adapted from Gluten-Free on a Shoestring
