Galettes are like a pie’s free-form cousin. You get all the bits of buttery, flaky crust and fresh fruit filling but with way less work! This gluten free galette features a classic pairing of hazelnut and apple. With a simple hazelnut spread below the apples, each bite brings a balance of nutty, fruity filling and flaky crust.
This gluten free galette crust is made with Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour and Gluten Free Oat Flour. The subtle sweet flavor from the oat flour is a great balance and also makes for an easily workable dough. If you don’t have oat flour on hand, use 1 ¼ cups of Gluten Free 1-to-1 Baking Flour instead.
Preheat oven to 375°F. Place flours, cane sugar, salt and butter into a bowl. Using a pastry cutter, cut in butter until it is the size of peas. Slowly drizzle in ice water, gently incorporating each addition with a fork.
After adding the fourth tablespoon, squeeze the dough together into a few handfuls. If it sticks, continue to form the dough into a disc. (If still too dry, add another tablespoon of water and then proceed to making the disc.) The dough should adhere and not be crumbly, but it also shouldn't be too wet. Cover and chill the dough while making the filling.
In a small bowl, combine hazelnut flour, gluten free flour, sugar, egg, vanilla extract and salt. Whisk together until the mixture is smooth and egg is fully incorporated.
Wash and slice four large apples in ¼-inch slices.
Remove and unwrap chilled dough. Lay a piece of parchment paper on your work surface and gently tap the round to flatten. Continue to roll out the dough until it’s a large circle, about 12 inches in diameter.
Transfer parchment paper and dough onto a sheet pan before adding fillings.
Gently spread hazelnut filling evenly across the dough, leaving a 2 ¼-inch empty border. Set in slices of apple, skin facing up, until all apples are used. Fold the edges of the pie crust towards the center, leaving a small circle of exposed fruit. Lightly whisk the egg together with a splash of water. Brush egg wash over the crust and sprinkle with coarse sugar.
Bake for 40–45 minutes, until crust is firm and golden. Allow to cool for 15 minutes before serving.
