10 Ingredient Apple Galette

Delicately sweet, warm cinnamon and apples wrapped up in a savory crust with flakes of sea salt. Sometimes you just need a little something to warm the heart. This 10-ingredient vegan + gluten-free apple galette is easy to prepare and will permeate your house with seasonal scents.

The apple galette is sweetened with just a forth of a cup of maple syrup, and goes perfectly with a scoop of your favorite vanilla ice cream slightly melted on top. If you have any leftovers, enjoy it by itself for breakfast or an afternoon treat. And, if apples aren’t your thing, you can sub pears and perhaps add a nice crunch with some roasted walnuts or pecans.

The buckwheat flour adds a roasted note that works well with the cinnamon, apples and maple syrup sauce. For the remaining flour, I use King Arthur’s gluten-free all-purpose blend because of the mix of flours, it measures cup-for-cup to standard flour and has no xanthum gum. You can use any flour of choice here, and certainly regular flour would work if you don’t have a gluten allergy.

10 Ingredient Apple Galette

Gluten-free, Vegan, Soy-free, Nut-free

Serves: 6-8

Prep time:

Cook time:


medium mixing bowl


pairing knife

food processor

baking sheet

parchment paper or non-stick mat

rolling pin, or use hands

basting brush

pie slicer or knife

*Optional 9-inch cake pan for measuring dough



3-4 gala apples

juice from 1/2 a lemon

1 cup (130 g) King Arthur’s all-purpose gluten-free flour without xanthum gum

1/4 cup (34 g) buckwheat flour

1/2 cup Miyokos butter or butter of choice, chilled

1/3 cup plus 3 tablespoons ice cold water

A generous pinch of Maldon sea salt

1/4 cup maple syrup

2 tablespoons neutral cooking oil such as coconut or avocado

1 teaspoon cinnamon

1/2 teaspoon nutmeg

*Optional coconut sugar to top

*Optional vanilla bean ice cream of choice to serves



In a medium mixing bowl, combine the gluten-free flour, buckwheat flour and salt. Stir together and transfer to a food processor.

Cut the chilled butter into smaller pieces and add to the food processor. Have your ice water ready; pulse the flour and butter as you slowly add the cold water through the top of the food processor. The dough will eventually come together in a ball around the sides when it’s ready. If it doesn’t, add more cold water one tablespoon at a time.

Using a spatula, transfer the dough back to the mixing bowl; cover and place in the refrigerator while you prepare the other ingredients.

Preheat the oven to 400 F. In a small bowl or Pyrex measuring cup, whisk together the maple syrup, oil, cinnamon and nutmeg.

Then, slice the apples into quarters, removing the core. Turn the apples quarters on their flat side, cut each quarter into very thin slices (try to keep them intact as you do so). Squeeze the lemon juice over the apples to prevent them from browning.

Next, remove the dough form the refrigerator and place on a floured piece of parchment paper on a flat surface. Roll out the dough into a rough circle, about 12-inches round. Transfer the dough, along with the parchment paper, to a baking sheet.

If you have one on hand, use a 9-inch round cake pan to lightly imprint a circle in the middle of your dough. You will place the apples inside this circle. Altnernatively, estimate at least 2-inches of dough around the apples.

Take each sliced apple quarter, fanning out the thin slices inside the galette; start from the outside edges and move toward the center. Do this in opposing directions with each sliced quater, in a crosshatch pattern. Use a basting brush to generously brush the apples with the maple syrup sauce.

Then, fold the edges of the dough over the apples and (optionally) sprinkle with some coconut sugar. Bake on the middle rack of the oven for about 40 minutes, until the apples begin to caramelize and the dough is crisp and lightly browned around the edges; rotate the pan halfway through cooking.

When the galette is ready, remove from the oven and allow it to cool for about 10 minutes. Dust with flakes of Maldon sea salt; slice and serve with your favorite vanilla ice cream. Store in an airtight container at room temperature for up to two days.