Apple & Squash Hazelnut Pastry Galettes
Author: 
Recipe type: Dessert
Cuisine: Halloween
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A sophisticated, yet easy dessert recipe using Autumn's finest squash & apple encased in a hazelnut pastry. Gluten free and vegan.
Ingredients
Pastry
  • 50g hazelnuts, ground into a flour in a food processor
  • 30g brown rice flour
  • 30g oat flour
  • 20g sorghum flour
  • 10g tapioca starch (or sub the rice, oat, sorghum and tapioca for 90g gluten free flour)
  • 1 Tbs brown unrefined sugar (I used light muscovado)
  • ½ tsp baking soda
  • 40g coconut oil
  • 1 flax egg (1 Tbs ground flax + 3 Tbs water mixed and left sat out for 15 minutes)
Filling
  • 400g chunk of squash (I used crown prince)
  • 1 tbs coconut oil
  • 60mls coconut cream
  • 1 tbs maple syrup
  • ½ tsp ground cinnamon
  • ½ tsp vanilla extract
  • pinch salt
  • 1 red apple, cored, quartered and sliced into thin slices.
  • Extra muscovado sugar for dusting
  • Serve with whipped coconut vanilla cream
Instructions
  1. Pre-heat oven to 200°C
  2. First roast your squash. No need to peel or chop the squash, just make sure is clean, rub the fleshy edges with coconut oil and place flesh side down on a baking tray. Roast in the oven for 1 hour. Then remove and wait till it's cool enough to handle.
  3. While the squash is roasting make the pastry. Make up your flax egg and leave to gel up for 15 minutes. Combine the hazelnut flour with the other flours, sugar and baking soda, making sure there are no clumps. Then add the coconut oil cutting it into the flours, when crumble-like add the flax egg bit by bit and bring the dough together into a ball. If too wet add a bit more flour. Wrap in cling film and chill in the fridge for 30 minutes.
  4. Now make your galette filling. Scoop out the flesh of the squash and place in a blender, add the coconut cream, maple syrup, vanilla and salt. Blend until smooth and creamy. Taste and adjust sweetener if necessary.
  5. Lower the oven to 180°C for baking the galettes.
  6. Now you are ready to assemble the galettes. Remove the pastry from the fridge and divide into 6 equal pieces. Using your hands roll the pastry into a ball, and then flatten on a large parchment lined baking tray. Add a sheet of parchment on top and using a rolling pin shape the dough into an approximate 7cm diameter circle around 3mm thick. Add a heaped tablespoon of the squash puree in the centre of the galette, and add 3 slices of apple on top. Very gently using your fingers and a blunt knife ease up the sides of the circle and fold them in over the edges. Repeat with the rest of the dough.
  7. Sprinkle a tiny bit of sugar over the galettes and slide the baking tray into the oven. Cook for 25 minutes, until the pastry and apples have browned.
  8. Allow to cool for a few minutes, before serving with whipped coconut cream for dessert
Notes
To make whipped coconut cream, place a carton or small tin of coconut cream (not creamed coconut) in the fridge for a few hours to solidify. When ready to eat, scoop out all the cream from the carton into a large bowl, add a pinch of vanilla powder (or equivalent), and using an electric whisk whip till the cream is smooth. Refrigerate if not eating straight away, and re-whip if necessary just before eating. It won’t hold like whipped dairy cream will.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/apple-squash-hazelnut-pastry-galettes/