Vegan Apple Galette Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pastry:</li> <li class="ingredients-single-item">200g all-purpose flour</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">2 tbsp granulated sugar</li> <li class="ingredients-single-item">100g cold vegan butter, cubed</li> <li class="ingredients-single-item">4-6 tbsp ice-cold water</li> <li class="ingredients-single-item">1 tbsp apple cider vinegar</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">4 medium apples (about 700g), preferably Granny Smith or Braeburn</li> <li class="ingredients-single-item">60g granulated sugar</li> <li class="ingredients-single-item">2 tbsp lemon juice</li> <li class="ingredients-single-item">2 tsp ground cinnamon</li> <li class="ingredients-single-item">1/4 tsp ground nutmeg</li> <li class="ingredients-single-item">1 tbsp cornstarch</li> <li class="ingredients-single-item">For finishing:</li> <li class="ingredients-single-item">2 tbsp plant milk for brushing</li> <li class="ingredients-single-item">1 tbsp maple syrup</li> <li class="ingredients-single-item">1 tbsp coarse sugar for sprinkling</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Baking sheet</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Food processor (optional)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Start by making the pastry. In a large bowl or food processor, combine the flour, salt, and sugar. Add the cold cubed vegan butter and pulse or use your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining. The varying sizes of butter create pockets of steam during baking, resulting in those beautiful flaky layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Mix the apple cider vinegar with 4 tablespoons of ice-cold water. Drizzle this over the flour mixture and gently combine just until the dough starts to come together, adding the remaining water only if needed. The vinegar helps inhibit gluten formation, ensuring your crust stays tender rather than tough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Form the dough into a disk, wrap in cling film, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the vegan butter to firm up again, essential for achieving that perfect flaky texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the dough chills, prepare your filling. Peel, core, and thinly slice the apples (about 3-4mm thick). In a large bowl, gently toss the apples with sugar, lemon juice, cinnamon, nutmeg, and cornstarch until evenly coated. The cornstarch will thicken the juices released during baking, preventing a soggy bottom crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper. Remove the dough from the refrigerator and let it sit for 5 minutes to slightly soften, making it easier to roll. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> On a lightly floured surface, roll the dough into a circle approximately 30cm (12 inches) in diameter and about 3mm thick. Don't worry about perfect edges – the rustic, uneven appearance is part of the galette's charm! Transfer the dough to your prepared baking sheet. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Arrange the apple slices in an overlapping pattern on the dough, leaving a 5cm (2-inch) border all around. Work in a circular pattern starting from the outside and moving toward the center. Leave behind any excess liquid that has accumulated in the bowl to prevent a soggy pastry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Gently fold the edges of the dough over the apples, pleating as you go around. The center of the filling will remain exposed. Brush the dough with plant milk, which helps achieve that beautiful golden-brown color during baking. Sprinkle the crust with coarse sugar for a delightful crunch and sparkle. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Bake for 35-40 minutes, until the crust is golden and the apples are tender when pierced with a knife. If the edges are browning too quickly, loosely cover them with foil for the remaining baking time. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> During the last few minutes of baking, warm the maple syrup slightly. When you remove the galette from the oven, immediately brush the exposed apples with the warm maple syrup to create a beautiful glaze and add a subtle sweetness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Let the galette cool on the baking sheet for at least 15 minutes before transferring to a serving plate. This cooling time allows the filling to set and makes slicing easier. Serve warm or at room temperature - it's absolutely delicious on its own or with a scoop of vegan vanilla ice cream! Your galette will keep, loosely covered, at room temperature for 2 days, though the crust is at its flakiest on the first day. </li> </ol>