I saw this recipe in Bon Appetit magazine and thought I could make it, just a little simpler and (of course) gluten free. Unfortunately, I can’t find the recipe anymore.  I liked how it looked: the shape of it and all those skinny slices.  When I saw the picture my initial thought was what the heck is a galette?  I goggled it and the term can refer to a French free form cake or a free form tart that is sort of between a pie and a tart.  It should be less work than a pie or a fancy tart.  And it is about half the servings so if you want less than a whole pie; this is a great option.  This one is a rectangular shape which I loved.  Not that tough to shape.  You can do it. The hardest part for me was spelling the word correctly for this post!

For more galette info; check this New York Times article with a great video: http://www.nytimes.com/2014/08/27/dining/the-galette-forgives-you.html?_r=0

Anyway, my apple galette was easy to make and gorgeous to look at and even tastier to eat! Impress your family when you toss this together – they will think it took hours to make.  Leaving the skin on the apples makes them easier to slice thin, they hold their shape better and you save time.  Plus you get the bonus of all the fiber and nutrition of the apple skin and right below it.

First, make the crust and chill it a bit while you slice the apples.

GF Tart Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 Tbsp sweet rice flour

1 Tbsp granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp cold butter cut into 6 chunks

1 lg egg, room temperature

2 tsp fresh orange or lemon juice

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a flat fat rectangle with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), put another piece of wax paper on top and chill it all in your fridge 15 minutes

Baking pan: Spray 10 x 14 inch metal baking pan with cooking spray, dust with white rice flour or line with parchment paper.

Filling:

3 cooking apples – a pound or a bit more

2-3 tbsp. salted butter

3 tbsp. dark brown sugar

1 large egg

1 tbsp. granulated sugar

Take 2 tbsp. salted butter and heat it in a sauce pan until it is browned, watch closely or it will burn.  Pour it into a small bowl to cool a bit.  It will brown a touch more even out of the pan so take it out at a medium brown.

Wash and dry three firm cooking apples.  I used golden delicious that I bought at an orchard store; Bechdolts Orchard to be exact. Apples are extra fresh when you get them from where they grew. I cut them in half and cut out the core with my knife. Not peeled; the peel helps the slice keep its shape.   I put the cut side down and cut the apple half into skinny1/8 inch slices.  Leave them all close together still shaped like an apple half. Cut them all like that. I ate the end pieces that were rounded or otherwise less than perfect!  

Roll out the somewhat chilled crust between the two sheets of wax paper into a rectangle; about 10 by 14 inches, try to get the thickness even, no thick middle! I use my pie bag as it works great even for weird shapes. Peel off one side of paper and place on pan, centered.  Remove other slice of wax paper.

Place your skinny sliced apples skin side up, separating them slightly.  I made two long rows and put a few slices down the sides.  Leave a 1 ½ inch border of crust untouched all around the fruit.  

Pour the brown butter all over the fruit.  Sprinkle with the dark brown sugar.  Fold up the border of dough to form rustic sides; connect at the corners, no need to make it perfect; it is a galette!  Beat the egg well with a small whisk and add the water.  Brush the entire tart shell and fruit with it.  Sprinkle with that spoonful of regular sugar.

Bake in a preheated 375 degree oven for 40-50 minutes until bubbly and the crust is light brown.  Cool at least 15 to 30 minutes before serving.

I served mine with the time honored tradition of vanilla ice cream, my favorite: Turkey Hill’s homemade variety of vanilla.   It was also delightful all by itself so you can savor the delicate flavors of the apples with the brown butter and brown sugar.   The original recipe had some fancy whipped cream flavored with a couple of tablespoons of maple syrup; next time! And there sure will be another apple galette this fall. It was tasty and I loved the extra crunch the crust had from the painting of egg wash and sugar.  My pie crust has never been put to better usage nor had better flavor.

Brown Rice Flour Mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

We had this for lunch today; made with empire or Cortland apples; absolutely delightful.  I put 1/2 tsp. cinnamon in the crust before adding the egg. And I used big crystal sugar for the topping tbsp. of sugar.  Even better than last time I made it.

First posted in 2018; minor text changes made. None affect the recipe.

I saw this recipe in Bon Appetit magazine and thought I could make it, just a little simpler and (of course) gluten free. Feel free to check it out on line or in the magazine rack at the library.  http://www.bonappetit.com/

I liked how it looked: the shape of it and all those skinny slices.  What the heck is a galette?  I goggled it and the term can refer to a French free form cake or a free form tart that is sort of between a pie and a tart.  It should be less work than a pie or a fancy tart.  This one is a rectangular shape which I loved.  Not that tough to shape.  You can do it. The hardest part for me was spelling the word correctly for this post!

For more galette info; check this New York Times article with a great video: http://www.nytimes.com/2014/08/27/dining/the-galette-forgives-you.html?_r=0

Anyway, my apple galette was easy to make and gorgeous to look at and even tastier to eat! Impress your family when you toss this together – they will think it took hours to make.  Leaving the skin on the apples makes them easier to slice thin, they hold their shape better and you save time.  Plus you get the bonus of all the fiber and nutrition of the apple skin and right below it.

First, make the crust and chill it a bit while you slice the apples.

GF Tart Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 Tbsp sweet rice flour

1 Tbsp granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp cold butter cut into 6 chunks

1 lg egg, room temperature

2 tsp fresh orange or lemon juice

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a flat fat rectangle with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), put another piece of wax paper on top and chill it all in your fridge 15 minutes

Baking pan: Spray 10 x 14 inch metal baking pan with cooking spray, dust with white rice flour or line with parchment paper.

Filling:

3 cooking apples – a pound or a bit more

2-3 tbsp. salted butter

3 tbsp. dark brown sugar

1 large egg

1 tbsp. granulated sugar

Take 2 tbsp. salted butter and heat it in a sauce pan until it is browned, watch closely or it will burn.  Pour it into a small bowl to cool a bit.  It will brown a touch more even out of the pan so take it out at a medium brown.

Wash and dry three firm cooking apples.  I used golden delicious that I bought at an orchard store; Bechdolts Orchard to be exact. Apples are extra fresh when you get them from where they grew. I cut them in half and cut out the core with my knife. Not peeled; the peel helps the slice keep its shape.   I put the cut side down and cut the apple half into skinny1/8 inch slices.  Leave them all close together still shaped like an apple half. Cut them all like that. I ate the end pieces that were rounded or otherwise less than perfect!  

Roll out the somewhat chilled crust between the two sheets of wax paper into a rectangle; about 10 by 14 inches, try to get the thickness even, no thick middle! I use my pie bag as it works great even for weird shapes. Peel off one side of paper and place on pan, centered.  Remove other slice of wax paper.

Place your skinny sliced apples skin side up, separating them slightly.  I made two long rows and put a few slices down the sides.  Leave a 1 ½ inch border of crust untouched all around the fruit.  

Pour the brown butter all over the fruit.  Sprinkle with the dark brown sugar.  Fold up the border of dough to form rustic sides; connect at the corners, no need to make it perfect; it is a galette!  Beat the egg well with a small whisk and add the water.  Brush the entire tart shell and fruit with it.  Sprinkle with that spoonful of regular sugar.

Bake in a preheated 375 degree oven for 40-50 minutes until bubbly and the crust is light brown.  Cool at least 15 to 30 minutes before serving.

I served mine with the time honored tradition of vanilla ice cream, my favorite: Turkey Hill’s homemade variety of vanilla.   It was also delightful all by itself so you can savor the delicate flavors of the apples with the brown butter and brown sugar.   The original recipe had some fancy whipped cream flavored with a couple of tablespoons of maple syrup; next time! And there sure will be another apple galette this fall. It was tasty and I loved the extra crunch the crust had from the painting of egg wash and sugar.  My pie crust has never been put to better usage nor had better flavor.

Brown Rice Flour Mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

We had this for lunch today; made with empire or Cortland apples; absolutely delightful.  I put 1/2 tsp. cinnamon in the crust before adding the egg. And I used big crystal sugar for the topping tbsp. of sugar.  Even better than last time I made it.

Last posted in 2018; minor text changes made.