Wheat free * Dairy free * Gluten free * Vegetarian * Parve
Tomorrow’s my birthday and I wanted a celebratory dessert. I know better than to expect or even hope there will be anything on the menu of the restaurant we are going to that I can eat other than sorbet, so I’ve baked my own birthday dessert. Basically a galette is a free-form pie. It’s really not hard to make and the result is delicious. Although I made an apple galette this time, I am also gearing up to try a plum/nectarine and a multi-berry one too. Keep tuned for the results of the other ones.
I tested this twice, once with sugar sprinkled over the crust and once without the sugar. Both were delicious (though the first one didn’t look as pretty as the second).
3/4 cup gluten-free oat flour
1/2 cup masa harina (corn flour)
1/8 teaspoon salt
1/4 cup coconut oil
1/4 cup sugar
1 egg yolk
2 tablespoons milk substitute
3 cups sliced peeled and cored apples or pears (about 1 pound)
3 tablespoons sugar
1 tablespoon sieved apricot preserves
1 tablespoon vegetable oil
1 teaspoon lemon juice
1/4 teaspoon grated lemon rind
Water for garnish, optional
Cane sugar crystals for garnish, optional
1. Prepare the dough: In a medium bowl or on a piece of waxed paper, stir together both of the flours and salt.
In a large bowl, cream the coconut oil with the sugar. Beat in the egg, and milk. Beat in the flour mixture. Form into disk and cover with wax paper and chill until firm, about 1 hour or until fairly firm.
2. In a large bowl, combine the sugar, preserves, oil, lemon juice, and salt; add the apples and toss to coat; set aside.
3. Preheat oven to 400°F. Remove dough from refrigerator. Discard plastic wrap and roll dough between 2 pieces of wax paper into a 10-inch circle (you will have to lift and flatten the wax paper from both sides the dough several times as you roll it).
Discard wax paper and place crust on large cookie sheet lined with parchment paper.
4. Stir the fruit with the syrup in the bowl; spoon the fruit onto the center of the crust leaving a 2-inch border all around. Drizzle with 1 tablespoon of the syrup (save the rest for later).
Lift the edges of the crust over the apples forming a crust with a large hole in the center showing the fruit.
If desired, brush crust with water. Sprinkle crust with the cane sugar.
Bake 30 minutes, remove from oven and drizzle remaining syrup over the fruit. Continue baking 10 or until crust is nicely browned.