September 8, 2021
This galette recipe is a vegan take on the classic French dessert. It has all the goodness of an apple pie, with about half the time and effort! With a flaky crust, and apple, cinnamon, and brown sugar filling, this vegan galette is the perfect dessert for Thanksgiving, fall, or really any time of year.
Galettes come in many forms, including savory and sweet. The king cake served at Mardis Gras celebrations comes from the French galette des rois. But in this recipe, we're using apples and a flaky, buttery crust to create a galette that's something like a rustic pie.
As I mentioned, it's a super easy recipe. Instead of creating a fancy pie crust in a pan, you just roll out the dough with a rolling pin, add the filling, fold over the edges, and bake! The ingredients can all be found in most grocery stores. This makes it great for the holidays when things get really busy, but you still want a delicious dessert.
Can I reduce the sugar? This apple galette has a moderate level of sweetness, but you can adjust the flavor to your own taste. Decrease the brown sugar in the filling to 1/4 cup for a less-sweet flavor, or increase it to 1/2 cup for a more classic apple pie flavor. Just be sure to decrease or increase the cornstarch as well, so your filling doesn't leak out of your crust. Use 1/2 tablespoon of cornstarch for 1/4 cup of brown sugar, or 2 tablespoons of cornstarch for 1/2 cup of sugar.
What kind of apples should I use in this galette? I personally really like Granny Smith apples because their tartness balances out the sweetness of the brown sugar. However, any firm baking apples with a lot of flavor, like Honeycrisp or Gala, will be delicious as well.
How should I serve the galette? Allow the galette to cool 15-20 minutes after taking it out from the oven. Then you can slice it like a pie (I like to use a serrated knife to cut the galette), and serve. It's delicious with vegan vanilla ice cream or whipped cream topping.
Can I make the dough in advance? Yes! You can make the dough a day or two ahead of time and keep it wrapped in the refrigerator until you're ready to finish the galette. Leave the dough out for about 15 minutes to soften a bit before rolling it out.
What do I do if my dough breaks? You can use a piece of the dough that you cut from the edges to patch it.
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).
Note: This data should be used only as an estimate. Please see the nutrition section of my terms and conditions for more information on how this data is calculated.
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