Apricot Galette with Lavender Caramel

Gluten-free apricot galette with honey lavender caramel sauce – the best crust you’ll ever find.

Dough:
½ cup sweet rice flour
¼ cup millet flour
⅓ cup oat flour
3 tablespoons tapioca starch
1 teaspoon sugar
½ teaspoon xanthan gum
¼ teaspoon fleur de sel (sea salt)
8 tablespoons cold, unsalted butter, cut into tablespoon sized pieces
6-8 tablespoons ice water

Galette:
10 ripe, but not mushy apricots, sliced into eighths
6 tablespoons sugar
½ teaspoon dried lavender
2 tablespoons of milk
1 gluten-free galette dough (recipe below)
Lavender caramel sauce (recipe below; make while the galette is baking)

Caramel:
¾ cups sugar
1 teaspoon dried lavender
200 ml (5/6 cup) heavy whipping cream
½ teaspoon pure vanilla extract (I use Rodelle organic vanilla extract)
3 tablespoons honey
1½ tablespoons unsalted butter, room temperature (plus more for the pan)
½ teaspoon kosher salt
¼ teaspoon fleur de sel

View the full recipe at Snixy Kitchen →