November 1, 2020 by Max Baroni
A gluten-free crust that doesn’t sacrifice on flavor or texture. Easier than pie (😬), this galette will still wow a crowd. Feel free to mix up the apple varieties for even more flavor and acid. I stuck with Granny Smith for their sweet and tart bubbliness but a little mix of Northern Spy, Cortland, or Honeycrisp would take this to a whole new level.
- 1 cup Yolélé Fonio, cooked according to package and cooled
- ½ cup almond flour
- 1 ½ cups oat flour
- 2 teaspoons cane sugar
- ½ teaspoon sea salt
- ½ cup cold unsalted butter, cut intocubes
- 3 apples, cored, peeled, and halved
- Juice of 1 lemon
- 2 tablespoons sugar
- ¼ cup light brown sugar, packed
- ½ teaspoon cinnamon
- Pinch of nutmeg
- Pinch of cardamom
- Pinch of sea salt
- 1 tablespoon oat flour
- 2 teaspoons honey
- Egg wash (1 egg yolk whisked with 1 tablespoon heavy cream, or water)
- Raw sugar, for sprinkling
- Flaky salt, for garnish
- 01 . To prepare the Crust
Whisk the fonio, almond and oat flours, sugar, and salt in a large mixing bowl. Using your hands, “sand” in the butter. Rub the butter into the flour mixture, ensuring all butter is covered in flour until the butter pieces are about the size of a pea.
- 02 .
Using your hands, form the dough into a ball, wrap tightly, and refrigerate for at least 30 minutes.
- 03 .
Once your dough has rested, line a baking sheet with parchment paper and press out your dough (using your palms) into a circle-like shape. Your dough should have a uniform ⅛” thickness for the best results.
- 04 . For the Filling
Preheat the oven to 400°F.
- 05 .
Cut apple segments into about ⅛ inch slices, keeping the slices together. Pour squeezed lemon juice and 1 tablespoon cane sugar over the apple slices (this will help them sweat and remove excess water).
- 06 .
In a medium bowl, whisk together the brown sugar, spices and oat flour until combined. Sprinkle half of the mixture over the apple segments and set the rest aside.
- 07 .
Sprinkle 1 tablespoon cane sugar on your flattened dough, leaving a 2 inch border. Dip the bottom of your apple segments in the spiced sugar mixture and place in the centre of the galette. Repeat with each segment, arranging as desired until the bottom of the galette is covered, leaving a 2 inch border around all edges of the dough.
- 08 .
Drizzle honey over the apples. Fold the edges of the dough over the apples, supporting the underside carefully to make sure it stays together.
- 09 .
Brush the top of the dough with egg wash and sprinkle with raw sugar and flaky salt for garnish.
- 10 .
Bake for 20-25 minutes, then reduce heat to 375°F and bake for another 30 minutes, until pastry is golden and juices are bubbling. Let cool for 20 minutes before serving.