Gluten Free Rustic Apple Galette

A #glutenfree rustic apple galette is a favorite weeknight dessert | www.theurbanbaker.comAfter returning from a long vacation checking out the coast of Alaska, creating a market list and meal plan was not a high priority. While the pantry had ample provisions, the fridge, on the other hand was sparse. With some ground chuck in the freezer, frozen spinach, and a few apples that needed some love, the next day’s lunch was planned and organized.

One of the easiest go-to meals are these French Style Bifteck Hache, spinach fritters, and this rustic apple galette. I love, love, love rustic tarts. The dough takes seconds to make, nothing fancy gets added to the fruit, and they bake about 30 – 40 minutes to bake. Done!

#glutenfree Rustic tarts made with local produce is a winning weeknight dessert | www.theurbanbaker.comI haven’t really made a pie or a tart since omitting the wheat from our diet. I think I was simply scared. Scared it wouldn’t come out. After 2 attempts at making a simple, gluten free pie/tart dough, success was expressed by all four boys in my house.

The perfect #glutenfree rustic tart dough works wonders with almost any seasonal fruit | www.theurbanbaker.comHomemade dough, a few apples, lemon, and a bit of sugar was all it really took to make this wonderful dessert. I ate a very small sliver and I was a very happy girl. My boys topped it off with a scoop of vanilla bean ice cream and all had rave review. This dough is a keeper. From now on I will be doubling the dough and sticking one in the freezer for future tarts. With an overabundance of fresh, organic cherries in my fridge, one of these tarts may just show up this week along side one of our simple, weeknight meals.

Gluten Free Rustic Apple Galette


Perfect Pie Dough
4 1/4 ounces | 122 grams | 3/4 cups super fine white rice flour
1 3/8 ounces | 40 grams | 1/4 cup potato starch
1 1/4 ounces | 36 grams | 1/4 cup sweet rice flour
1 ounce | 29 grams | 1/4 cup tapioca starch
1 teaspoon xanthan gum
1 teaspoon Celtic sea salt
2 tablespoons maple sugar (plus more for sprinkling)
4 ounces | 110 grams | 1/2 cup unsalted butter, cut into small cubes and frozen
3 tablespoons ice water

Apple Filling
3 granny smith apples, peeled, cored, and sliced 1/4″ thick
1 3/4 ounces | 52 grams | 1/4 cup maple sugar
1 3/4 ounces | 52 grams |1/4 cup organic white sugar
1 tablespoon brown rice flour
1/8 teaspoon Celtic sea salt
zest of 1 lemon
juice of 1/2 lemon
1 -2 tablespoons unsalted butter, cut into small cubes


for the dough:
• in the work bowl of a Cuisinart, fitted with the metal blade, pulse the super fine white rice flour, potato starch, sweet rice flour, tapioca starch, xanthan gum, Celtic sea salt, and organic cane sugar. pulse to combine.
• add the butter and pulse until the mixture resembles coarse meal.
• while pulsing the food processor, add the ice cold water, 1 tablespoon at a time. the dough should be crumbly to the touch. if you can pinch the dough together and it stays together, you have added enough water.
• place a piece of plastic wrap on your work surface. slowly pour the dough onto the plastic wrap and form it into a disc. wrap tightly with the plastic wrap and refrigerate for at least an hour or up to 2-3 days.
• while the dough is resting, prep the apples.

for the filling:
• in a large glass bowl, combine the maple sugar, organic cane sugar, brown rice flour, Celtic sea salt, lemon zest, and lemon juice.
• mix to make a paste
• add the peeled, cored, and sliced apples. mix to coat evenly.
• set aside.

to assemble:
• preheat oven to 375*
• set chilled dough on a piece of parchment paper sprinkled with white rice flour. sprinkle the dough a bit more flour.
• roll the dough into a 12 – 14″ circle.
• transfer the dough and the parchment paper to a jelly roll pan (half sheet).
• place the prepared apples in the center of the pie crust.
• starting at any point, fold up crust 1/4 way over the apples. repeat until all of the crust is holding the apples like an open envelope.
• dot the apples with remaining 1 -2 tablespoons of butter. sprinkle with a bit more maple sugar.
• bake rustic tart for 30 – 40 minutes or until edges of crust are golden brown and the apple filling is slightly bubbling. if the top of the apples start to burn, cover with the tart with foil and continue baking until golden on the bottom.

The Urban Baker /

More Galette’s around the Web
Strawberry Galette – Comfort of Cooking
Bittersweet Red Currants Galette – Epicurean Mom
Apple Brown Butter Galette – White on Rice Couple

Showing 22 comments
  • Kim

    Apple pie, it’s definitly one of my best dessert! Yours looks good Susan!

    • Susan

      Kim – I didn’t love apples until recently and I especially love them in this dessert!

  • Reply

    I’m amazed at how wonderful gluten free desserts have become. This one looks luscious!

    • Susan

      I know, I am with you. Gluten free isn’t so scary any more. There is so much info out there to educate us and give us the confidence!

  • Deliciously Organic

    This looks delicious! I hope your time in Alaska was restful!

  • HeatherChristo

    Susan- I would never know that this crust was gluten free by looking at it! It looks perfect! I actually have to cook dinner (and dessert) for a group of gluten free ladies this week- I think I will try to make this crust and see what happens!

    • Susan

      Hi Heather! This is a really good crust, but on the wet side. So, when you fold over the edges, it isn’t always easy or “pretty”. Yesterday, I made some cherry hand pies with a version of this crust. I swapped out the super fine white flour for millet flour hoping for a different result. Not so much. However, it was a bit lighter than the first version. My kids loved this tart, eventhough I felt the crust was a little on the crunchy side. I would suggest trying the dough using the millet flour. Please let me know how it comes out!

  • TidyMom

    Gluten free pie crust? you are fantastic Susan! this looks wonderful!!

  • Reply

    Welcome back! I just returned from the BlogHer’12 conference in NYC. Had a great time. I also got engaged!!!

    This galette looks fantastic. Yum!

  • marla

    Loving the rustic tart! Making me excited for fall 🙂

  • Rachel @ Baked by Rachel

    This looks ridiculously good!

    • Susan

      Thanks, Rachel. Yes, it was well received. My freezer is stocked at the moment with fresh, organic berries that I have been purchasing at the local farmers markets and “squirreling” away for the winter. So many ideas up my sleeve using this crust…more to come!

  • najwa kronfel

    Looks really good. I love free-form tarts, it looks nice and rustic!

    • Susan

      I know, Najwa. There is truly something fabulous about a free form tart. No room for error!

  • Nancy@acommunaltable

    I am with you Susan – I love, love, love tarts and galettes and this one looks amazing – congrats on the success of mastering GF pastry – NOT an easy feat by any stretch! Glad you had a great time on vacation – this summer is going by ALL TOO fast!!

    • Susan

      Hi Nancy – I don’t know if I can honestly say I have “mastered” the pastry yet – but I am getting there. Although this dough was delicious – more crunchy than flakey – it was very, very wet. And was a bit difficult to fold over (although I found a way). I am going to keep working at it. And, yes, summer is over and went way too fast!

  • Nicole @ the Dirty Oven

    I am so going to have to try this out. Looks like such a fun fall dessert. We have a ton of stone fruits right now so they may need to be put to good use. Have you tried the Cup 2 Cup Gluten Free flour yet. Just bought some, but have not given it a try.

    • Susan

      Funny you should mention stone fruit, Nicole – I just had a bunch of very ripe nectarines that I cut up and froze for a rainy day. And no, have not tried the Cup 2 Cup yet, but a few of my friends have and really like it. If you try it, please let me know!! I am somewhat in love with Millet flour at the moment so I am having fun mixing up some blends with that.

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