I grew up within walking distance of an abandoned apple orchard. Fall would arrive bringing crisp air, crunchy leaves, and an annual stroll through the woodlands to rows of gnarled trees laden with fruit. I would fill a basket and make the decision enroute home what the day’s bounty would yield. Apple sauce if the apples were particularly blemished … pie and cake if time was plentiful … apple butter if I felt chilled … or galette if I was looking for a snack. Native to France, galettes can be sweet or savory, rustic or refined … in essence, a flakey crust with an exposed, caramelized filling. The Italians call it a crostata … whatever the name, it’s perfect served with a wedge of sharp cheddar and a cup of hot tea.
Please note, you will need a food processor for this recipe.
Preheat oven to 400 degrees.
Line a rimmed baking sheet with parchment.
Blend almond flour, coconut flour, salt and xanthan gum in processor.
Add 6 tablespoons butter and cream cheese, pulsing until crumbly.
Add one egg, apple cider vinegar and zest, pulsing until dough comes together in coarse crumbs.
Turn out onto parchment lined sheet, patting into a round.
Freeze for 20 minutes.
Mix apples, honey, vanilla and cinnamon in a large bowl.
Remove dough from freezer, top with parchment and roll to ¼ inch thick.
Add apple mixture to center of dough, leaving a 2-inch gutter.
Dot with remaining two tablespoons butter, folding the rim up and over the edge of filling.
Whisk remaining egg with cream, brushing egg wash over the edges.
Bake for 35 minutes, until golden. *
Naturally low-carb & gluten-free
* Nut flours are sensitive. Check after 15 minutes, if edges are browning too quickly, cover with foil or a pie crust shield for the remaining time.
