One-Apple Galette

I am all about gorgeous desserts that are simple to make. This past weekend, I embarked on my first galette-making adventure.

Galettes look so beautiful, I was afraid it would be a difficult process, but it was easier than pie, honestly. I only used one apple!

For less effort than a pie, I got a flaky, light and tasty fruit pastry that looks amazing. I think I will always choose this over a pie.

There was some waiting time and apple peeling involved, so you’ll need a pinch of patience, but really, I’d much rather peel one apple for a galette, than five or six for a pie.

While the dough is chilling, you can chill too…read a book or take a nap! I prepared my dough around midnight, so I just went to sleep and let it chill overnight.

Easy One-Apple Galette

(makes 6 servings)

I had some coconut caramel sauce on hand, so I used that to sweeten the galette before baking it. It made the galette pretty decadent. Traditionally, sugar is sprinkled on top, but I also think maple syrup or agave could also be used. I also want to try making this with whole wheat pastry flour, and maybe coconut oil, in the future.

Total time: ~1.5 hours

Ingredients:

1 1/4 cups all purpose flour
1 pinch sea salt
1 t organic sugar
1/2 cup chilled non-dairy butter (I used Earth Balance)
3 T ice water
ground cinnamon
sweetener of your choice (organic sugar, maple syrup, sucanat, or coconut caramel)
1 apple, cored, peeled, and thinly sliced
Lemon juice, about 1 teaspoon

Method:

Mix the all purpose flour, sea salt, and sugar in a food processor.
Cut the non-dairy butter into the flour mixture using a fork.
Process in the food processor until you get a coarse, crumbly mixture. Clumps are fine here.
Transfer the dough to a mixing bowl and add the ice water. Use your hands to mix the flour mixture and water together. Roughly roll the dough into a ball and wrap it tightly in plastic wrap.
Place the dough in the fridge and let it chill for at least 30 minutes. I let mine sit overnight. This dough can also be made two days ahead.
Take the dough out of the fridge, let it soften a little so it’s easier to work with—this took about 5-10 minutes for me.
On a floured surface, gently roll out the dough in a circle, about 1/8” thick. Place it on a baking tray or pan (I used a glass pie pan).
Sprinkle cinnamon on the dough and arrange the apple slices to your liking in the middle of the rolled out dough—leave about 1 1/2 inches at the edges of the dough. Squeeze some lemon juice on the apple slices.
Fold all the edges of the dough towards the center—for tips, check out this post from Food 52.
Place the galette in the fridge and let it chill for at least 15 minutes. During this time, preheat the oven to 375 degrees F.
Take the galette out of the fridge and drizzle your sweetener of choice over the apple slices–to your taste. Sprinkle some cinnamon on top and put a few dots of nondairy on top, if you want.
Brush the crust with some nondairy milk or melted nondairy butter.
Lower the oven’s heat to 350 degrees F and bake the galette for 30-45 minutes, or until the crust is golden.

Bon appétit! This crust can also be used with different fillings, like berries or sliced pears. I hope you enjoy it! If you make this please let me know how it turned out by leaving me a comment below!