Apple Maple Caramel Galette

Apple Maple Caramel Galette

Time to Make: 2.5 hours – Serves: 4

Pie Crust

1. In a food processor, pulse the brown rice flour, oat flour, starch, sugar, psyllium husks and salt. Add the butter and pulse until pea-sized. With the processor running, slowly add the cold water until the dough comes together. It should be firm but not wet (add a little more flour if too wet, or 1 tbsp water if too crumbly).
2. Shape into a disc, wrap in plastic and refrigerate for 1 hour.
3. Let the dough sit at room temperature for 10 minutes before rolling.
4. Roll between a floured sheet of parchment and a floured rolling pin to a ⅛-inch thick circle. If cracks appear, gently press them together and continue rolling.

Maple Caramel

1. Combine the maple syrup and coconut cream in a medium saucepan. Bring to a boil over high heat and cook for 12 minutes, until thickened to a caramel consistency.
2. Remove from the heat and stir in the vanilla. If too thick, whisk in 1–2 tbsp coconut cream. The caramel will continue to thicken as it cools; gently reheat with a splash of coconut cream if needed.

To Assemble

1. Preheat the oven to 425°F. Peel and thinly slice the apples (about the thickness of a quarter). Toss with arrowroot starch and cinnamon, then coat with 5 tbsp maple caramel.
2. Place the apples in the centre of the rolled dough, leaving a 2-inch border. Fold the edges over the filling, pinching any cracks to seal.
3. Transfer the galette (on the parchment) to a baking sheet and chill for 10 minutes.
4. Brush the crust with oat milk and, if desired, sprinkle with cane sugar.
5. Bake for 40–45 minutes, until the apples are tender and the crust is golden brown.
6. Drizzle any remaining caramel on the top of the galette.
7. Store leftovers in the fridge.