Christmas came early to the CasaKefi–FianceKef arranged an amazing surprise that I’ll give you all the scoop on later (hint: it involves kicking off Love Actually season!) AND the replacement parts for my food processor arrived today. God is good ALL of the time.
I have been dying to try my hand at galettes–an unfinicky French dessert? Sign me up! QueijoKef has been filling up my Instagram account with all kinds of galette inspiration, so when I had some extra time between really fun night of Korean BBQ and bedtime, I decided it was time to whip one up. (PS- Follow me on Instagram @ChefKefiRN and you, too, can see the absurd food-picture tag Queij and I are engaged in.) Pastries are always a little touch and go when it comes to subbing in gluten-free flour, and I was fully prepared for this late-night escapade to be a disappointment. Imagine my shock and joy when it turned out to be a great success!
This cranberry apple galette comes from our friends at Williams Sonoma, who are not playing around, and I have included my substitutions for gf/sf in their recipe below. The crust calls for both cornmeal and sour cream, which adds a fullness of flavor and texture that I haven’t come across in other gluten-free crusts, and the cranberries keep the apples from making the dessert too sweet or apple-crispy. Taken all together, this dessert toes the line of savory–perfect for a brunch or someone who’s not all that into sweet treats. A commenter on the original recipe suggested subbing 1 cup of the all-purpose flour with almond flour; having eaten several slices of this tonight, I think that sounds like the only way this crusty package could get more delicious.
Cranberry Apple Galette
For the Crust
- 1 3/4 c all-purpose flour (I used Cup4Cup for gluten free)
- 6 TBS white cornmeal
- 2 tsp sugar (I used coconut sugar)
- 3/4 tsp salt
- 12 TBS cold unsalted butter, cut into 1/2-inch chunks
- 6 TBS sour cream
- 1/2 c ice-cold water
For the Filling
- 1/2 c sugar (I used coconut sugar)
- 1/2 c water
- 3 TBS honey
- 3 TBS fresh lemon juice
- 1/2 tsp ground cinnamon
- 8 medium Granny Smith apples (about 4 lbs total) peeled, cored and sliced
- 1 1/2 c fresh cranberries
- 2 TBS. unsalted butter, cut into thin slices
- Sugar for dusting (optional)
1. For the crust: in a food processor, combine the flour, cornmeal, sugar and salt. Scatter the chunks of butter over the top and pulse for a few seconds until the butter pieces are the size of small peas. In a small bowl, whisk together the sour cream and ice water. Drizzle the mixture over the dough and pulse until the dough is smooth and clings together. Pat the dough into a ball, wrap in plastic wrap and refrigerate for 20 minutes.
2. For the filling: in a large fry pan over medium heat, combine the sugar, water, honey, lemon juice and cinnamon and cook, stirring, until the sugar dissolves. Stir in the apple slices and simmer until the apples begin to soften, 5 to 7 minutes. Using a slotted spoon, transfer the apple slices to a bowl.
3. Add the cranberries to the liquid in the fry pan and simmer until they start to pop, about 2 minutes. Using a slotted spoon, transfer the cranberries to the bowl with the apples. Increase the heat to medium-high and boil the liquid until reduced slightly, then spoon over the fruit.
4. Position 2 racks in the middle of an oven and preheat to 400°F.
5. Divide the dough in half. On a lightly floured work surface, roll out each half into a round about 12 inches in diameter and transfer to separate baking sheets. Divide the fruit filling equally between the pastry rounds and spread it in an even layer, leaving a 1 1/2-inch border uncovered. Fold the border over the fruit, pleating the edges to form a rim. Lay the butter slices over the exposed fruit. Spoon juice from fruit over the galette. Dust the pastry rims with sugar.
6. Bake the galettes, rotating them 180 degrees at the midway point, until the pastry is golden brown and the apples are tender, 35 to 40 minutes. Transfer the pans to wire racks and let the galettes cool completely on the pans. Makes two 9-inch galettes; serves 10 to 12.