Gluten-Free Apple Galette: Rustic Apple Tart with Flaky Crust

Why you will love this Apple Galette

• Make-ahead dough: the gluten-free crust can be refrigerated for 2 days or frozen up to 3 months.
• Less work than a double-crust pie, but all the apple-pie flavor in a rustic format.
• The spices fill the kitchen with classic apple-pie aromas.
• Easy to make vegan: substitute a flax egg and use maple syrup instead of honey.
• Grain-free and paleo-friendly when using almond flour.
• The crust is lightly sweetened and pairs perfectly with spiced apples.
• A simple, elegant way to showcase fresh apples.

Ingredients for Gluten-free Galette Crust

• Almond flour: Use finely ground blanched almond flour for the best texture. A gluten-free all-purpose flour can substitute (reduce quantity slightly if it’s lower in moisture).
• Arrowroot powder: A neutral, gluten-free starch used to bind the dough. Tapioca or cassava starch can substitute if needed.
• Honey: Adds gentle sweetness to the crust; swap with maple syrup for a vegan option.
• Olive oil: Provides tenderness. If preferred, use avocado or coconut oil.
• Egg: Binds the dough; replace with a flax egg to make the crust vegan (dough will be slightly firmer to work with).
• Sea salt: To balance the flavors.

Ingredients for the Apple Galette Filling

• Apples: Choose firm apples—mix sweet and tart varieties if you like. Firm varieties hold their shape and give a lovely texture.
• Lemon juice: Prevents browning and adds brightness.
• Honey: Sweetens the filling; use maple syrup for a vegan filling. No additional sugar is necessary.
• Spices: Cinnamon, allspice, ground ginger, nutmeg and a pinch of salt for warmth and depth.

What are the best apples for a galette?

• Choose firm, unblemished apples. Avoid wrinkled or soft fruits.
• Mixing varieties adds complexity of flavor, but firmer apples are best for a galette so slices keep their shape.
• Sweet options: Gala, Fuji, Braeburn, Honeycrisp.
• Tart options: Pink Lady, Jonagold, Granny Smith.
• If picking apples at an orchard, ask for recommendations—local varieties can be excellent.

Crust Step 1: Combine almond flour, arrowroot, olive oil, honey, egg and salt in a food processor and pulse until the mixture forms a crumbly dough.

Crust Step 2: The dough should hold together when pressed between your fingers. Gather and shape into a ball.

The easiest way to core and slice an apple

Cut apples in half and scoop out the core with a melon baller or spoon.

Place each half cut-side down and slice thinly. Repeat until all apples are sliced.

Make the apple filling

Whisk cinnamon, allspice, ginger, nutmeg, lemon juice and honey in a large bowl.

Toss the apple slices in the spice mixture until evenly coated.

Step 1: Sprinkle the rolled dough with arrowroot to prevent sogginess, then brush a little of the spice mixture on the surface.

Step 2: Arrange the apple slices in a fan or circular pattern, leaving about a 1″ border around the edge.

Step 3: Fold the crust edges over the apples, pinching slightly to secure while leaving the center exposed.

Step 4: Whisk an egg and brush the exposed crust with the egg wash to encourage a golden finish. For a vegan version, skip the egg wash or brush with a little non-dairy milk or maple syrup.

Step 5: If you like, scatter chopped nuts or pomegranate seeds over the top and dust lightly with cinnamon.

Step 6: Bake in a 350°F (175°C) oven for 30–35 minutes, until the apples are tender and the crust is golden brown.

More Healthy Fall Recipes

Gluten-free Apple Galette

Ingredients

Instructions

1. Make dough: In a food processor combine almond flour, arrowroot, olive oil, honey, egg and salt. Process until a crumbly dough forms. Shape into a ball, wrap tightly and refrigerate at least 4 hours or overnight.
2. Preheat: Heat oven to 350°F (175°C).
3. Make filling: In a large bowl whisk lemon juice, honey, cinnamon, allspice, ginger and nutmeg. Slice apples thinly and toss with the spice mixture until evenly coated.
4. Roll out dough: Place chilled dough on parchment, dust lightly with arrowroot, and roll into a roughly 1/4″ thick disc.
5. Fill and fold: Spoon apples onto the center of the dough in a circular pattern, leaving a 1″ border. Fold the crust edges over the apples, pinching as needed.
6. Optional: Sprinkle chopped nuts or pomegranate seeds on top.
7. Egg wash: Brush exposed crust with the whisked egg (or skip/brush with non-dairy milk or maple syrup for vegan).
8. Bake: Bake 30–35 minutes until apples are tender and the crust is golden. Cool briefly on a wire rack before slicing.

Notes

Nutrition