Yield8 servings
Prep Time50 minutes
Cook Time40 minutes
Total Time2 hours
Add all-purpose flour, sugar, and 1/2 tsp. salt to a medium mixing bowl and stir. Then add in your chunks of cold butter into the flour mixture and press a fork (cut) into the butter to combine, until the largest chunks are pea-sized.
Start by drizzling in 4 tablespoons of almond milk, and stir. If your dough doesn’t quite come together, add more almond milk 1 tablespoon at a time. When your dough does come together, pat it into a ball, then flatten it into a thick disc. Wrap the disc in plastic wrap and chill in the refrigerator for one hour.
Just before your dough is ready to come out of the refrigerator, preheat your oven to 400°F (205°C).
Peel, core, and thinly slice (1/8” or 3 mm thick) your apples. Place them in a large bowl, and add brown sugar, lemon juice, cornstarch, cinnamon, and salt. Toss to coat evenly. Let your apples sit briefly while you roll out the dough.
Place a piece of parchment paper on your work surface, then lightly flour the parchment paper. Place your galette disc on the parchment, and roll it out as roundly as possible, to about 1/8” (3 mm) thickness.
Place your apple slices on the galette dough, leaving excess juices behind in the bowl (the juice may cause your filling to leak out of the crust if you include it). Arrange the apples in a circle, leaving a 2-inch (5-centimeter) border of dough on the outside for folding. For a cleaner look, use a pizza cutter to even out the border of the dough. You don’t need to create a perfect circle; galettes are meant to look rustic.
Starting with the side closest to you, fold an edge of the galette dough over the apples. Turn the parchment paper and galette slightly to fold the next piece of dough, creating a pleat between the two folds. Continue around the galette until all the edges are folded.
Use a pastry brush to brush the top of your crust with almond milk (or other non-dairy milk), then sprinkle a little sugar on top.
Brush off excess flour and sugar from the parchment paper, then transfer the parchment paper with the galette onto a large baking tray. Bake until the crust is golden brown, about 40-45 minutes, turning the tray after about 20 minutes.
Allow the galette to cool slightly (15-20 minutes). Serve with vegan vanilla ice cream or a whipped cream topping. Enjoy!
Feel free to adjust the brown sugar to taste: 1/4 cup for a less-sweet galette, and 1/2 cup for a sweeter galette. If using 1/4 cup sugar, decrease cornstarch to 1/2 tbsp.; increase to 2 tbsp. if using 1/2 cup.
I like tart apples like Granny Smith in this galette; Honeycrisp apples also work well but give a milder flavor.
If your dough breaks, you can use a piece of pastry dough that you cut from the edges to patch it up.
Make-ahead: prepare the dough, wrap and refrigerate up to 2 days before using. Leave the dough out for 15 minutes to soften before rolling.
Leftovers: Cover with foil or plastic wrap. Store for two days at room temperature; four days in the refrigerator. To freeze, seal in a freezer bag or freezer plastic wrap for up to 3 months.
Reheat: Heat in the oven at 350°F for 12-15 minutes (longer if refrigerated or if reheating the whole galette).