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Apple Galette with Rum Spiced Dulce de Leche {gluten-free}

Easier than apple pie, this galette comes together quickly in a symphony of tastes and textures.
Prep: 20 minutes
Cook: 45 minutes
Chilling time: 30 minutes
Total: 1 hour 35 minutes
Servings: 10 servings, 1 large galette
Author: The Bojon Gourmet


  • 1 recipe gluten-free pie pastry
  • oat flour, for rolling the dough
  • 1 cup dulce de leche (store-bought or homemade), (300 g)
  • 2 tablespoons dark rum (such as The Kraken), (30 ml)
  • ½ teaspoon cinnamon
  • ¼ teaspoon chipotle powder or cayenne , (more or less to your taste)
  • ½ teaspoon flaky salt (such as Maldon)
  • 4-5 large, tart baking apples , (2 pounds / 900 grams)
  • juice from ½ a lemon , (1-2 tablespoons)
  • 2 tablespoons heavy cream or milk, for brushing edge of crust, (30 ml)
  • 2 tablespoons unsalted butter, in small pieces, (30 g)
  • 2 tablespoons sugar, (25 g)
  • barely sweetened whipped cream or vanilla ice cream, for serving


  • Roll the dough between two large sheets of parchment paper, dusting it with oat flour and flipping the whole thing over as needed to prevent sticking, to make a 14-inch round that is roughly 1/4-inch thick. If the dough cracks or tears, just squish it back together; it can take quite a lot of abuse. Trim the edges, then slide the parchment and dough onto a large baking sheet and chill until firm, 30 minutes.
  • In a medium bowl, stir together the dulce de leche, rum, cinnamon, chipotle and salt. Chill until needed.
  • Position a rack in the lower third of the oven and preheat to 400ºF.
  • Peel, halve and core the apples and cut them into 1/4 - 1/2-inch thick wedges. Remove the dough from the refrigerator and spread with half of the dulce de leche mixture, leaving a 2-inch border. Fan the apple slices over the dulce de leche in concentric circles starting from the outside and overlapping the slices. Drizzle the apples all over with the lemon juice and dot with the butter. Fold the edge of the dough up over the fruit to form a crust, pleating it as you go. Brush the edge of the dough with the cream, then sprinkle the crust and apples all over with the sugar.
  • Bake the galette until the crust is golden and the apples are bubbling, 45-60 minutes, rotating halfway through for even baking. Remove from the oven and drizzle with as much of the remaining dulce de leche as you like. Cut into wedges and serve with ice cream or whipped cream.
  • The galette is best the day of baking while the crust is crisp, but extras will keep, refrigerated airtight, for up to 3 days.


Nutritional values are based on one of ten servings.


Calories: 204kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 222mg | Potassium: 106mg | Fiber: 2g | Sugar: 10g | Vitamin A: 170IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 0.8mg
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