Apple Galette

One of the first things I learned to bake when I became a pastry chef was an apple galette. I worked for a pastry chef who had this as one of his repertoire, and it might still be on his menu to this day. It’s a classic. Individually sized, stuffed with sautéed apples and spices, it’s individually sized portion makes it the perfect plated dessert for restaurant service, which is how we sold it. Typically served warm with creme anglaise and a scoop of vanilla bean ice cream.

This version is cleaned up with grain-free flours and no processed sugars. The apples are sweet on their own, enhanced with a touch of maple syrup. The sautéing process helps to seal in the natural sugars, leaving the apples perfectly balanced between tart and sweet.

Yield: 4

Living Delish & Nutrish: Tina Wells

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Apple Galette

Prep time: 3 HourCook time: 45 MinInactive time: 4 HourTotal time: 7 H & 45 M

Ingredients

Galette Dough:

• 1/4 cup almond flour
• 1/4 cup cassava flour, plus extra for dusting
• 2 Tablespoons ghee
• 1 egg
• 1 Tablespoon cold water

Apple Filling:

• 4 medium sized honeycrisp or Granny Smith apples
• 2 Tablespoons ghee
• 1 Tablespoon maple syrup (use 2 Tablespoons for Granny Smith apples)
• 1 Tablespoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• -or-
• 2 Tablespoons pumpkin spice blend (recipe in the notes of the Pumpkin Pecan Snickerdoodles recipe)

Make the Apple Filling:

• Peel core and cut apples into approximately 1 inch chunks
• Heat the ghee in a skillet on medium high heat
• Add the apples and sauté, allowing the pieces to become golden brown on all sides. This seals in the juices and apple flavor.
• Add the maple syrup and spice blend and continue to cook until apples are slightly softened and liquid in pan has reduced.
• Set apples aside to cool completely. Apples can be prepared a day before assembling if desired. Drain any residual liquid before filling the crusts.

Method

Make the Galette Crust:

1. Process flours in food processor.
2. Add ghee and process until pea-sized crumbs.
3. Add egg and process until dough ball forms
4. Add cold water and process just enough to combine water.
5. Press into a disc on plastic wrap and allow to rest in refrigerator 30 minutes before proceeding.

Assemble the Galettes:

1. Preheat the oven to 400ºF.
2. Prepare a sheet pan with parchment paper.
3. Divide the chilled dough into 4 equal parts and shape each into a disc.
4. Dust the work surface with cassava flour and roll the dough with a rolling pin into a thin, approximately 6-inch round, leaving the edges slightly irregular. Use a metal spatula to move the dough to the sheet pan. Repeat with each dough portion.
5. Pick up oe fourth of the apples and squeeze with your hands to release excess juices and shape into a ball. Place a mound of apples into the center of each dough round.
6. Fold each dough round up and around the apple mound, overlapping slightly to contain the apples, leaving the top of the apple mound exposed.
7. Chill for 20 minutes before baking. At this point you can also freeze until ready to bake. Wrap individually with airtight plastic to keep fresh.
8. Place galettes into preheated oven and bake for 20 to 25 minutes, rotating halfway through baking, until crust is golden. If baking from frozen, do not thaw before baking, just add about 10 minutes to the bake time, depending on your oven.
9. Serve warm with a topping of whipped, maple syrup sweetened coconut cream.

https://livingdelishandnutrish.com/recipe/apple-galette

©Tina Wells Luxury Brands, LLC

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