Apple Galette
Apple Galette
Ingredients:
Dough
1 ½ cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
½ cup (1 stick) ice cold unsalted butter, cubed
½ tsp kosher salt
1 large cold egg
2 Tbsp ice water
Apple Filling
3 large apples (Gala, Honeycrisp, or Fuji recommended), peeled & sliced
Zest and juice of one lemon
2 tsp cinnamon
1 tsp ground ginger
½ tsp kosher salt
¼ cup light brown sugar, lightly packed
2 Tbsp Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
Egg Wash and Sugar
1 large egg
Splash of water
1 Tbsp granulated sugar
Preheat the oven to 350F. In a large bowl or mixer, blend the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and kosher salt. Gradually add the cold cubed butter and mix until the butter is about the size of peas. From here, mix in the cold egg and the ice water. After a few moments, the dough will yield together. Immediately wrap in plastic, form into a disk, and chill in the freezer for 15-20 minutes. The colder the dough is when it goes into the oven, the flakier the final crust.
While the dough chills, peel the skins off the apples, carefully slice into roughly ⅛” half moons, and place them in a large bowl. Add the zest and juice of a whole lemon and toss together to prevent the apples from oxidizing too quickly. From here, add in the remaining spices, kosher salt, brown sugar, and the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Give everything a good mix and allow the ingredients to sit together for a few minutes to allow a natural syrup to form.
On a floured surface, place the chilled dough down and begin rolling it into a wide oval shape, carefully flipping every two to three rolls. It is normal for the outside creases to crack a bit. Simply fold the cracked layers on top of each other and continue. Roll the dough until it’s about an ⅛”-¼” thick. You will want to do this step on the faster side to keep the dough chilled. If you feel the dough temperature has dropped too much after rolling, place back in the freezer for 5-10 minutes before adding the filling.
Once the dough is rolled out, delicately transfer it to a greased or aluminum foil lined sheet pan, and start to place the apples into the center of the dough, leaving about 2-3” from the edge of the crust. You can do this as rustically or elegantly as you’d like, keeping in mind the dough will bake best the colder it is. Be sure to scrape every drop of the natural syrup from the apple mixture. Take the extra few inches of dough and fold them into the center, continuing all the way around. In a small bowl, beat a large egg with a splash of water, and brush the exposed dough with a layer of the egg wash. As a final step, sprinkle granulated sugar over the egg washed dough. Bake the galette for 40-45 minutes at 350F until the crust is beautifully golden brown. Allow to cool completely before cutting and serving, and enjoy!
