Description

This Apple Galette (Vegan & Gluten Free) is a warm, rustic dessert featuring cinnamon-spiced apples wrapped in a tender, flaky plant-based crust. It’s simple, delicious, and perfect for all dietary needs—great for holidays or weekend baking.

Ingredients

Scale

For the Gluten Free Vegan Crust

¼ cup (60 gr) vegan yogurt (soy yogurt works well)

¼ cup (55 gr) vegan butter, cold

3 tablespoons (30 gr) organic coconut sugar

1 cup + 1 tablespoon (130 gr) gluten free all purpose flour

¼ cup (25 gr) almond meal

¼ teaspoon salt

For the Apple Filling

3 large apples (≈700 gr), peeled (optional) and cored

¼ cup (40 gr) organic cane sugar

1 tablespoon (9 gr) cornstarch

2 teaspoons fresh lemon juice

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ teaspoon salt

For the Glaze

¼ cup (64 gr) apricot jam

2 tablespoons water

Makes: one 12 inch (approximately 30 cm) round galette

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Instructions

Prepare the glaze. In a small saucepan (or microwave in a bowl) heat the apricot jam with the water until nearly liquid. Remove from heat and strain through a fine mesh sieve to remove any apricot pieces. Let it cool until only slightly warm.
Make the crust. In a food processor, combine the cold vegan butter and vegan yogurt. Sift together the gluten free flour, coconut sugar, almond meal and salt. Add the dry mixture to the food processor and pulse just until combined (no more than ~30 seconds) so the dough remains tender.
Turn the dough out onto a piece of parchment paper dusted with flour, form into a ball. Sprinkle with a bit of flour, place a second parchment layer on top, and roll the dough into a ~12 inch (30 cm) circle about 1/6 inch (approximately 0.4 cm) thick. Transfer the parchment + dough to a baking sheet and refrigerate (covered with the second parchment) while you prepare the filling. Preheat your oven to 400 °F (220 °C).
Prepare the apple filling. Peel (if using), core, and slice the apples into roughly ¼ inch pieces. Place them in a large mixing bowl. Add the cane sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Toss gently to coat all the apple slices.
Remove the crust from the refrigerator. Arrange the apple mixture in the center of the crust, leaving a 2 inch (approximately 5 cm) border. Fold the edges of the dough over the apples, pleating as needed to fit and form the rustic galette shape. Spoon any leftover juices from the bowl over the apples. Brush the crust edge with the apricot glaze (you may also sprinkle some coarse sugar for extra texture).
Bake the galette on the middle rack of the oven for about 35 to 40 minutes. (Some ovens vary — start checking after ~30 minutes.) If the crust is browning too much before the apples are fully tender, cover loosely with foil and continue baking until done.
Remove from the oven and allow the galette to cool slightly (a few minutes) before slicing. Serve warm or at room temperature.

Notes

Use the “Helpful Tips,” “Substitutions and Variations,” and “Storage Instructions” sections as notes.

Nutrition

Serving Size: 1 slice
Calories: 317 kcal
Sugar: 16 g
Carbohydrates: 48 g
Protein: 6 g