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
- 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
- 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!