Rhubarb and Apple Galette

Desserts

By Liberty Browne, Homespun Capers

This rustic free-form tart is just the sort of dessert I want in winter: fragrant baked fruit, sweet but not sickly, with a crisp pastry shell. Gluten free and vegan pastries are notoriously hard to get good results with, often leaving you with cracks and a dry crumbly texture. Fear not! The psyllium husk is the trick here to give this dough some elasticity and hold, as well as the grating of the coconut oil; the result is a crisp and golden pastry that you can easily slice. Fully adaptable to other fruits you have on hand, this is the simplest of pies, and a great place to start for maximum results with minimal effort. I like rhubarb on the tart side, but feel free to sprinkle with extra coconut sugar if you prefer.

Ingredients
Method

Galette Pastry
⅔ cup Coconut Oil (warm jar to liquid)
½ cup gluten free oat flour (gf rolled oats processed to a fine flour)
½ cup brown rice flour (+ more to flour workspace)
¼ cup almond meal (activated almonds processed to meal)
¼ cup potato flour (starch)
2 tsp ground psyllium husk
2 tsp Coconut Sugar
½ tsp ginger powder (optional)
¼ tsp sea salt
½ cup iced cold water
Galette Filling
⅓ cup + 2 tbls Coconut Sugar
1 ½ tbps arrowroot (or corn starch)
2 tsp lemon juice
1 tsp Vanilla Powder
1 large tart apple (I use granny smith)
5 thin stalks of rhubarb, trimmed and leaves discarded
2 tbps Activated ABC Butter
1 tsp plant-based milk

Step 1Pour the coconut oil into a small baking paper lined bowl or cup and place into the freezer until set.
Step 2In a large bowl, add all the dry dough ingredients and stir with a wooden spoon to incorporate and break up any clumps. Remove the coconut oil from the freezer and peel away from the paper. Grate the block of oil into the dry ingredients using a box (cheese) grater and stir to incorporate.
Step 3Start to add a little of the iced water at a time, stirring through, till the mixture can be squeezed together in your hand. Make sure you test the mixture with each addition of water so you don't add too much - you want a firm dough that just sticks together upon squeezing. Continue to add water till it is no longer crumbly and discard any unused water. Incorporate the dough into a ball and kneed a few times, then wrap loosely in a plastic bag and refrigerate for at least 30 min.
Step 4In a small bowl add ⅓ cup of the coconut sugar, 1 tbls of the arrowroot, lemon juice and vanilla powder and stir to form a paste. Quarter and core your apple, and thinly slice (about .5cm), and chop your rhubarb into 5cm batons.
Step 5Set your oven to 180C. Place a large piece of baking paper on your workspace and sprinkle with brown rice flour. Let the dough rest at room temperature for 10 minutes then place on the prepared paper. Sprinkle with flour and use a rolling pin dusted with flour to roll out to a rough circle shape about .5-1cm in thickness. Sprinkle with flour and continue to dust your rolling pin to prevent sticking (alternatively, you can roll the dough out with another piece of paper on top). Trim messy edges and patch up any cracks with the excess dough. Carefully slide the paper with the dough onto a large baking tray.
Step 6Spread the ABC butter on the pastry leaving a blank edge of at least 4cm. Sprinkle with 1½ tbsp coconut sugar and ½ tbsp arrowroot. Arrange apple pieces onto the ABC Butter and use a pastry brush to coat with the sugar lemon mix. You can do one or two layers of apple here. Toss the rhubarb in the sugar lemon mix till completely covered and arrange batons on pastry.
Step 7Gently fold the edges of the pastry up and over the sides of the fruit and brush the exposed pastry with the milk. Sprinkle with remaining coconut sugar and bake on the middle shelf of your oven for 50min until pastry is crisp and fruit is cooked through. Leave to cool 10 minutes before serving sprinkled with activated almonds, and a spoonful of coconut yoghurt or your favourite ice cream.