Units
Scale
Ingredients
Pastry Dough
- 190 g plain flour
- 1 tbsp coconut sugar
- 113 g cold vegan butter (cut into chunks)
- 3–4 tbsp cold water
Filling
- 3–4 granny smith apples
- 56 vegan butter (softened)
- 3 tbsp coconut sugar
- 2 tsp ground cinnamon
- spinkle of nutmeg (optional)
Instructions
- In a bowl combine plain flour and coconut sugar.
- Add the butter chunks, and using a fork (or a pastry cutter) break the butter up until mixture resembles coarse, pea-sized crumbs.
- Pour in the cold water until the dough comes together. Add an additional tbsp of water if needed.
- On a lighly flourer surface, roll the dough into a ball and flatten it into a disk.
- Wrap the dough with some cling flim. Place in the refrigerator for at least 1 hour, or up to 3 days.
- Pre-heat oven to 190°C/170°C fan.
- Sprinkle your worksurface with some flour and roll your dough into a 12 inch circle (it doesn't have to be perfect!)
- Transfer the dough onto a pre-linned baking sheet by placing your rolling pin in the middle of the dough and folding over the edges.
- Using a ruler, messure 2-inches from four of the edges.
- Spread the softened vegan butter in the center of the galatee, avoiding going past the marked edges. (save around 1 tbsp of vegan butter to glaze the crust)
- Spinkle coconut sugar and ground cinnamon over the butter (save around 1 tbsp of coconut sugar to sprinkle on the crust)
- Peel your apples and cut them in half, then half again. Slice the quarters into very thin slices.
- Fan out the apples by pressing each section carefully (or by giving them a gentle nudge).
- Place the fanned out apple slices over the coconut sugar and cinnamon mixture.
- Carefully fold over the pastry over the apples. Press to seal the edges.
- Spread vegan butter on the crust, then sprinkle the remaining coconut sugar and a little nutmeg (optional).
- Bake for 40-45 minutes.
- Serve warm with vegan ice-cream!
Nutrition
- Calories: 320
Find it online: https://cookingwithparita.com/recipe/apple-galette/