GLUTEN FREE CARAMEL APPLE GALETTE

INGREDIENTS:

2 cups gluten free flour.

2 tbsp sugar

1 tsp Himalayan pink salt

2 sticks of salted butter cubed (1 cup) plus 2tbsp

1/2 cup cold ice water

3 Granny Smith apples, peeled and thinly sliced

1 1/2 cup Caramel sauce of your choice (I used my Dulce de Leche caramel sauce recipe)

Vanilla ice cream for garnish

COOKING INSTRUCTIONS:

In a food processor or large prepping bowl combine the flour, sugar, salt and cubed butter. Pulse or get in there with your hands and press the butter in between your fingers to combine with flour mixture.
Add cold water and continue to pulse/ mix together until dough forms. If using GF flour your dough will be quite soft. Don’t worry, just give it a quick knead with extra flour until it holds its shape.

Preheat the oven at 400 degree F. I like to cook my galette on a pizza stone, but you can go ahead and use a regular baking sheet.
Since the dough is too soft to roll on the stone directly, I like to roll it on a sheet of parchment paper. That way is easy to transfers onto your baking sheet or stone.

Roll until you reach the circumference of a large pizza. Spread enough caramel sauce on it making sure that the sauce is only covering where the apples will go. As we will be folding the edges of the dough. If you add too much sauce, it will drip everywhere.

Now start arranging the apple slices in circular rows until you reach the center. Carefully fold the edges of the dough inwards as to form the crust, and press firmly with your fingers to make sure it holds all of the filling.

Brush the crush with melted butter and sprinkle sugar all over it as well as all over the apples. Add the remaining 2tbsp of cubed butter.

Bake for about 55 minutes or until crust is crispy and the apples are getting crispy on the edges.

Remove from over and cook down before serving.

I like to drizzle more caramel sauce to garnish and serve with vanilla ice cream.

The crust is crispy, yet soft and buttery.

ENJOY!