This pastry is a variant of a rustic, free-form tart featuring apples and formulated without gluten-containing ingredients. The absence of gluten necessitates the utilization of alternative flours, such as almond, rice, or tapioca flour, to achieve a suitable crust structure. A common example is a dessert comprising sliced apples arranged artfully on a circular, gluten-free crust, the edges of which are folded inward to partially enclose the fruit filling.
Its appeal stems from its relative simplicity compared to traditional pies, offering a quicker and less demanding baking experience. Its creation serves individuals with celiac disease, gluten intolerance, or those adhering to a gluten-free diet, allowing them to enjoy a classic apple dessert without adverse health effects. The dessert traces its roots to the French galette, a simple, round, flat cake or tart, adapted here to meet specific dietary restrictions.
