I've always called a galette a "sloppy pie" ... no crimping, patching, anxiety when it tears and doesn't look all pretty. You just roll out the crust, add some filling, fold over the ends, and bake. I made it in cooking school but not since then.
And ... lazy cook that I am ... I was wondering if the dessert could translate to Paleo (never did a Paleo pie before!). And it can ... here's a Paleo Apple Galette that I couldn't stop eating!
Will be doing others ... and trying out different crust recipes to get the best one ... so stay tuned. This crust totally TORE when I folded it over (regular wheat-laced ones DIDN'T in cooking school) but I just patched it up and it came out beautifully ... for a sloppy, lazy pie.
The result is below ... yes, that's my ACTUAL galette. And, to tell you the truth, it looks even better than in Kelsey Ale's Paleo Sweets book (she says quite modestly). The crumbs in the photo make my mouth water!
This recipe is ... like many of the desserts on this website ... from the book, Paleo Sweets, by Kelsey Ale. It's a small book but definitely worth the $19.50 pricetag. There are others out there but I'm still making stuff from it three years later.
So eat it up ... FOR REAL! A pear one coming next ...
AuthorJill PlaceThis apple galette "sloppy pie" as as easy, beautiful, and scrumptious as the picture. And IT'S PALEO TOO!
Combine almond flour, arrowroot, coconut flour, and salt in a medium bowl and mix to combine. (Alternatively, place in food processor fitted with an "S" or dough blade [I've used both] and pulse a few times).
Cut in palm shortening to form a crumbly dough. (Alternately, pulse shortening in processor until shortening is combined).
In a small bowl, whisk egg white and water together. add egg white mixture to dough and mix until smooth. (Alternately, run food processor until dough cleans the bowl and forms a ball).
Form the dough into a ball, wrap in plastic wrap, and refrigerate 30 minutes to as long as overnight.
Preheat the oven to 400 degrees F.
Peel and halve the apples, then cut out cores. Slice apples into 1/4-inch slices. Put apples in a medium bowl and toss with lemon juice. Set aside.
Roll out pie dough between two pieces of parchment paper into a large circle, about 1/4-inch thick.
In a small saucepan, melt 3 Tbsp. of ghee with honey. Add cinnamon and mix.
Remove honey ghee from heat and use a pastry brush to brush dough with honey ghee.
Arrange half the apple slices in a single circular layer over dough, leaving a 2 inch edge. Brush apples with honey ghee. Finish with a second layer of the remaining apples and drizzle with the remaining honey ghee. Carefully use the edges of the parchment paper to help you fold the edges of the crust over the edge of the apples (FYI ... the crust broke anyway but I patched it ... and it looked better than the picture in the book [check it out above]).
Melt the remaining 2 Tbsp. of ghee in the small saucepan and brust the top of apples and crust with the ghee. Transfer the galette on the parchment carefully to a baking sheet.
Bake galette 25 minutes, then reduce heat to 350 degrees F. Again, brush apples and crust with ghee and bake another 30 minutes, until apples are soft and crust is golden.
Serve warm or at room temperature.
Ingredients
Directions
Combine almond flour, arrowroot, coconut flour, and salt in a medium bowl and mix to combine. (Alternatively, place in food processor fitted with an "S" or dough blade [I've used both] and pulse a few times).
Cut in palm shortening to form a crumbly dough. (Alternately, pulse shortening in processor until shortening is combined).
In a small bowl, whisk egg white and water together. add egg white mixture to dough and mix until smooth. (Alternately, run food processor until dough cleans the bowl and forms a ball).
Form the dough into a ball, wrap in plastic wrap, and refrigerate 30 minutes to as long as overnight.
Preheat the oven to 400 degrees F.
Peel and halve the apples, then cut out cores. Slice apples into 1/4-inch slices. Put apples in a medium bowl and toss with lemon juice. Set aside.
Roll out pie dough between two pieces of parchment paper into a large circle, about 1/4-inch thick.
In a small saucepan, melt 3 Tbsp. of ghee with honey. Add cinnamon and mix.
Remove honey ghee from heat and use a pastry brush to brush dough with honey ghee.
Arrange half the apple slices in a single circular layer over dough, leaving a 2 inch edge. Brush apples with honey ghee. Finish with a second layer of the remaining apples and drizzle with the remaining honey ghee. Carefully use the edges of the parchment paper to help you fold the edges of the crust over the edge of the apples (FYI ... the crust broke anyway but I patched it ... and it looked better than the picture in the book [check it out above]).
Melt the remaining 2 Tbsp. of ghee in the small saucepan and brust the top of apples and crust with the ghee. Transfer the galette on the parchment carefully to a baking sheet.
Bake galette 25 minutes, then reduce heat to 350 degrees F. Again, brush apples and crust with ghee and bake another 30 minutes, until apples are soft and crust is golden.
Serve warm or at room temperature.
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