Pear and Apple Galettes

by Julie

Galette: a flat, round cake. (From the Old French, galet, meaning “pebble.”)

I had never made a galette before, but was inspired by this recipe from My New Roots, and decided to make my own.

The process is so simple, and the pressure is off as far as having “the perfect crust” (something that’s always intimidated me about making pie!)–with a galette (or galet), you really aren’t striving to find that perfectly round, smooth pebble to skip three or four times across water. Really, any pebble will do. In this way, the crust is free-form: you can blend your ingredients in the food processor and then press into your dish (or even a pizza stone works nicely) with your hands.

Here’s our adapted recipe for making your own galette. Give it a try!

(pear galette, with crust topping)

(apple galette)

Pear or Apple Galette

For filling:
3 cups sliced pears or apples (feel free to experiment year-round with any seasonal fruit)
2 tablespoons agave syrup
2 tablespoons gluten-free flour
1/3 vanilla bean pod, scraped, or 1 teaspoon vanilla extract
1/2 teaspoon lemon juice
1 teaspoon cinnamon
1 tsp. fresh thyme leaves, or ½ tsp. dried (optional)

1 cup gluten-free rolled oats (like Bob’s Red Mill)
½ cup gluten-free flour
1/3 teaspoon sea salt
scant ½ cup coconut oil, very cold
2 tablespoon maple syrup
¼ cup ice water

To make:

Preheat oven to 375F.

In food processor, combine your oats, flour and sea salt and pulse under your mixture is the texture of coarse sand. Add your coconut oil and maple syrup and pulse until the flour mixture starts to clump. Last, add your water and mix to combine well.

Lay out your crust mixture in a pie dish or on a flat, oven safe surface. Set crust aside in refrigerator to harden.

Next, mix your filling ingredients in a large bowl, stirring until each piece of fruit is well coated. Taste for spice level, and adjust if you desire more. (I actually added some fresh ginger to my first mix.)

(pears coated in cinnamon, thyme, ginger, agave, and lemon juice)

Take out cooled crust from fridge and spoon fruit mixture over the top. You can fold over the crust’s edges or, in our case, we accidently doubled our crust recipe that first time around, so we ended up with a layer on top, too! Like I said before, galettes are free-form.

Place your galette in the oven and bake at 375F for 35 minutes. Take out and serve warm or cool to room temperature.


(apple galette, to which we added some raisins)