Paleo Apple Galette

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Paleo Apple Galette

Galette a French term used in various types of flat or round crusty pastry.  I love making a rustic dessert filled with fruit for Thanksgiving or when entertaining. 

Let the dough refrigerate for a minimum of 6 hours.

PS:  You will notice some fresh thyme in my dessert.  I had some handy and wanted to add some to the apples.  Go ahead be creative!


  • -----Crust-------
  • 1 cup tapioca flour
  • 1 cup almond flour
  • 2 tablespoons coconut sugar (plus more for the top)
  • 3/4 teaspoon sea salt
  • 2 sticks unsalted butter (16 tablespoons), cold (cut into cubes)
  • 2 large eggs, room temperature (divided)
  • 1/4 cup ice cold water
  • -----Apple Filling-------
  • 4 apples, peeled, cored and sliced
  • 1 teaspoon tapioca flour
  • 1/4 cup coconut sugar
  • 1 lemon juiced (about 1 teaspoon)
  • 1 teaspoon cinnamon


  1. Add tapioca flour, almond flour, coconut sugar and sea salt in a food processor. Pulse about 4 times.  Just to incorporate the ingredients.

  2. Add in cold butter then pulse about 5 or 6 times.  Add in 1 egg and pulse again until incorporated and the consistency resembles a crust. Pour in the ice water. Continue to pulse a few times. Do not over process!

  3. Transfer dough to a work board and sprinkle a little tapioca flour and form into a disk. Cover is clear wrap and refrigerate for 6-9 hours.

  4. When ready to assemble the Galette preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

  5. In a bowl add the apples, tapioca flour, coconut sugar, lemon juice and cinnamon.  Toss together to evenly coat the apples.  Set aside.

  6. Remove the dough from the refrigerator.  Sprinkle some tapioca flour on a work board then place the dough to roll out to a circle that will fit in your prepared baking sheet.  Leaving a 1 inch boarder.  

  7. Place the apple filling to the center of the dough circle and move outwards to about 2 inches before the edge of the disk.  Fold the sides of the dough to come over the apples about 1 1/2 inch leaving a large opening in the center.  

  8. Whisk remaining egg in a small bowl and brush the sides of the dough then sprinkle some coconut sugar around the edges.  

  9. Bake for about 45-50 minutes or until the crust is golden and crispy.  Let cool and slice into wedges then enjoy!

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