Do you avoid making pies because they are too finicky, take too much time or require too much precision? Enter galette, pie’s cool and casual country cousin. According to the Merriam-Webster dictionary a galette is “a flat round cake of pastry often topped with fruit.” I think of it as a free form pastry that is so simple to make, can be filled with either sweet or savoury ingredients, and is the epitome of rustic goodness. There’s no fuss, no fitting, no crimping, no trimming, no worries about fitting a crust perfectly into a pie plate. A galette is like a pie without all the work. You really can’t mess it up! A galette is filled and baked on a baking sheet, so it’s super easy!
Be sure to use cold coconut oil and cold water
This galette recipe can be made by hand or with a food processor. Regardless of whether you choose the appliance route or opt to make it by hand, one thing to remember to get a flaky galette pastry is that everything should be cold. The coconut oil should be chilled so when it is added to the dry ingredients it maintains tiny pieces of solid oil that create air pockets during baking. These air pockets are what makes a flaky crust. Cold pastry holds its shape better too, so it’s easier to roll out when it is chilled.
I opted to go gluten free and grain free for this galette, so it is made with arrowroot and almond flours. Be sure to use finely ground almond flour.
What is arrowroot flour?
Arrowroot flour is also known as arrowroot powder or arrowroot starch. Arrowroot is an easily digestible starch that is extracted from the root of the Maranta arundinacae plant. Arrowroot flour is gluten free, grain free and paleo-friendly, and is often used with almond flour or coconut flour in paleo-friendly recipes.
Make it neat or no-fuss
I used the last of the spray free apples we picked this fall and did a rough chop. You can make your galette a little fancier by evenly slicing the apples and placing them carefully in a circular pattern on the pastry, or you can go for the no-fuss rustic look and dump them on randomly. Just be sure that in either case the apples are a consistent size for even baking.
- food processor (optional)
- 1 ½ cups almond flour
- ½ cup arrowroot flour
- ¼ tsp sea salt
- ¼ tsp cinnamon
- 1 tablespoon coconut sugar
- ¼ cup coconut oil chilled
- 1 egg
- 1 tablespoon ice water
- 4 apples
- 2 tablespoons coconut sugar
- 1 tsp cinnamon
- Pinch of nutmeg
- 1 tsp melted coconut oil
- Preheat oven to 400°.
- Mix almond flour, arrowroot flour, salt, cinnamon and coconut sugar in a medium bowl. Using a pastry blender or fork, mix in chilled coconut oil until there are pea sized or smaller bits of coconut oil throughout (this could also be done in a food processor). Whisk egg and cold water in a small dish, then add to the pastry. Mix just until pastry dough holds together.
- Empty the dough onto a piece of parchment paper. Form into a disk and wrap in the parchment paper. Chill for an hour.
- Just before removing dough from fridge, peel, core and slice apples and place into a bowl. Add coconut sugar, cinnamon and nutmeg and toss together, coating the apples. Add coconut oil and toss into the apple mixture.
- Unwrap dough, leaving it on the parchment paper. Place a second piece of parchment paper over the dough. Gently press down then roll out the pastry until it is about 12" in diameter and about ⅛” thick.
- Remove the top piece of parchment. Leave the rolled out pastry on the bottom parchment and and transfer to a baking sheet.
- Put the apples onto the rolled out pastry, leaving about 2” all around the edges of the pastry. Fold the edges over the apples, overlapping as you go around.
- Bake about 30 minutes, until the galette is golden brown and the apples are soft.