Anchor ads are not supported on this page.

4S Ranch Allied Gardens Alpine Baja Balboa Park Bankers Hill Barrio Logan Bay Ho Bay Park Black Mountain Ranch Blossom Valley Bonita Bonsall Borrego Springs Boulevard Campo Cardiff-by-the-Sea Carlsbad Carmel Mountain Carmel Valley Chollas View Chula Vista City College City Heights Clairemont College Area Coronado CSU San Marcos Cuyamaca College Del Cerro Del Mar Descanso Downtown San Diego Eastlake East Village El Cajon Emerald Hills Encanto Encinitas Escondido Fallbrook Fletcher Hills Golden Hill Grant Hill Grantville Grossmont College Guatay Harbor Island Hillcrest Imperial Beach Imperial Valley Jacumba Jamacha-Lomita Jamul Julian Kearny Mesa Kensington La Jolla Lakeside La Mesa Lemon Grove Leucadia Liberty Station Lincoln Acres Lincoln Park Linda Vista Little Italy Logan Heights Mesa College Midway District MiraCosta College Miramar Miramar College Mira Mesa Mission Beach Mission Hills Mission Valley Mountain View Mount Hope Mount Laguna National City Nestor Normal Heights North Park Oak Park Ocean Beach Oceanside Old Town Otay Mesa Pacific Beach Pala Palomar College Palomar Mountain Paradise Hills Pauma Valley Pine Valley Point Loma Point Loma Nazarene Potrero Poway Rainbow Ramona Rancho Bernardo Rancho Penasquitos Rancho San Diego Rancho Santa Fe Rolando San Carlos San Marcos San Onofre Santa Ysabel Santee San Ysidro Scripps Ranch SDSU Serra Mesa Shelltown Shelter Island Sherman Heights Skyline Solana Beach Sorrento Valley Southcrest South Park Southwestern College Spring Valley Stockton Talmadge Temecula Tierrasanta Tijuana UCSD University City University Heights USD Valencia Park Valley Center Vista Warner Springs

Gluten-Free Apple Galette

Recipe by Mary Kay Waters, owner, Waters Fine Foods & Catering

I definitely grew up thinking about food. My father planted apple and pear trees, and all winter we had apples and vegetables in our cold cellar. When my mom told me that a friend or relative was coming for dinner, I could recite the last dish she made for them. I remembered people by what they ate.

I studied nutrition in college, but at the time, the only thing I could do with that degree was to work in an institutional setting, and I knew I didn’t want to do that. After college, I went to the CIA in New York and then worked for a chef for ten years in Washington DC and northern Virginia.

I moved to San Diego with my husband and started my catering business in 1990. We were on Morena Boulevard and there was no place to eat lunch back then. About 11 years ago, we tried a “gourmet-to-go” approach for people who wanted lunch or dinner to go. It was so successful that we opened another store in North County. We have quite a few vegan and gluten-free options now. I make gluten-free eclairs that taste even better than the real ones because the brown-rice flour I use makes them crispier.

Often I bring home what I make in the shop for dinner. My boys will ask what’s for dinner and I’ll say, “Well, there’s chicken pot pie or steak or gluten-free veggie lasagna.”

I’ll go through the whole list, and half the time, they’ll say, “Can’t you just cook something?” Luckily, they are into food just like I am, and they like to cook, too. We go to the farmers’ markets together. We’ll grab a local chicken and roast it or get some fresh fish and make sushi.

What’s funny is now I’ve come full circle. I’ve gone from not wanting to be in an institutional setting to wanting to change the kind of food that is served in the institutional setting. Now, a goal of mine is to improve the quality of food served in office buildings. We recently partnered with Alexandria Real Estate Equities and now serve local, organic food at Fibonacci’s Bistro in the Campus Pointe complex in UTC.

It’s a green building, we serve healthy food, and we started an organic garden on the grounds, as well. With a little training and proper buying, good, fresh food doesn’t have to be more expensive.

INGREDIENTS

Sponsored
Sponsored

(Makes 2 tarts)

Crust

  • ¾ cup brown rice flour
  • ¾ cup tapioca flour
  • ¾ cup cornstarch
  • 2 tsp. potato flour
  • 1 tsp. xanthan gum
  • ½ tsp. sea salt
  • 1 T. sugar
  • 1-1/2 sticks unsalted butter, cut into small pieces and then chilled
  • 1 T. white wine vinegar
  • 4 T. ice water

Apple Filling

  • 6 Fuji or local apples, peeled, cored, and thinly sliced
  • ½ cup sugar
  • ½ tsp. cinnamon
  • pinch salt
  • ½ lemon, squeezed
  • ½ tsp. lemon zest (optional)
  • 2 T. cornstarch

Galette

  • 1-2 tsp. light cream
  • 2 tsp. sugar crystals

HOW TO DO IT

Add all the dry ingredients to a food processor. Pulse 4 or 5 times, until the dry ingredients are mixed. Add the butter and pulse until the mixture has a consistency like sand. Drizzle the vinegar and water over the mixture and pulse 3 or 4 times. Remove the dough from the processor carefully, gather into a ball, wrap with plastic wrap, and refrigerate for at least 30 minutes or until ready to use.

In a large bowl, toss the apples with the sugar, cinnamon, salt, lemon juice and zest, and cornstarch. Let sit for 10–15 minutes.

Preheat the oven to 400 degrees. Remove the dough from the refrigerator and portion into 2 balls. Using a rolling pin, roll each ball of dough into a 1/8" circle. Layer apples on top of each circle of dough, starting in the center and spiraling out. Leave a ½"–2" border of crust. Fold the borders in towards the center of the tarts. Brush the tops of the apples and crust with light cream and sprinkle with crystal sugar. Bake at 400 degrees for 5–10 minutes, then lower heat to 325 and bake for approximately 45 minutes, or until apples have softened (test with a skewer or knife).

Serve with ice cream, crème fraîche, or Calvados whipped cream. Drizzle with warm caramel sauce if desired.

NOTE: Xanthan gum adds volume to the pastry without adding gluten. It can be purchased at Whole Foods or through Bob’s Red Mill at bobsredmill.com.

Here's something you might be interested in.
Submit a free classified
or view all
Previous article

March is typically windy, Sage scents in the foothills

Butterflies may cross the county

Recipe by Mary Kay Waters, owner, Waters Fine Foods & Catering

I definitely grew up thinking about food. My father planted apple and pear trees, and all winter we had apples and vegetables in our cold cellar. When my mom told me that a friend or relative was coming for dinner, I could recite the last dish she made for them. I remembered people by what they ate.

I studied nutrition in college, but at the time, the only thing I could do with that degree was to work in an institutional setting, and I knew I didn’t want to do that. After college, I went to the CIA in New York and then worked for a chef for ten years in Washington DC and northern Virginia.

I moved to San Diego with my husband and started my catering business in 1990. We were on Morena Boulevard and there was no place to eat lunch back then. About 11 years ago, we tried a “gourmet-to-go” approach for people who wanted lunch or dinner to go. It was so successful that we opened another store in North County. We have quite a few vegan and gluten-free options now. I make gluten-free eclairs that taste even better than the real ones because the brown-rice flour I use makes them crispier.

Often I bring home what I make in the shop for dinner. My boys will ask what’s for dinner and I’ll say, “Well, there’s chicken pot pie or steak or gluten-free veggie lasagna.”

I’ll go through the whole list, and half the time, they’ll say, “Can’t you just cook something?” Luckily, they are into food just like I am, and they like to cook, too. We go to the farmers’ markets together. We’ll grab a local chicken and roast it or get some fresh fish and make sushi.

What’s funny is now I’ve come full circle. I’ve gone from not wanting to be in an institutional setting to wanting to change the kind of food that is served in the institutional setting. Now, a goal of mine is to improve the quality of food served in office buildings. We recently partnered with Alexandria Real Estate Equities and now serve local, organic food at Fibonacci’s Bistro in the Campus Pointe complex in UTC.

It’s a green building, we serve healthy food, and we started an organic garden on the grounds, as well. With a little training and proper buying, good, fresh food doesn’t have to be more expensive.

INGREDIENTS

Sponsored
Sponsored

(Makes 2 tarts)

Crust

  • ¾ cup brown rice flour
  • ¾ cup tapioca flour
  • ¾ cup cornstarch
  • 2 tsp. potato flour
  • 1 tsp. xanthan gum
  • ½ tsp. sea salt
  • 1 T. sugar
  • 1-1/2 sticks unsalted butter, cut into small pieces and then chilled
  • 1 T. white wine vinegar
  • 4 T. ice water

Apple Filling

  • 6 Fuji or local apples, peeled, cored, and thinly sliced
  • ½ cup sugar
  • ½ tsp. cinnamon
  • pinch salt
  • ½ lemon, squeezed
  • ½ tsp. lemon zest (optional)
  • 2 T. cornstarch

Galette

  • 1-2 tsp. light cream
  • 2 tsp. sugar crystals

HOW TO DO IT

Add all the dry ingredients to a food processor. Pulse 4 or 5 times, until the dry ingredients are mixed. Add the butter and pulse until the mixture has a consistency like sand. Drizzle the vinegar and water over the mixture and pulse 3 or 4 times. Remove the dough from the processor carefully, gather into a ball, wrap with plastic wrap, and refrigerate for at least 30 minutes or until ready to use.

In a large bowl, toss the apples with the sugar, cinnamon, salt, lemon juice and zest, and cornstarch. Let sit for 10–15 minutes.

Preheat the oven to 400 degrees. Remove the dough from the refrigerator and portion into 2 balls. Using a rolling pin, roll each ball of dough into a 1/8" circle. Layer apples on top of each circle of dough, starting in the center and spiraling out. Leave a ½"–2" border of crust. Fold the borders in towards the center of the tarts. Brush the tops of the apples and crust with light cream and sprinkle with crystal sugar. Bake at 400 degrees for 5–10 minutes, then lower heat to 325 and bake for approximately 45 minutes, or until apples have softened (test with a skewer or knife).

Serve with ice cream, crème fraîche, or Calvados whipped cream. Drizzle with warm caramel sauce if desired.

NOTE: Xanthan gum adds volume to the pastry without adding gluten. It can be purchased at Whole Foods or through Bob’s Red Mill at bobsredmill.com.

Comments
Sponsored
Here's something you might be interested in.
Submit a free classified
or view all
Previous article

Navy solves San Diego homeless crisis by retiring four locally moored ships

Decommision Accomplished
Next Article

San Diego's Uptown Planners challenged by renters from Vibrant Uptown

Two La Jolla planning groups fight for predominance
Comments
Ask a Hipster — Advice you didn't know you needed Big Screen — Movie commentary Blurt — Music's inside track Booze News — San Diego spirits Classical Music — Immortal beauty Classifieds — Free and easy Cover Stories — Front-page features Drinks All Around — Bartenders' drink recipes Excerpts — Literary and spiritual excerpts Feast! — Food & drink reviews Feature Stories — Local news & stories Fishing Report — What’s getting hooked from ship and shore From the Archives — Spotlight on the past Golden Dreams — Talk of the town The Gonzo Report — Making the musical scene, or at least reporting from it Letters — Our inbox Movies@Home — Local movie buffs share favorites Movie Reviews — Our critics' picks and pans Musician Interviews — Up close with local artists Neighborhood News from Stringers — Hyperlocal news News Ticker — News & politics Obermeyer — San Diego politics illustrated Outdoors — Weekly changes in flora and fauna Overheard in San Diego — Eavesdropping illustrated Poetry — The old and the new Reader Travel — Travel section built by travelers Reading — The hunt for intellectuals Roam-O-Rama — SoCal's best hiking/biking trails San Diego Beer — Inside San Diego suds SD on the QT — Almost factual news Sheep and Goats — Places of worship Special Issues — The best of Street Style — San Diego streets have style Surf Diego — Real stories from those braving the waves Theater — On stage in San Diego this week Tin Fork — Silver spoon alternative Under the Radar — Matt Potter's undercover work Unforgettable — Long-ago San Diego Unreal Estate — San Diego's priciest pads Your Week — Daily event picks
4S Ranch Allied Gardens Alpine Baja Balboa Park Bankers Hill Barrio Logan Bay Ho Bay Park Black Mountain Ranch Blossom Valley Bonita Bonsall Borrego Springs Boulevard Campo Cardiff-by-the-Sea Carlsbad Carmel Mountain Carmel Valley Chollas View Chula Vista City College City Heights Clairemont College Area Coronado CSU San Marcos Cuyamaca College Del Cerro Del Mar Descanso Downtown San Diego Eastlake East Village El Cajon Emerald Hills Encanto Encinitas Escondido Fallbrook Fletcher Hills Golden Hill Grant Hill Grantville Grossmont College Guatay Harbor Island Hillcrest Imperial Beach Imperial Valley Jacumba Jamacha-Lomita Jamul Julian Kearny Mesa Kensington La Jolla Lakeside La Mesa Lemon Grove Leucadia Liberty Station Lincoln Acres Lincoln Park Linda Vista Little Italy Logan Heights Mesa College Midway District MiraCosta College Miramar Miramar College Mira Mesa Mission Beach Mission Hills Mission Valley Mountain View Mount Hope Mount Laguna National City Nestor Normal Heights North Park Oak Park Ocean Beach Oceanside Old Town Otay Mesa Pacific Beach Pala Palomar College Palomar Mountain Paradise Hills Pauma Valley Pine Valley Point Loma Point Loma Nazarene Potrero Poway Rainbow Ramona Rancho Bernardo Rancho Penasquitos Rancho San Diego Rancho Santa Fe Rolando San Carlos San Marcos San Onofre Santa Ysabel Santee San Ysidro Scripps Ranch SDSU Serra Mesa Shelltown Shelter Island Sherman Heights Skyline Solana Beach Sorrento Valley Southcrest South Park Southwestern College Spring Valley Stockton Talmadge Temecula Tierrasanta Tijuana UCSD University City University Heights USD Valencia Park Valley Center Vista Warner Springs
Close

Anchor ads are not supported on this page.