Recipe: Pastry Chef Clémence Gossett’s Sweet Apple Galette

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Pastry Chef/Co-owner Clémence Gossett of The Gourmandise School makes her pie crust for her Sweet Apple Galette from whole grains.

Clémence Gossett at the Mill
Clemence mills whole grain flour. (The original image is no longer available, please contact KCRW if you need access to the original image.)

On this week’s episode of the Market Report, pastry chef Clémence Gossett explains the benefits of baking with whole grain flour and has some clever insider tips for those of us who might still be learning to bake with it.

Clémence shares her fall recipe for a rustic Sweet Apple Galette below. A galette is essentially an open-faced pie that you bake flat, sans a pie or tart tin. They’re simple to make and require no special equipment—just your cold hands, a cookie sheet and, of course, the most delicious apples you can find.

When shopping for whole wheat flour, try to look for stone ground, whole grain varieties, which you can pick up from Weiser Family Farms or Kenter Canyon Farms—both of which can be found at some of our local California farmers markets. Or, if you’re a lucky Angeleno, you can even visit The Gourmandise School of Sweets and Savories, where their in-house mill is open to the public, so you’ll get to take home with your very own freshly ground flour. Imagine that.