This Vegan Apple Galette was going to be a vegan apple pie but when I went to go make it, I realized I didn’t have a pie pan. I’m shocked! Every gift for Christmas or my birthday for the last 10 years has been related to cooking in some way. I guess I was never into making pies? My obsession with baking started with cupcakes which I don’t even like much because cake with icing is probably my least favorite dessert. But it was back when cupcakes were really having their ~moment~. Like Sprinkles cupcakes were the biggest deal and Cupcake Wars was playing on repeat on Food Network. Pies haven’t really had their moment. In fact I can’t remember the last time that my family made pies for Thanksgiving. We always get them from the “pie lady” down the street. Yet another reason I’ve never needed a pie pan.
Making homemade pastry crust can be intimidating, but this recipe makes it really simple. And the handy thing about a galette is that you don’t need a pan or pretty lattice work. Rustic is the look we’re aiming for but don’t worry, it will still wow your guests.
To start, dice up your vegan butter into small cubes and spread on a plate and place in the freezer while preparing the apples. Toss the apples in a medium bowl with the remaining ingredients and set aside. In a food processor, place the vegan butter from the freezer, all purpose flour, and sugar. Pulse until large crumbs form. Slowly drizzle in 3 tablespoons of ice water. The dough should start to come together. To test it, remove a small piece and press together in between your fingers. It should hold together. If the dough is still crumbly, drizzle in another tablespoon of ice water. Now you don’t want the butter in your dough to melt so to help with that, wash your hands in cold water before handling the dough and try to handle it as little as possible. Pour the dough out onto a baking sheet lined with parchment paper and shape into a large disc. Use a rolling pin to roll the dough out into a rough circle about ¼ inch thick.
Pour the apple mixture onto the middle of your dough and spread the apples out, leaving about a 2 inch border empty. Gently fold the edges toward the middle pinching any seams or cracks together. Again, we’re going for a rustic look, so don’t worry about it looking perfect. Transfer the entire tart into the freezer to cool while the oven is preheated. Once the oven is preheated, bake the vegan apple galette for 55-60 minutes until the crust is golden brown and the apples are soft and cooked. Allow to cool on a rack for 10-15 minutes before serving. Serve with vanilla ice cream and enjoy!
Recipe roughly adapted from Once Upon a Chef’s Rustic French Apple Tart.Print