AUGUST 5, 2012


After returning from a long vacation checking out the coast of Alaska, creating a market list and meal plan was not a high priority. While the pantry had ample provisions, the fridge, on the other hand was sparse. With some ground chuck in the freezer, frozen spinach, and a few apples that needed some love, the next day’s lunch was planned and organized.

One of the easiest go-to meals are these French Style Bifteck Hache, spinach fritters, and this rustic apple galette. I love, love, love rustic tarts. The dough takes seconds to make, nothing fancy gets added to the fruit, and they bake about 30 – 40 minutes to bake. Done!

I haven’t really made a pie or a tart since omitting the wheat from our diet. I think I was simply scared. Scared it wouldn’t come out. After 2 attempts at making a simple, gluten free pie/tart dough, success was expressed by all four boys in my house.

Homemade dough, a few apples, lemon, and a bit of sugar was all it really took to make this wonderful dessert. I ate a very small sliver and I was a very happy girl. My boys topped it off with a scoop of vanilla bean ice cream and all had rave review. This dough is a keeper. From now on I will be doubling the dough and sticking one in the freezer for future tarts. With an overabundance of fresh, organic cherries in my fridge, one of these tarts may just show up this week along side one of our simple, weeknight meals.

Gluten Free Rustic Apple Galette
yield: 1 12″ tart

Perfect Pie Dough
4 1/4 ounces | 122 grams | 3/4 cups super fine white rice flour
1 3/8 ounces | 40 grams | 1/4 cup potato starch
1 1/4 ounces | 36 grams | 1/4 cup sweet rice flour
1 ounce | 29 grams | 1/4 cup tapioca starch
1 teaspoon xanthan gum
1 teaspoon Celtic sea salt
2 tablespoons maple sugar (plus more for sprinkling)
4 ounces | 110 grams | 1/2 cup unsalted butter, cut into small cubes and frozen
3 tablespoons ice water

Apple Filling
3 granny smith apples, peeled, cored, and sliced 1/4″ thick
1 3/4 ounces | 52 grams | 1/4 cup maple sugar
1 3/4 ounces | 52 grams |1/4 cup organic white sugar
1 tablespoon brown rice flour
1/8 teaspoon Celtic sea salt
zest of 1 lemon
juice of 1/2 lemon
1 -2 tablespoons unsalted butter, cut into small cubes

for the dough:
• in the work bowl of a Cuisinart, fitted with the metal blade, pulse the super fine white rice flour, potato starch, sweet rice flour, tapioca starch, xanthan gum, Celtic sea salt, and organic cane sugar. pulse to combine.
• add the butter and pulse until the mixture resembles coarse meal.
• while pulsing the food processor, add the ice cold water, 1 tablespoon at a time. the dough should be crumbly to the touch. if you can pinch the dough together and it stays together, you have added enough water.
• place a piece of plastic wrap on your work surface. slowly pour the dough onto the plastic wrap and form it into a disc. wrap tightly with the plastic wrap and refrigerate for at least an hour or up to 2-3 days.
• while the dough is resting, prep the apples.

for the filling:
• in a large glass bowl, combine the maple sugar, organic cane sugar, brown rice flour, Celtic sea salt, lemon zest, and lemon juice.
• mix to make a paste
• add the peeled, cored, and sliced apples. mix to coat evenly.
• set aside.

to assemble:
• preheat oven to 375*
• set chilled dough on a piece of parchment paper sprinkled with white rice flour. sprinkle the dough a bit more flour.
• roll the dough into a 12 – 14″ circle.
• transfer the dough and the parchment paper to a jelly roll pan (half sheet).
• place the prepared apples in the center of the pie crust.
• starting at any point, fold up crust 1/4 way over the apples. repeat until all of the crust is holding the apples like an open envelope.
• dot the apples with remaining 1 -2 tablespoons of butter. sprinkle with a bit more maple sugar.
• bake rustic tart for 30 – 40 minutes or until edges of crust are golden brown and the apple filling is slightly bubbling. if the top of the apples start to burn, cover with the tart with foil and continue baking until golden on the bottom.