Apple-Ginger-Walnut Galette – GFCFSF
June 27, 2014
Apple-Ginger-Walnut Galette - GFCFSF
3/4 cup raw walnuts
3/4 teaspoon kosher salt
1 1/4 cups GF flour mix
1/2 cup cold Earth Balance SF margarine
1/4 cup sugar
2 large egg yolks
3 large apples (Pink Lady or Gala), peeled, cored and thinly sliced
1/4 cup chopped walnuts
1/4 cup chopped crystallized ginger (or more; if you like ginger, use 1/2-3/4 cup)
2 tablespoons brown sugar
1 tablespoon GF flour mix
3/4 teaspoon cinnamon
2 teaspoons turbinado or organic granulated sugar
Preheat oven to 375°. Process walnuts, salt, and flour in a food processor until nuts are very finely ground; transfer to a medium bowl and set aside. Process margarine and sugar in food processor until smooth. Add egg yolks and pulse just to combine. Add reserved walnut mixture and pulse just until blended. Gather into a ball, flatten into a disk, and wrap in plastic. Chill for at least 2 hours.
DO AHEAD: Dough can be made 1 day ahead. Keep chilled. Let stand at room temperature for 15 minutes before rolling out.
Heat oven to 400°F. In a bowl, toss apples with walnuts, ginger, 2 tablespoons sugar, flour and cinnamon. Roll out dough on a sheet of floured parchment paper to a 14-inch round about 1/8-inch thick, dusting dough with flour as needed to prevent sticking. Arrange apple slices in one layer to form a circle about 1 1/2 inches from edge of pie crust; fill in circle with more slices. Scrape any remaining walnuts and ginger from bowl onto apples. Gently fold edges of crust over outer edge of apple filling using the parchment paper to form a thick crust. Mend any cracks in the crust with your fingers. Beat the egg in a small bowl and brush onto crust. Sprinkle with turbinado sugar. Bake until crust is golden brown and apples are soft, 30-40 minutes. Cut into 8 slices and serve.