Healthy Sugar-Free Apple Galette

Ingredients

The dough

180 grams (6.3 ounces) dry cottage cheese
2 medium eggs
300 grams (10.6 ounces) all-purpose flour
0.5 teaspoon baking powder
Jerusalem artichoke syrup, to taste

The filling

3 medium apples
Cinnamon, to taste
Jerusalem artichoke syrup, to taste

Equipment

Sieve
Essential for achieving a smooth, lump-free cottage cheese mixture.
Mixing Bowls
Use different sizes for efficient mixing of ingredients.
Rolling Pin
Makes rolling the dough to an even thickness easier.
Parchment Paper
Keeps the dough from sticking and makes for easy transfer to the baking sheet.
Baking Sheet
Choose a sturdy, flat sheet for even baking.
Plastic Wrap
Helps in chilling the dough without drying it out.
Pastry Brush
Handy for brushing syrup over the finished galette.

Instructions

Step 1

Step 1: Pass the cottage cheese through a sieve, and add the eggs. Gradually mix in the flour until a dough forms. Shape the dough into a ball, wrap it in plastic wrap, and place it in the refrigerator for 30 minutes. Chilling the dough helps it become more manageable and prevents it from shrinking during baking.

Step 2

Step 2: After the dough has chilled, roll it out on parchment paper with plastic wrap on top to prevent sticking. Rolling out dough between parchment paper and plastic wrap creates less mess and ensures even thickness.

Step 3

Step 3: Arrange the apple slices evenly on the rolled-out dough, sprinkle with cinnamon, and drizzle with Jerusalem artichoke syrup to taste. For even flavor distribution, mix the apples with cinnamon in a bowl before placing them on the dough.

Step 4

Step 4: Fold the edges of the dough over the apples, creating a rustic, free-form shape. Make sure to fold the edges snugly to prevent the filling from leaking out.

Step 5

Step 5: Preheat the oven to 180°C (356°F). Bake the galette for 30-35 minutes, or until the crust is golden brown and the apples are tender. Check for doneness by inserting a skewer into the apple; it should be soft.

Step 6

Step 6: Before serving, drizzle the finished galette with honey or additional Jerusalem artichoke syrup. Let the galette cool slightly before drizzling to avoid overly soggy crust.

Servings

🍏 **This apple cinnamon galette** is a versatile dessert that pairs wonderfully with various accompaniments. Serve it warm right out of the oven with a scoop of vanilla ice cream melting beautifully alongside it. The combination of warm apples, cinnamon, and creamy ice cream is to die for!

For an elegant dinner party, garnish each slice with a dollop of whipped cream and a sprinkle of cinnamon or powdered sugar. You'll have your guests *oohing and ahhing* over both presentation and taste.

If you’re enjoying a cozy evening in, pair your galette with a hot cup of tea or a latte. The flavors blend perfectly, making it a moment of pure indulgence. ☕💕

*Looking to add a savory twist?* Try serving it with a slice of sharp cheddar or brie cheese. The balance of sweet and savory notes will tantalize your taste buds.

Variations

🌱 Going *gluten-free*? Sub in your favorite **gluten-free flour blend** for the regular flour. Ensure it's a 1:1 substitute to maintain the dough's texture.

🌿 For a *vegan* version, swap the eggs with **flax eggs** (1 tbsp of flaxseed meal + 2.5 tbsp of water, per egg) and use a **vegan butter substitute** for a rich, flaky crust.

✨ Feeling adventurous? Add a handful of chopped nuts or raisins to the filling for added texture and flavor. These variations ensure everyone can enjoy this delightful pastry!

Faq

Why does my dough crack when I roll it out?
This often happens if the dough is too cold. Let it sit at room temperature for a few minutes before rolling.
Can I use a different type of syrup instead of Jerusalem artichoke syrup?
Absolutely! Honey, maple syrup, or agave nectar are great alternatives.
How can I make the crust more flavorful?
Add a pinch of salt and a teaspoon of sugar to the dough for an enhanced taste.
Can I prepare the dough in advance?
Yes, you can make the dough a day ahead and keep it chilled in the refrigerator until ready to use.
What type of apples are best for this galette?
Granny Smith apples are ideal due to their tartness, but Honeycrisp or Fuji apples work well too.
How do I prevent the bottom crust from becoming soggy?
Sprinkle a layer of ground nuts or breadcrumbs on the dough before adding the apple filling to absorb excess moisture.