Add this rustic pastry to your fall table this year. The pastry is easy to pull off but you’ll need to be sure to allow at least an hour to let it chill before assembly. The pastry bite is light and the apple flavor is highlighted with a touch of cinnamon.
1 ½ cups gluten-free flour blend (we like Cara’s Blend, see below)*
3/4 cup vegan butter
½ t sea salt
2 T maple syrup
1 T cold water
3 medium size baking apples (we used Gala)
2 T maple syrup
1 T arrowroot starch
1 T lemon juice
½ t cinnamon
1 T vegan butter, melted and reserved for baking
In a food processor, pulse together the flour, salt and butter 8-10 times.
Add in the maple syrup and cold water and blend until dough is smooth.
Scrape dough out into a ball and cover with plastic wrap. Refrigerate for at least one hour.
Meanwhile, prepare the filling by peeling and slicing the apples into thin wedges. Toss in lemon juice to prevent browning and then add in maple syrup, arrowroot starch and cinnamon. Toss well to coat.
Preheat oven to 450°F.
To make the crust, line a baking sheet with parchment paper and place the dough into the center. Press down with your hands and flatten into a circle about ¼” thick. The edges can be slightly rough.
7. Spoon the filling into the center of the dough leaving a 2” border. Fold the dough up towards the center and seal any cracks to prevent the filling from leaking out. You should leave a generous open space in the middle of the galette (see photo.)
8. Brush the crust and exposed apples with the melted butter and bake for about 20 min until apples are tender and the crust is golden brown.
*Special thanks to Cara Reed at ForkandBeans.com for this fantastic, all-purpose, gluten-free baking blend. Make this big batch and save leftovers for your future baking adventures.
3 cups brown rice flour
3 cups sorghum flour
1½ cups potato starch
1½ cups arrowroot powder