Vegan Apple Galette
This quick and easy vegan apple galette is perfect for new and experienced bakers alike. You can enjoy the taste and smell of a freshly baked apple pie with just 20 minutes of prep time, with no dough chilling, pre-baking or latticing required.
ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 12 tablespoons very cold vegan butter or margarine
- ¼ cup ice cold water
- 1 ¾ lbs apples
- ⅓ cup 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.
notes
*This recipe was adapted from the Rustic French Apple Tart.
nutrition
Nutrition Facts
Vegan Apple Galette
Amount per Serving
Calories
334
% Daily Value*
Fat
17
g
26
%
Saturated Fat
4
g
25
%
Sodium
345
mg
15
%
Potassium
140
mg
4
%
Carbohydrates
43
g
14
%
Fiber
3
g
13
%
Sugar
22
g
24
%
Protein
3
g
6
%
Vitamin A
805
IU
16
%
Vitamin C
5
mg
6
%
Calcium
18
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @spoonfulofkindness on Instagram or hashtag #spoonfulofkindness!