I love nothing more than lazy baking, and a galette is just that. It doesn’t have to look perfect but it always tastes great, you can put almost any fruit in them as well. This uses Bramley apples but you could easily swap in for other varieties. I like to use a sharp apple and a good amount of cinnamon. This is my go to Gluten Free pastry recipe, I am not keen on some of the substitute gluten free flours on the market but love Buckwheat and its nutty taste. It’s actually a seed and packed full of nutrients and antioxidants as well as a whole host of health benefits. But feel free to use the pastry of your choice.
225g Buckwheat flour
2 tbsp. coconut sugar
125g plant butter
3-5 tbsp. water
4 bramley apples, peeled cored and cut into thin wedges or thick slices
1 tbsp. vanilla extract
3 tbsp. coconut sugar
3tbs cornflour/arrowroot/tapioca starch
1 good tsp cinnamon
Juice of half a lemon.
1-2 tbsp. plant milk
Extra coconut sugar to sprinkle
2tbs apricot jam (sugar free if you like)
Turn the oven on to warm up to 180°C.
Start by making the pastry, place the flour and sugar in a bowl and stir to combine. Break the butter in 1-2 inch lumps, and using your fingers rub the flour mix and butter together. With your palms facing up, rum your thumb from the little finger to your forefinger. Continue until it resembles breadcrumbs and clumps together a bit.
Add in a tbsp. of water at a time until it comes together in a ball, you don’t want it to be too sticky. you may only need a little water. Form into a disc, cover with cling film and place into the fridge until ready to use.
Prepare your apples and combine all the ingredients into a bowl, set aside.
When you’re ready to make the galette, take two large pieces of baking parchment/greaseproof paper and place the dough between them. Using a rolling pin roll into a rough circle about the thickness of a pound coin. Remove the top layer paper and slide the bottom layer of paper with the pastry on, onto a baking tray. I like to use a round pizza tray, but it’s not essential.
Pile the apples into the middle and fold up the edges around them, if any cracks appear just squash them together so juices don’t leak out.
Brush the plant milk around the pastry and sprinkle with a little extra coconut sugar.
Bake in the pre heated oven for approx. 30-40mins, until the pastry is cooked and the apples are golden.
Remove from the oven and set aside.
Heat the apricot jam and water in a pan and when it’s warmed and runny brush it onto the apples and pastry to give it a light glaze.
Serve with ice-cream, cream, crème fraiche, yogurt, and custard or as it comes.