Vegan Apple Galette

Homemade apple galette 😋

I love anything apples ... apple tarts, turnovers and crumbles!  So naturally I had to try making this recipe when I learned about sweet and savory galettes last spring (randomly, while watching a house tour on YouTube).  I didn't wanted to use the "so fake it's vegan" store-bought puff pastry and decided to come up with a vegan galette that's as zero waste and from scratch as possible.  I've been working to make a perfect vegan puff pastry recipe ever since.  

Now, many delicious tries later, I'm finally ready to share the recipe.



The dough and the galette is simple to make and the finished product is flaky, light and delicious.  You and any of your tea or dinner guests will love it!

This recipe makes enough pieces of dessert for 4-6 people. 

D O U G H   I N G R E D I E N T S

8 1/2 oz (1 3/4 cup) Flour
1 Tbsp. Sugar
2 Tbsp. Powdered Sugar
1/4 tsp. Salt
1 stick very cold Vegan Butter; cut into tiny cubes
10-13 Tbsp. cold Almond Milk  (← homemade recipe)

T O P P I N G   I N G R E D I E N T S

2 tart Apples; peeled, cored and cut into 1/8-inch thick slices
juice of 1/2 Lemon
1/4 cup Water
a little bit of Vanilla
1/4 cup (Apricot) Jam   (← homemade recipe)

P R E P A R A T I O N

1. Add all the dry dough ingredients in a bowl with the vegan butter and then combine with a wooden spoon or rubber spatular.  
2. For the almond milk measurement, first add 10 tablespoons and then add as many tablespoons more as needed so that the dough comes together into a rather dry form.  Depending on the room temperature I use between 10 - 13 tablespoons of almond milk to get a rather dry, firm consistency that’s easily shaped into a ball. 
3. Let the dough rest and firm up in the refrigerator for at least 30min. For this I recommend placing the smoothly rounded dough into a clean bowl and to cover the bowl with a plate so that the mixture does not dry out.   
4. Next, it’s best to prep the apple topping while the dough cools in the fridge.  Peel and core the apples and then either cut them into thin slices.  Alternatively, you could use a mandolin slicer to get the apple slices evenly thin.  I had great success with this method because the apples get more flexible and are easier to work with.  Once the apples are cut, place the slices in a medium bowl that hold the juice of 1/2 lemon, 1/4 cup of water and some vanilla. 
5. Before starting on the dough, I recommend preheating the oven to 450° Fahrenheit.  Then lightly flour a clean part of the kitchen counter and the dough.  Quickly roll out the dough and then fold it once.  Repeat this step three times and then roll it into a square or circular form.  At this point the dough should feel noticeably different and the forming is not as easy because of all the tension. 
6. Please make sure not to overwork he dough!  Once you have it in the desired shape, prep a baking tray with a good dusting of flour, place the dough on top and then spread a thin layer of apricot jam on top the same way you would add tomato sauce onto a pizza.  It’s nicer and easier to fold the edges of the galette if these are not covered in something sticky. 
7. Next, fetch the apple slices from the fridge and starting from the outside edge, leaving about an 10cm edge, stagger one apple slice upon another and work in a circle from the outside in.  This will create a pretty ribbon pattern like petals on a flower. 
8. To fold over the dough, I recommend working to make opposite sites match so that the design of the galette looks symmetrical and pretty.  For this, lightly press down to flatten part of one dough edge and then gently fold it over part of the apples.  Then make the same fold on the opposite side of the galette.  Make folds in this manner until all the edges are folded over. 
9. Next, I like to brush the whole top of the galette, edge and apple toppings, with a little bit of almond milk.  Make sure the milk does not run off the dough or this part will burn during the baking.  Bake on the middle tray of the oven at 450° Fahrenheit for 30 minutes.  After this time has passed lower the temperature to 375° Fahrenheit and bake for another 20 minutes.  
10. When you pull the tray out of the oven you might think the apples aren't done enough, but I promise you that they are.  Let the galette cool down for as long as you can stand to let it sit on your kitchen counter.  When you’re ready to serve it, dust it with a little bit of powdered sugar, cut it into pieces with a sharp knife and enjoy your piece of galette with a cup of almond milk, coffee or a nice dairy free ice cream (I’m impartial to vegan maple pecan ice cream from Nada Moo).

       ♡ Nina

HOW TO MAKE ALMOND MILK  video recipe here!
APRICOT JAM  recipe here!