Apple Galette

Tanya Eisenwasser

Print Recipe

A rustic, free-form apple tart made with a gluten-free cassava crust folded around thinly sliced fresh apples. It skips the pie dish and the lemon of a classic galette, sweetening the apples with maple syrup and cinnamon instead.

Prep 25 min

Cook 45 min

Serves 6

Gluten-freeDairy-freeVegan

Ingredients

Crust

• 1 1/2 cups cassava flour, plus extra for rolling
• 1/2 teaspoon fine sea salt
• 1/3 cup coconut oil, solid but soft (not melted)
• 5 to 7 tablespoons cold water

Filling

• 3 medium fresh apples (about 1 1/4 lbs), such as Honeycrisp, Gala, or Fuji
• 2 tablespoons pure maple syrup
• 1 tablespoon cassava flour
• 3/4 teaspoon ground cinnamon
• Pinch of fine sea salt
• 1 tablespoon coconut oil, cut into small pieces

To Finish (optional)

• 1 tablespoon coconut milk, for brushing the crust
• 1 teaspoon pure maple syrup, for brushing

Instructions

Crust

1. In a large bowl, whisk together the cassava flour and salt.
2. Add the soft coconut oil and work it in with a pastry cutter or your fingers until the mixture looks like coarse crumbs.
3. Add 5 tablespoons cold water and stir gently, adding more a tablespoon at a time until the dough just comes together when pressed. Cassava flour absorbs water differently than wheat flour, so go slowly.
4. Shape the dough into a disc, wrap in parchment, and chill for at least 20 minutes.

Filling

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment.
2. Peel and core the apples, then slice them into thin 1/8-inch slices.
3. In a bowl, toss the apple slices with the maple syrup, cassava flour, cinnamon, and salt until evenly coated.

Assemble & Bake

1. Place the chilled dough between two sheets of parchment and roll into a rough circle about 12 inches across. Cassava dough is delicate, so work gently and press any cracks back together.
2. Peel off the top parchment and slide the dough, still on its bottom parchment, onto the baking sheet.
3. Arrange the apple slices in the center, overlapping them in a circle and leaving a 2-inch border of bare dough all the way around.
4. Fold the border up and over the outer edge of the apples, working your way around and pleating the dough as you go. The center stays open.
5. Scatter the small pieces of coconut oil over the exposed apples. If you like, brush the folded crust with the coconut milk and maple syrup for color.
6. Bake for 40 to 45 minutes, until the crust is golden and the apples are tender when pierced with a knife.
7. Cool on the pan for at least 15 minutes before slicing so the filling sets.

Tips & Substitutions

• Slice the apples thinly and evenly. Thin, uniform slices (about 1/8 inch) cook through in the open center and lie flat so the galette folds neatly. A mandoline makes quick work of it.
• Keep the crust foldable. Cassava dough is more delicate than wheat dough and can crack as you fold. Make sure the coconut oil is cool and solid (not melted) so the dough holds together, and roll it between two sheets of parchment. If it keeps cracking, work 1 teaspoon of psyllium husk into the flour, which makes the dough more pliable. Press any cracks back together with your fingers as you pleat.
• Choose firm, fresh apples. A mix of one tart apple such as Granny Smith with sweeter ones like Honeycrisp or Fuji gives the most balanced flavor. Use fresh apples for the best result.
• Butter swap. If you tolerate dairy, use cold unsalted butter for a richer crust. A vegan butter works too and keeps the galette dairy-free.
• Cinnamon is individual. Some people with histamine intolerance tolerate cinnamon well, while others prefer to swap in 1/2 teaspoon ground cardamom. Start with less if you are still learning your tolerance.
• Serve it warm. A scoop of low histamine vanilla ice cream on a warm slice is a classic pairing. For a full double-crust version, try the apple pie.

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Why This Works

Apples. Generally considered low in histamine and well tolerated. Apple skins contain small amounts of quercetin, a compound sometimes discussed in mast cell research, though individual response varies.

Cassava flour crust. Cassava flour is a grain-free, gluten-free flour that is generally well tolerated. It lets you skip wheat and gluten while giving the crust structure and a neutral flavor that lets the apples come through.

Cinnamon. A warming spice that gives the galette its classic flavor. Cinnamon is generally considered low histamine, though some people with histamine intolerance find spices triggering, so tolerance is individual.

Maple syrup. Pure maple syrup is a natural sweetener generally considered low histamine. It sweetens the apples and adds a subtle caramel note as the galette bakes.

Storage

An apple galette is best the day it's baked, while the crust is still crisp. Cool it promptly after baking rather than leaving it out for hours. For best tolerance, slice and freeze any leftovers once cooled, then reheat straight from frozen in a 300°F (150°C) oven for about 15 minutes. Some people are sensitive to leftovers of cooked dishes, so notice how you respond.