Gluten-Free Tuesday: Apple Galette
Gluten-Free Tuesday: Apple Galette requires about 45 minutes from start to finish. One serving contains 468 calories, 2g of protein, and 22g of fat. This recipe serves 6 and costs 88 cents per serving. This recipe from Serious Eats requires butter, lemon juice, granny smith apples, and granulated sugar. 71 person have made this recipe and would make it again. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. A few people really liked this side dish. With a spoonacular score of 17%, this dish is not so spectacular. If you like this recipe, take a look at these similar recipes: Gluten-Free Tuesday: Vegan Apple Doughnuts, Gluten-Free Tuesday: Apple Cherry Cereal Bars, and Gluten-Free Tuesday: Apple Cider Doughnut Pancakes.
Servings: 6
Ingredients:
4 ounces (1 stick) butter, chilled and cut into six pieces
2 tablespoons cornstarch
3 medium Granny Smith apples, peeled, cored and sliced into 1/4-inch slices (about 3 1/2 cups)
2 ounces (1/4 cup) granulated sugar
Extra granulated sugar for sprinkling
1/2 teaspoon ground cinnamon
2 ounces (1/4 cup) ice water
2 tablespoons freshly squeezed lemon juice
4 ounces (about 1 cup) white rice flour
3/4 teaspoon salt
1.25 ounces (about 1/4 cup) sweet rice flour
1 ounce (about 1/4 cup) tapioca starch
3 tablespoons vegetable shortening, chilled
Equipment:
food processor
bowl
plastic wrap
oven
wooden spoon
baking sheet
baking paper
frying pan
Cooking instruction summary:
Procedures 1 For the Crust: In the bowl of a food processor, combine white rice flour, sweet rice flour, tapioca starch, granulated sugar and salt. Pulse to combine. Add butter and shortening. Pulse to combine until no large pieces of butter or shortening remain and mixture resembles coarse breadcrumbs, about 8 to 10 one-second pulses. 2 Add water and run food processor just until mixture comes together in a ball, about 5 seconds. 3 Turn dough out onto a lightly white rice floured counter. Pat into a round and wrap tightly in plastic wrap. Chill two hours or overnight. 4 To Assemble the Galette: Adjust oven rack to middle position and preheat oven to 425°F. 5 Remove dough from refrigerator. Allow it to sit on the counter for 10 minutes. Meanwhile, in a large bowl, stir apple slices and cornstarch together with a wooden spoon. Be sure all apple slices are lightly dusted with cornstarch. Add sugar, lemon juice and ground cinnamon. Stir to combine. 6 Place dough onto an 16.5 x12.5-inch piece of parchment. Generously white rice flour top of dough. Roll dough into a 12-inch circle. Slide parchment and dough onto a rimmed baking sheet. 7 Pile filling into center of crust, leaving a 3-inch border around filling. Fold dough border over apple filling; dough will pleat as you do this. The dough will not cover the filling completely; the center remains uncovered. (You can always slide your hand under the parchment paper and lift it to help you fold the dough onto the apples.) Generously sprinkle granulated sugar on edge of crust. 8 Bake for 15 minutes. Reduce oven temperature to 350 degrees F. Bake for an additional 20 minutes or until crust is golden brown and filling bubbles. 9 Remove pan from oven. Allow galette to cool on the pan before transferring to a serving plate.
Step by step:
1. For the Crust: In the bowl of a food processor, combine white rice flour, sweet rice flour, tapioca starch, granulated sugar and salt. Pulse to combine.
2. Add butter and shortening. Pulse to combine until no large pieces of butter or shortening remain and mixture resembles coarse breadcrumbs, about 8 to 10 one-second pulses.
3. Add water and run food processor just until mixture comes together in a ball, about 5 seconds.
4. Turn dough out onto a lightly white rice floured counter. Pat into a round and wrap tightly in plastic wrap. Chill two hours or overnight.
5. To Assemble the Galette: Adjust oven rack to middle position and preheat oven to 425°F.
6. Remove dough from refrigerator. Allow it to sit on the counter for 10 minutes. Meanwhile, in a large bowl, stir apple slices and cornstarch together with a wooden spoon. Be sure all apple slices are lightly dusted with cornstarch.
7. Add sugar, lemon juice and ground cinnamon. Stir to combine.
8. Place dough onto an 16.5 x12.5-inch piece of parchment. Generously white rice flour top of dough.
9. Roll dough into a 12-inch circle. Slide parchment and dough onto a rimmed baking sheet.
10. Pile filling into center of crust, leaving a 3-inch border around filling. Fold dough border over apple filling; dough will pleat as you do this. The dough will not cover the filling completely; the center remains uncovered. (You can always slide your hand under the parchment paper and lift it to help you fold the dough onto the apples.) Generously sprinkle granulated sugar on edge of crust.
11. Bake for 15 minutes. Reduce oven temperature to 350 degrees F.
12. Bake for an additional 20 minutes or until crust is golden brown and filling bubbles.
13. Remove pan from oven. Allow galette to cool on the pan before transferring to a serving plate.
Nutrition Information:
covered percent of daily need
