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Apple Galette

A warm and delightful dessert featuring spiced apples in a flaky, gluten-free and vegan crust, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Gluten-Free, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • ¼ cup ¼ cup (55 gr) vegan butter (cold) Keep cold for flaky texture
  • ¼ cup ¼ cup (60 gr) vegan yogurt (I use soy yogurt) Keep cold for flaky texture
  • 3 tablespoon 3 tablespoon (30 gr) organic coconut sugar
  • 1 cup + 1 tablespoon 1 cup + 1 tablespoon (130 gr) gluten-free all-purpose flour
  • ¼ cup ¼ cup (25 gr) almond meal Can substitute with additional gluten-free flour for nut-free version
  • ¼ teaspoon ¼ teaspoon salt
For the apple filling
  • 3 large 3 large apples (700 gr) (peeled, optional, and cored) A mix of tart and sweet apples recommended
  • ¼ cup ¼ cup (40 gr) organic cane sugar
  • 1 tablespoon 1 tablespoon (9 gr) cornstarch
  • 2 teaspoon 2 teaspoons fresh lemon juice
  • 1 teaspoon 1 teaspoon ground cinnamon
  • ¼ teaspoon ¼ teaspoon ground nutmeg
  • ½ teaspoon ½ teaspoon salt
For the glaze
  • ¼ cup ¼ cup (64 gr) apricot jam
  • 2 tablespoon 2 tablespoons water

Method
 

Preparation
  1. Mix the apricot jam and water in a small bowl until combined. Set aside for glazing the galette later.
  2. In a large bowl, mix the vegan butter, vegan yogurt, and coconut sugar together.
  3. Add the gluten-free flour, almond meal, and salt. Stir until it forms a sticky dough.
  4. Shape the dough into a disk, wrap it in plastic, and chill for about 30 minutes.
  5. In a bowl, toss the sliced apples with organic cane sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Let it sit for about 10 minutes.
Assembling & Baking
  1. Roll out the chilled crust into a flat layer.
  2. Lay the crust flat, add the spiced apples in the center, and fold the edges up.
  3. Brush the crust with the apricot glaze.
  4. Bake until the crust is beautifully browned, about 30 minutes.

Notes

Serve warm with vegan ice cream or whipped coconut cream. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for about a week.