This isn’t my first galette recipe on the blog. This summer I made a delicious lemon & blueberry gluten free galette & when blueberries come back into season, I definitely recommend you make it!

I love this non fussy galette crust. It’s super easy & the perfect dessert to serve any time of year. I wanted to find a way to incorporate some of my favorite winter fruits & I have to be honest, these flavor combos kinda blew my socks off. As in… I could eat a whole galette myself. My jeans say no but my heart, my heart it says Ohhhhhh, YES. Yes, I’d love to eat the entire rosemary, apple and pear gluten free galette… I’m sure some of you can relate.

Another change I’ve made is the crust. I spent some time trying to create my own gluten free flour blend recipe & here’s where I get to be totally honest with you. I don’t think it’s worth my time right now to create a recipe for a gluten free all purpose flour blend.

First, I don’t bake enough to necessitate creating my own recipe. Second, when I polled several of you on Instagram, most people told me they either hate when people have them make a blend or they just sub in their own store bought, gluten free, one for one flour no matter what the recipe calls for anyway.

I was experimenting with a few different flour blends but I had a feeling Arthur might be reacting to oat flours. I was frustrated by a lot of the blends that also contained thickeners & I like the fact that the King Arthur brand doesn’t. The ingredients are – if I were to take upon the painful task of creating my own recipe blend – what I would likely use anyway. Specifically, rice flour, tapioca starch, potato starch & brown rice flour.

As I mentioned, if I were baking daily (I’m not) & if baking were something that just came naturally to me (it doesn’t) then creating my own recipe for a blend might be something I’d invest my time & money (whew lawd ingredients are expensive) into doing. But for now, it’s not.

So this recipe will call for King Arthur’s Gluten Free Multi Purpose Flour. If you’re into more DIY ingredients, you can check out the lemon and blueberry gluten free galette crust.

How to prepare my rosemary apple and pear galette

  • PREPARATION TIME: 15 mins
  • COOK TIME: 35 mins
  • TOTAL TIME: 50 mins
  • AUTHOR: Trisha

INGREDIENTS

  • For the crust:
  • 1 cup King Arthur Gluten Free Multi Purpose Flour
  • 6 Tablespoons Chilled Butter, divided (Use Organic Palm Shortening for dairy free option)
  • ½ teaspoon Salt
  • 7 Tablespoons Cold Water (approx.)
  • 1 Tablespoon Fresh Rosemary, chopped
  • Tapioca Flour for dusting
  • For the filling:
  • 1 Pear, sliced
  • 1 Apple, sliced
  • ¼ cup Maple Sugar (or Organic Cane Sugar)
  • 2 Tablespoons Lemon Juice
  • 1 Tablespoon Tapioca Flour
  • 1 teaspoon Cinnamon

INSTRUCTIONS

  1. Preheat the oven to 400.
  2. Assemble the crust by putting the flour & salt in a large bowl.
  3. Add the butter in, one tablespoon at a time, by cutting it into the flour with forks or a pastry blender. Be careful not to overwork the butter.
  4. Add rosemary.
  5. Slowly add in cold water, 1 to 2 tablespoons at a time, mixing after each one is added. You’ll need approximately 7 tablespoons of water & once the dough can be shaped with your hands, that will be enough. Dough will feel slightly wet while you’re forming it into a ball. You can dust the outside with tapioca flour to make it easier to handle.
  6. Place dough in the refrigerator while you make the filling.
  7. To make the filling, place all the filling ingredients in a bowl & mix until well combined. Set aside.
  8. Remove the dough from the refrigerator & place it on a piece of parchment paper dusted with tapioca flour. Place another piece of parchment paper on top to cover the dough while you roll it into a circle.
  9. Circle will be approx. 10 inches wide.
  10. Gently remove the top piece of parchment paper & pour the filling into the center of the dough.
  11. Gently fold the dough up around the edges of the filling & press it together.
  12. Place on a baking sheet & bake for 30-35 minutes until fruit is soft. Crust won’t brown like traditional crust.

Looking for the other beauty in these images? Check out my other recipe, Pear and Cranberry Gluten Free Galette.

Want more fall & winter dessert recipes?

Don’t miss my Blood Orange and Lemon Curd.

Or my Gluten Free Olive Oil & Pluot Cake.

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