I’ve always wanted to make a galette, but early on decided that the intricacy of folding the dough over a filling seemed intimidating. I was pleasantly surprised at how easy it was! The filling is one of my favorite flavor profiles; sweet and tangy with tastes of fall. This would make a healthy dessert option, or if you are anything like me, enjoy a slice with your favorite green smoothie on the side.
Makes 4-6 servings
Gluten-free, Grain-free, Dairy-free, Soy-free, Paleo
For the crust
1¾ cups almond flour
¼ cup tapioca flour or arrowroot starch
3 tablespoons coconut sugar
1 teaspoon cinnamon
¼ teaspoon sea salt
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
¼ cup melted coconut oil
For the filling
1 cup dried figs (equals about 10; I used White Turkish figs)
2 cups boiling water
3 to 4 cups chopped apples (cored and cut into ½ inch cubes; from about 3 apples. I suggest Fuji or Gala)
⅓ cup ghee or coconut oil (soft or melted)
¼ cup coconut sugar
Juice from ½ lemon
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extract
½ teaspoon allspice
Dash of cloves
Pinch of sea salt
1. Make the crust. In a large bowl or stand-up mixer, combine the almond flour, tapioca flour or arrowroot starch, coconut sugar, cinnamon, and sea salt. Stir to blend.
2. In a separate medium bowl, combine the beaten egg, vanilla extract, and apple cider vinegar. Whisk.
3. Pour the egg mixture into the flour mixture, and while beating on medium speed, incorporate the melted coconut oil, continuing to beat until a crumbly dough is formed (increasing the speed as you need to). Use your hands to gather dough into a ball. Wrap the dough tightly in plastic wrap and refrigerate for 20 to 30 minutes.
4. Meanwhile, preheat the oven to 350 degrees.
5. Make the filling. In a medium bowl, soak the figs in the boiling water until soft (about 15 to 20 minutes).
6. Heat the ghee or coconut oil in a large pot or Dutch oven over medium-high heat. Add the chopped apples and coconut sugar. Stir to coat.
7. Drain the figs and roughly chop. Add them to the pot with the apples along with the lemon juice, cinnamon, nutmeg, vanilla extract, allspice, cloves, and sea salt. Stir until everything is blended together.
8. Continue to cook the apple-fig mixture until flavors have melded and apples are soft, about 10 to 15 minutes.
9. Place the ball of dough between two sheets of parchment paper. Using a rolling pin, roll out the dough out to about 1/4-inch thick. Remove the top sheet of parchment paper, and place the bottom sheet of parchment paper with the rolled dough on a baking sheet.
10. Spoon the filling mixture in the center of the dough, leaving about 2 to 3 inches from the edges. Using the ends of the parchment paper, carefully “fold” the edges of the dough over the filling mixture on all sides, using your fingers to seal where needed.
11. Bake for 30 minutes until crust is golden brown and firm to the touch. Allow the galette to cool for at least 30 minutes before slicing and serving.
Storage: Keep the galette loosely covered with tin foil in the refrigerator for up to 4 days. You can also keep individual slices covered or in an air-tight Tupperware container for up to 4 days.
To Plan Ahead: The crust dough can be made up to 3 days in advance. Keep the ball of dough tightly wrapped in plastic wrap, then allow to sit out for about 20 minutes before rolling.