If you haven’t experienced the delight of a galette, you’ve been missing out! This vegan apple galette is a breeze to make, delivering the taste and aroma of a freshly baked apple pie in under an hour.
What’s a Galette Anyway?
Originating from France, galette describes various flat, round or freeform crusty cakes. Unlike pies, galettes are rustic, fuss-free, and require no dough chilling. Plus, they taste just as divine as apple pie!
While a pie is baked in a pan and can have just a bottom, just a top, or both a bottom and a top crust, a galette is a round pastry wrapped and fruit filled dessert that is baked on a baking sheet.
A few reasons why you’ll be making galettes instead of pies from now on:
- No dough chilling
- No need to worry about making it look good
- Amazing rustic look with minimum effort
- Tastes just as good than apple pie
- Ready in under an hour, start to finish – no planning ahead needed
Ingredients You’ll Need to Make This Vegan Apple Galette
Flour – all-purpose flour works well here. If you’re measuring in cups, make sure to use the “spoon and level” method: using a spoon, scoop the flour into the measuring cup, then use the back of a knife to level off the top of the measuring cup.
Salt – a pinch of salt helps to bring out the flavours.
Sugar – use granulated sugar to sweeten both the crust and the filling.
Vegan butter – it’s a dairy-free alternative to regular butter, made from plant-based milk. The taste and texture are very similar to dairy butter and will replace perfectly in the crust. My favourite brands include Vitalite and Earth Balance.
Apples – it’s best to use juicy apples that hold together well after baking. My favourites include Gala, Pink Lady, Honeycrisp and Braeburn.
Vanilla extract – gives the filling that special sweet aroma.
Cinnamon – for the classic apple pie smell and taste.
How to Make This Vegan Apple Galette
- Make the crust – in a food processor, combine the flour, salt and sugar, add cold vegan butter and ice water, and process just until moistened and very crumbly, about 5 seconds. Transfer the dough to a lightly floured work surface and knead a few times, then roll it into a circle 8 to 10 inches in diameter. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling.
- Make the filling – peel, core, and cut the apples into ⅛-inch-thick slices and place in a large bowl. Add the sugar, vanilla, and cinnamon. Toss to combine.
- Roll the crust – take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about ⅛ inch thick. Place the parchment and dough back on the baking sheet.
- Assemble the apple galette – arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Make sure you don’t overfill the galette. When there’s too much filling, the galette will become mushy and you won’t have enough dough left to cover the filling.
- Sprinkle with cinnamon sugar – brush the edges of the galette with milk of choice (more fat is better as it gives the crust a nice shine – full-fat soy milk works great) then sprinkle it with a mixture of sugar and cinnamon.
- Bake – bake for 45 to 50 minutes, until the edges are golden brown and the centre starts to bubble. Transfer the pan to a rack and let cool.
Make Ahead Tips
The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling.
The assembled tart can also be frozen for up to 3 months. To freeze, place the baking sheet in the freezer until the tart is frozen, then wrap it tightly. Once you’re ready to bake, bake directly from the freezer.
Serving Suggestions
Enjoy your vegan apple galette fresh, ideally on the day it’s baked. Store any leftovers loosely covered at room temperature for up to 2 days. Need to reheat? Simply pop your galette into a preheated oven at 375°F for a quick 10-minute warm-up.
More Apple Recipes
This apple galette is not the only fall-perfect recipe with apples and cinnamon. For more seasonal inspiration, check out these apple pie muffins, this apple bran porridge, this crustless apple pie, baked apples with walnuts or even this 3-ingredient apple smoothie.
If You’re Looking for a Pie Recipe…
If you’re looking for a classic pie, make sure to check out these recipes for:
Vegan Apple Galette
Ingredients
- 1 ½ cups (190g) all-purpose flour
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 12 tablespoons very cold vegan butter or margarine
- ¼ cup (60g) ice cold water
- 1 ¾ lbs (800g) apples
- ⅓ cup (66g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Instructions
- To make the crust, line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine. Add the cold vegan butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds.
- Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling.
- To make the filling, peel, core, and cut the apples into ⅛-inch-thick slices. You should end up with about 4 cups. Place them in a large bowl. Add the sugar, vanilla, and cinnamon; toss to combine.
- Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about ⅛ inch thick. It’s fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet.
- Assemble the tart. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.
- Preheat the oven to 350°F (175°C) and set an oven rack in the centre position.
- In a small bowl, mix 1 tablespoon of sugar with 1 teaspoon of cinnamon. Brush the edges of the galette with milk of choice (more fat is better as it gives the crust a nice shine – full-fat soy milk works great) then sprinkle it with a mixture of sugar and cinnamon.
- Bake for 45 to 50 minutes, or until the apples are tender and the crust is golden and cooked through. Transfer the pan to a rack and let cool.
- Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. The tart is best served on the day it is made, but leftovers will keep, loosely covered on the countertop, for a few days.
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