Back in October a couple friends and I went apple picking, resulting in a crisper full of apples that was still giving by November. After making pies and cider, I was in need of a recipe to finish the apples off. Enter the fuss-free, very rustic looking galette. I had some fresh thyme that needed using as well, and it made the perfect aromatic addition. I love making galettes when having guests over for dinner but love them equally as much to devour on my own (note: makes an excellent breakfast). You could also make this the final showstopper for a Fall dinner with friends.
Rustic Apple Gallete (adapted from this recipe)
For the crust:
1 1/2 cups almond flour
1/2 cup tapioca flour
2 tbsp coconut sugar (or granulated sugar)
6 tbsp cold coconut oil (or butter)
2 eggs
For the filling:
4 apples, cored and sliced
3 tbsp coconut sugar
juice of half a lemon
1 tsp cinnamon
pinch salt
1. In a food processor, combine the almond flour, tapioca flour, coconut sugar, coconut oil and 1 tbsp sugar. Pulse until crumbly.
2. Add in the egg and pulse again until combined. Be sure to not overpulse as the dough can get too warm.
3. Roll dough into a ball and flatten into a disc. Wrap it up and refrigerate for minimum one hour.
4. To prepare the filling, combine the apples, sugar, lemon, cinnamon and salt. Toss to coat.
5. Preheat oven to 350°C.
6. When dough is ready, use a rolling pin to roll out on a lightly floured surface (I just used some tapioca flour – I wouldn’t suggest the almond). Arrange the apples in the center, leaving about 2 inches of dough around the edge. Carefully fold up edges. If dough starts to crack, just pinch it together and smooth over.
7.Whisk the second egg together and brush onto crust. Sprinkle with the second tablespoon of sugar.
8. Bake for 35 minutes.
