A beautifully rustic sweet galette, to warm you through on these colder nights... and it just so happens to be Gluten Free! Whip up your base dough and get cracking on this fabulous recipe for an Apple Galette using Plant S Pea Flour.
What you will need for your Maple, Walnut & Apple Galette:
200g Plant S pea flour, plus extra for dusting1/4 tsp Xanthum gum
20g Sugar, plus 1 tbsp
Grated Nutmeg, to taste
150g Butter, cold & cubed
80g Double Cream
Juice of 1 Lemon
100g Maple Syrup
1/2 tsp of each: Cinnamon, Mixed Spice & Ground Nutmeg
2 apples, cored & cubed
50g Light Soft Brown Sugar
1 Egg, Free Range
How to pull it all together:
Make your dough
In a food processer, mix together the flour, 20g sugar, ground nutmeg & xanthum gum. Once well mixed, add in the cold cubed butter and pulse in short bursts until you have a mixture resembling breadcrumbs. Mix 1 tbsp of the lemon juice & cream together in a bowl first, then add to food processer. Pulse, in short bursts, until the dough comes together in a ball.
Tip onto a floured worksurface. Shape into a flat disc and wrap in clingfilm. Chill in the fridge for approximately 2 hours
Prep your filling
In a saucepan, mix together the maple syrup and remaining spices. Bring to the boil, then reduce the heat to a simmer and cook the sauce down to a thick syrup, taking care not to burn.
Once cooked down, take of the heat and leave to cool completely.
Prepare your apples by tossing them together with the walnut in the remaining lemon juice & sugar.
Time to put it all together- When your dough has finished its chill, unwrap and place it onto a floured surface. Roll out in a rough circular shape until approximately 0.5cm thick. Spread your apple mix across the middle of the dough leaving a generous border around the edge.
Mastering the fold
You want to fold the uncovered edge over itself and onto the filling. Move around in a clockwise direction, folding over sections of the edging to create a rustic finish. The dough should be firm enough to hold itself in shape.
Time to bake
Mix your egg together and give the crust an egg wash all the way around. Sprinkle the crust with the remaining sugar and pop the galette on a baking sheet and bake in a pre-heated oven at 200 degrees for around 30mins. You are looking for a deep golden brown colour on the crust and the dough to be cooked through.
Depending on ingredients and environments, your dough texture can feel quite different. Keep an eye out for a dough that feels too wet (add a little more flour) or one that isn't coming together at the beginning easily (add a touch more double cream.
Dusting the surfaces generously - you don't want the dough sticking at any point!
To avoid soggy bottoms, brush a thin layer of egg wash across the pastry before you add your filling to create a seal.
Swap out the Gluten Free flour for regular flour if you don't have it (same total amount), and just remove the Xanthum Gum from the