Gluten-Free Apple Galette

Ingredients

• For the crust:
• 4 ounces white rice flour
• 1.25 ounces sweet rice flour
• 1 ounce tapioca starch
• 2 tablespoons granulated sugar
• 3/4 teaspoon salt
• 4 ounces butter, chilled and cut into six pieces
• 3 tablespoons vegetable shortening, chilled
• 2 ounces ice water
• For the filling:
• 3 medium Granny Smith apples, peeled, cored and sliced into 1/4-inch slices
• 2 tablespoons cornstarch
• 2 ounces granulated sugar
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon ground cinnamon
• Extra granulated sugar for sprinkling

Directions

1. For the crust, add the white rice flour, sweet rice flour, tapioca starch, granulated sugar and salt to a food processor. Pulse briefly to mix. Drop in the butter and shortening, then pulse 8 to 10 times in 1-second bursts, until the fat is broken down and the mixture looks like coarse crumbs with no big pieces remaining.
2. Pour in the water and process only until the dough gathers into a ball, about 5 seconds. Transfer the dough to a counter lightly dusted with white rice flour, shape it into a round, and wrap it snugly in plastic wrap. Refrigerate for 2 hours or overnight.
3. To assemble the galette, set a rack in the middle of the oven and heat the oven to 425 degrees F. Take the dough out of the refrigerator and let it rest on the counter for 10 minutes. While it sits, use a wooden spoon to toss the apple slices with the cornstarch in a large bowl.
4. Make sure the apples all have a light coating of cornstarch, then add the sugar, lemon juice and ground cinnamon. Stir until everything is evenly combined.
5. Set the dough on a 16.5 x12.5-inch piece of parchment. Dust the top generously with white rice flour, then roll it into a 12-inch circle. Move the parchment, with the dough on it, onto a rimmed baking sheet.
6. Mound the filling in the middle of the dough, keeping a 3-inch edge clear all the way around. Fold that border up and over the apples, letting it pleat naturally as you work. The filling should still show in the center. If the dough needs a little help moving, slip your hand under the parchment and lift from below as you fold. Scatter plenty of granulated sugar over the crust edge.
7. Bake for 15 minutes. Lower the oven temperature to 350 degrees F and continue baking for 20 minutes, until the crust is golden brown and the filling is bubbling.
8. Take the pan out of the oven and let the galette cool on the pan before moving it to a serving plate.