Oh yes.

Galette success. This was another one of those, “are you sure this is gluten free?” delights. A friend actually tried to smack the galette out of my hand when he saw me taking a bite, assuming I was about to poison myself. Nope, all gluten free, dairy free, and full of flavor. I think I found my new favorite savory crust. It’s an adaptation of the pie/galette I created a few months back and that was an adaptation of the pie crust from a Blackbird Bakery crust.

Since it was Rosh Hashanah, I wanted plenty of apple dishes. Tart apples go so well with sweet caramelized onions. Finca Pura Vida has been selling bags of their sweet onions so I grabbed 5 pounds of those and had more than enough for all of the dishes I created in the last couple of weeks. I decided to make two small galettes this time so it was slightly easier to work with. However, the dough held together so well I could easily have made this just one large galette. Because I had two though, I did a little extra experimenting and made one with roquefort and one without. I must admit I loved what the stinky sheep’s cheese brought to the table. I also think walnuts and chopped rosemary would be delightful next time (this time I used the rosemary just as a garnish). Perhaps when it’s not a Jewish holiday, I’d probably fry up some pancetta and throw that in with the onions.

The Crust
3/4 cup plus 2 Tablespoons sweet rice flour (mochiko)
3/4 cup plus 2 Tablespoons tapioca flour
1/4 cup sorghum flour
1/2 cup arrowroot powder
1/4 cup cornstarch
1 1/2 teaspoons guar gum
1/2 teaspoon kosher salt
1 Tablespoon sugar
8 Tablespoons earth spread butter
2 Tablespoons shortening
2 eggs, beaten
6-8 Tablespoons ice water
extra olive oil, an egg, kosher salt for brushing

Combine all dry ingredients in a large bowl. Add the butter and shortening and combine with your fingertips until the dough resembles small peas. Add the eggs and then 1 Tablespoon at a time of the ice water until the dough can be formed into a bowl with your hands.

Lightly knead the dough in the bowl, adding more Mochiko if it’s too wet to handle. Form the dough into a ball, or 2 if making 2 galettes, and wrap in plastic wrap. Refrigerate the dough for an hour, and up to 24 hours.

The Filling and the Assembly
2 Tablespoons earth spread butter
1 Tablespoon olive oil
5-6 cups onions, sliced thinly
2 large crisp apples (I used pink lady)
1/4 cup blue cheese
1 long rosemary sprig

Preheat the oven to 400. Heat the butter and olive oil in a large skillet over low-medium heat. Add the onions and saute over heat until completely soft, about 20-25 minutes (since it’s such a large amount). Peel and core the apples. Slice into thin slices.

Let the dough sit for 10 minutes before rolling it out. Roll out 1 piece of the dough at a time. Make sure to dust the parchment paper with the glutinous rice flour. Roll the dough and flip it over once (within the parchment paper) and dust the other side too. This will make it easy to move it over to the back of a cookie sheet pan.

Once on the sheet, pile half of the onions in the center, then half of the sliced apples. Crumble the blue cheese on top and then some of the rosemary. Now fold over each “end” of the dough. I like more filling to crust, so I pile it up, spread it out and then the dough does not fold all the way over. Some people prefer the dough to completely cover the filling.

Prepare the wash: in a small bowl, whisk the egg and 1 Tablespoon olive oil together. Brush the top of the crust and the filling thoroughly. This is extra important for gluten free crust: it keeps it moist and allows it to brown nicely. Sprinkle with fleur de sel or kosher salt.

Bake for 35-40 minutes at 400 degrees. The crust should be golden brown.