Apple Galette (gluten free)

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Happy fall!  I’m diving right in this year with all the fall recipes. Apples are everywhere, so obviously I’m baking like a mad woman this week.  Channeling my inner french girl today with this delicate, easy to slice, and delicious Apple Galette.

OkOk… so I’m not really even a tiny bit french, but I’ve been watching french cooking on Netflix. Does that count?  Anyone else love Chef’s Table?  I watched all 4 episodes of the French season this week and am completely inspired by the fancy pants things they do over in France with food.

So I’m going to admit here that I have absolutely NO formal training in cooking.  I basically am self-taught and often have to GOOGLE ways to do things.  I’ve had an interest in food since I was younger, and I have always loved to cook.  But fancy pants things are not my thing.

That’s what I love about a good galette.  A galette is a term used in french cooking to describe flat, roundish, crusty cakes.  They look rustic, amazing and fancy, but are so simple to make. So after watching all of those amazing French chefs doing their thing, I decided to give it a try.

My biggest challenge in creating an apple galette was making it gluten free.  Gluten free flours do not hold together like traditional flours, and I wanted my crust to me delicate and flaky, yet sturdy enough to slice easily.  I have to tell you, it was easier than I thought.

With just a bit of creativity and care, I was easily able to create the perfect crust for a fall time apple galette with just a few basic ingredients.  I’m so excited because my mind is now racing with ideas for other galettes that I can make.

So, here you go.  Isn’t it fancy? Perfectly cooked spiced apples drizzled with honey and butter nested in a savory sweet flaky crust.

Make this little apple galette for your next gathering and see how impressed folks will be with your baking skills.  Just like a real french chef.  Shhh!  I won’t tell how easy it really is to make!

Happy baking!

xo,

Katja

Baking tips:

• Be sure that the butter or ghee that you are using is very cold.
• Add ice water one teaspoon at a time.  You really need very little water to make this dough stick together.  If you add too much, the dough will be too sticky to roll out.  Don’t be afraid to add a bit more flour if your dough is too sticky.
• Be sure to chill the dough before you roll it out- at least 2 hours.  Better yet, make a day or two in advance and store in fridge until ready to use.
• When folding the dough over the apples, lift up the parchment paper as well.  This will make it easier.
• Use crisp baking apples for the best texture and flavor.

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