Rustic Apple Galette

Now I must confess, I made a grave mistake while veganizing this recipe for a Rustic Apple Galette. That is perhaps why this slice looks more lumpy and pie like than it should, though I am still posting because it was absolutely delicious and I am confident that it would have been equally pleasing to the eye had I followed the instructions exactly. I foolishly substituted wax paper for parchment paper – don’t do this! About five minutes after I put the galette in the oven, I started to smell burning wax, because it was burning!

After I quickly removed it from the oven, peeled the wax off and flopped it into a glass pie dish, it no longer resembled the free-formed, french beauty I had original placed in the oven. But when it was all said and done, the galette was delicious (especially with the addition of herbs and spices), perfect for a dinner party, and was a cinch to make!

Ingredients:

Parchment Paper

Filling:

3 apples, cored, peeled and thinly sliced (I used organic fuji)

1/3 cup organic cane sugar

1/4 teaspoon sea salt

1 tablespoon flour

juice of half a lemon and zest

1 teaspoon pumpkin pie spice (1/4 tsp each of ground ginger, nutmeg, cinnamon, and cloves)

1 tablespoon fresh chopped rosemary

1/4 teaspoon black pepper

Crust:

1 cup all-purpose, unbleached organic flour

1/4 cup whole wheat organic flour

1 tablespoon organic cane sugar

3/4 teaspoon sea salt

1 stick vegan butter stick, cold and cut into cubes

6 tablespoons ice cold water

Glaze:

2 tablespoons non-dairy milk (I used So Delicious Coconut Milk Beverage)

1 tablespoon maple syrup

coarse cane sugar

Method:

Crust:

Pulse together flour, sugar, and salt in a food processor. Add cold vegan butter and pulse for several more seconds until coarse crumbs form. Add the water one tablespoon at a time, pulsing between each addition. If necessary, more water can be added. You’ll know it’s ready when the dough holds together when pinched between your fingers. Transfer to a floured work surface and knead several times. Then form the dough into a 6 inch disc, cover with plastic wrap and refrigerate 20-30 minutes.

Filling:

While the dough is chilling, in a medium bowl, combine sugar, flour, and salt, lemon zest, spices and fresh rosemary. Toss in apples. Squeeze lemon juice on top and toss again. Set aside.

To assemble:

It was so beautiful…

Remove the dough from the refrigerator, place on floured work surface, and roll it out until you have a rough circle of about 13 – 14 inches (if dough is difficult to work with, allow it to sit at room temperature for a few minutes). Line a rimmed cookie sheet with parchment paper and then transfer the round of dough to the cookie sheet. Pour or arrange filling as desired, leaving a 1 1/2 – 2 inch border of dough. Then roughly fold the edge of dough over the filling. Whisk together non-dairy milk/maple syrup and brush the exposed dough with the glaze. Sprinkle with coarse sugar.

Bake at 375 degrees for 45 minutes to 1 hour, or until filling is bubbling and the crust is golden brown and glistening.

~The Vegan Project