Apple Galette

This recipe is Gluten, Dairy and Nut Free

Ingredients

For the Pastry

• 300g gluten-free plain flour (plus extra for dusting; I used Doves Farm Freee)

• 1½ tsp xanthan gum

• 145g Stork dairy-free baking block (cold, cubed)

• 3 tbsp caster sugar

• 2 large eggs (beaten)

For the Filling:

• 3 large apples (thinly sliced, skin on)

• 2 tbsp cornflour

• 2 tbsp sugar

Extras:

• 1 beaten egg (for brushing)

• 1 tbsp dark brown sugar

• 1 tbsp maple syrup

Method

For the Pastry: In a large bowl, mix the gluten-free flour and xanthan gum. Rub in cold, cubed Stork until the mix resembles breadcrumbs. Stir in caster sugar for sweet pastry. Gradually add the beaten eggs, cutting through the mix with a knife until it forms a dough. Wrap dough in cling film and chill for 30 minutes until firm but workable.

For the Galette: Preheat oven to 180°C. Roll out chilled pastry dough on a floured surface (about 1cm thick). Toss apple slices with cornflour and sugar. Arrange apples in the dough’s center, leaving a border. Fold edges over. Brush edges with beaten egg and sprinkle apples with dark brown sugar. Bake for 20-35 minutes until golden. Brush apples with maple syrup for a glossy finish. Let cool for 10-15 minutes. Enjoy!