APPLE GINGER GALETTE
a g l u t e n - f r e e w i t h r o s e m a r y
I N G R E D I E N T S
For the gluten-free sweet crust pastry 70 g brown rice flour 70 g buckwheat flour 40 g cornstarch (maizena) 3 tablespoons caster sugar 110 g salted butter, diced 1 vanilla pod, split and seeds scraped 1 egg yolk 3 tablespoons ice cold water 1 tablespoon almond flour For the apple ginger filling 3-4 firm apples (Dutch Goudreinet) 2 tablespoons grated ginger 2 tablespoons fresh rosemary, chopped 2 tablespoons caster sugar
with Anne & Judith
A KITCHEN ADVENTURE
Combine the brown rice flour, buckwheat flour, cornstarch, sugar, and vanilla seeds in a food processor and pulse.
v a n i l l a
Now add the diced butter to the flour mixture and pulse until combined. In a bowl, whisk together the egg yolk and 3 tablespoons cold water. Add the mixture to the dough and pulse. It will quickly come together so you can form a ball using your hands.
slightly flatten the ball of dough wrap in cling film then refrigerate for half an hour
peel and core the apples...
... and finely slice them
add the grated ginger, the chopped rosemary, and 2 tablespoons sugar to the sliced apples and mix well
Preheat the oven to 225 degrees Celsius. Line a baking tray with non-stick parchment paper and get your dough out of the refrigerator. Dust it with some buckwheat flour and roll it out, using a rolling pin. Lightly sprinkle some almond flour in the middle.
Starting in the middle, prettily lay out the apple slices on the dough.
Sprinkle an extra teaspoon of caster sugar over the apples before transferring to the preheated oven. Bake at 225 degrees Celsius for 15 minutes. Turn down the heat to 200 degrees Celsius and then bake for another 15 minutes.
when the crust is golden... ... take the galette out of the oven and let cool for a bit.
We entered the apple pie contest as part of Groningen's Let's Gro Inspiration Festival with our gluten-free apple ginger galette. It is such a treat to see how food can bring people together...
This recipe, simple and pure, was kindly brought to you by Anne & Judith