Apple Cinnamon Galette Recipe

Gluten-free flour: A special type of flour that does not contain gluten, perfect for those with gluten sensitivities or celiac disease.

Butter: Cold and cubed, this ingredient helps create a flaky and tender crust.

Ice water: Used to bring the dough together without warming it up, ensuring a flaky texture.

Apples: Peeled, cored, and sliced, these provide the sweet and juicy filling for the galette.

Sugar: Adds sweetness to the apple filling, balancing the tartness of the fruit.

Cinnamon: A warm spice that pairs perfectly with apples, adding depth of flavor.

Egg: Beaten and used as an egg wash to give the crust a beautiful golden color.

When working with gluten-free flour, it's essential to keep the butter as cold as possible to achieve a flaky crust. Use a pastry cutter or your hands quickly to mix the butter into the flour, ensuring it doesn't melt. If the dough starts to warm up, place it back in the refrigerator for a few minutes before continuing. This will help maintain the texture and prevent the crust from becoming too dense.

• gluten-free flour - Substitute with almond flour: Almond flour provides a nutty flavor and is naturally gluten-free, making it a great alternative.

• cold, cubed butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free option and provides a subtle coconut flavor.

• ice water - Substitute with cold milk: Cold milk can add a bit more richness to the dough compared to water.

• peeled, cored, and sliced apples - Substitute with peeled, cored, and sliced pears: Pears offer a similar texture and sweetness, making them a good alternative to apples.

• sugar - Substitute with honey: Honey is a natural sweetener and can add a different depth of flavor to the galette.

• cinnamon - Substitute with nutmeg: Nutmeg provides a warm, spicy flavor that complements fruits well, similar to cinnamon.

• beaten egg for egg wash - Substitute with milk: Milk can be used as an egg wash substitute to give the crust a nice golden color.

• To keep your apple cinnamon galette fresh, store it in an airtight container at room temperature for up to two days. This will help maintain the crispiness of the crust and the tenderness of the apples.

• For longer storage, place the galette in the refrigerator. It can last up to five days when stored this way. Make sure to cover it with plastic wrap or aluminum foil to prevent it from drying out.

• If you want to freeze the galette, first allow it to cool completely. Wrap it tightly in plastic wrap, then in aluminum foil to protect it from freezer burn. It can be stored in the freezer for up to three months.

• When you're ready to enjoy the frozen galette, thaw it in the refrigerator overnight. This slow thawing process helps retain the texture and flavor of the dessert.

• To reheat the galette, preheat your oven to 350°F (175°C). Place the galette on a baking sheet and warm it in the oven for about 10-15 minutes, or until the crust is crisp and the apples are heated through.

• If you prefer a quicker reheating method, you can use a microwave. Place a slice of the galette on a microwave-safe plate and heat it on medium power for 30-60 seconds. Be cautious, as microwaving can sometimes make the crust less crispy.

• For an added touch, serve the reheated galette with a scoop of vanilla ice cream or a dollop of whipped cream. This will enhance the flavors and provide a delightful contrast to the warm apple cinnamon filling.

• If you have leftover dough, you can freeze it separately. Wrap the dough disk in plastic wrap and place it in a freezer bag. It can be stored for up to three months. When ready to use, thaw the dough in the refrigerator overnight before rolling it out.

• To prevent the galette from becoming soggy, avoid storing it with any sauces or toppings. Keep those separate and add them just before serving.

• Enjoy your apple cinnamon galette with a cup of hot tea or coffee for a cozy and comforting treat.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover apple cinnamon galette on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent over-browning. Heat for about 10-15 minutes, or until the crust is crisp and the apples are warmed through. This method helps maintain the flaky texture of the crust.

• Toaster Oven Method: If you have a toaster oven, preheat it to 350°F (175°C). Place the galette on the toaster oven tray and cover it with foil. Heat for 8-10 minutes. This is a great option for smaller portions and ensures even reheating.

• Microwave Method: For a quick reheat, place a slice of the galette on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 1-2 minutes. Note that this method may make the crust less crispy.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Place the galette slice in the skillet and cover with a lid. Heat for about 5-7 minutes, checking occasionally to ensure it doesn’t burn. This method can help retain some of the crust's crispiness while warming the apples.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the galette in the air fryer basket and heat for 5-7 minutes. This method can help revive the crust's crispiness while ensuring the apples are warmed through.

• Oven: Preheat to 375°F (190°C) to bake the galette.

• Mixing bowl: Combine the gluten-free flour and cold, cubed butter.

• Pastry cutter: Mix the flour and butter until the mixture resembles coarse crumbs.

• Plastic wrap: Wrap the dough disk and refrigerate it for 30 minutes.

• Rolling pin: Roll out the dough on a floured surface into a large circle.

• Baking sheet: Transfer the rolled-out dough to this for baking.

• Knife: Peel, core, and slice the apples.

• Small bowl: Toss the apple slices with sugar and cinnamon.

• Pastry brush: Brush the edges of the dough with the beaten egg.

• Cooling rack: Let the galette cool slightly before serving.

Prepare the filling: Slice and season the apples the night before and store them in the fridge to save time on the day of baking.

Use a food processor: Quickly combine the gluten-free flour and butter using a food processor instead of a pastry cutter or hands.

Pre-chill the dough: Make the dough in advance and keep it in the freezer. Thaw it in the fridge overnight before use.

Ready-made dough: Use store-bought gluten-free pie crust to skip the dough-making process entirely.

Batch baking: Double the recipe and freeze one galette for future use.