Apple & Pear Galette with Almond Frangipane

Vegan and Gluten Free Galette

I made this one to share over a thanksgiving gathering and people loved it; there is something about gatherings and dessert that seals a great night, or maybe I am a bit bias because I love desserts? You know it was a great dessert when along the conversation people keep having a second slice unconsciously ha! and even better when there are leftovers and friends are willing to take some home for that snack you’ll crave later.

I have never worked with any specific gluten free flour, instead I make a blend of flours and add some xantham gum, I know the name sounds strange and not like anything you can add to food but it is simply a fermentation from sugars and it’s sold as a white powder and a little goes a long way; it’s also great to use when you have 2 elements that do not mix like oil and water in making a sauce.

Another recipe with over ripped fruit but also, I don’t understand why we keep buying too much fruit! It’s mainly because we buy it from a service called imperfect produce, that sells produce that has been rejected from the stores because of minimal aesthetic issues but it is in perfect condition until it hits our basket and we forget about them and truth be told I don’t eat as many fruit over the chilly weather so here is a simple and full of flavor galette, did I tell you it is gluten free and paleo friendly?! At last, I hope you share and enjoy with family or friends.

Apple Pear Galette with Frangipane

Vegan

Makes: 8 servings

Prep time: 10 mins

Cook time: 40 mins

Ingredients:

• 1 ½ apple
• 1 pear
• 1/4 cup + 2 Tbsp oat flou
• 1/2 cup almond meal or flour
• 1/2 cup banana flour (or spelt)
• 2 Tbsp coconut sugar
• 1 ½ tsp Xantham gum
• 1/4 tsp salt
• 6 Tbsp cold coconut butter
• 4 Tbsp ice cold water
• 3 Tbsp flax gel
• 2 tsp apple cider vinegar (or white)
FRANGIPANE
• 2/3 cup + 2 Tbsp almonds
• 1/3 cup coconut oil, softened
• 1½ tsp almond extract
• 2 tsp cornstarch (tapioca for paleo diet)
• 2 Tbsp flax gel
• 4 Tbsp coconut sugar
• 2 Tbsp oat flour

Instructions:

1. For the frangipane preheat oven at 400F and roast your almonds between 10-15 minutes until they release their aromas, keep a close eye as they burn quickly, set aside and let cool for a few minutes; in a food processor process them into flour (technically is called meal for having their skin on) then proceed to add all the remaining ingredients and process until you have a paste, set aside until you are ready to assemble
2. For the fruit, peel and sliced soak them in some lemon juice, maple syrup and cinnamon for at least 30 minutes prior assembling (overnight is best) and set aside.
3. Preheat oven at 390F
4. For the crust, in a food processor place all your dry ingredients and pulse a few times to combine, add flax gel and vinegar and pulse a few more times, now take your cold/harden butter chopped into pieces and add to the processor and pulse a couple of times and now add the water gradually until everything looks like wet sand-texture and it can stick when pressed form a disk, wrap in plastic and let rest in fridge for about 15 minutes max
5. To assemble roll out the crust to about a 12 inch diameter circle, spread the frangipane 2-3 inches from the edge of the crust and places apples and pears, to close the galette help yourself with some parchment paper to grab the crust from beneath as it is a bit fragile; once closed sprinkle some demerera sugar and bake for 40 minutes
6. Let cool for about 20 minutes before serving and drizzle some raw honey and now it’s ready to share