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Hidden Rose Apple Galette

Kaity Farrell 

Fare Isle

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Instagram: @fareisle | fareisle.com

 

INGREDIENTS

 

Vegan Pie Crust

1½ cups all-purpose flour

¼ tsp fine salt

8 tbsp (½ cup) vegan butter substitute or shortening

1 tbsp extra-virgin olive oil

Cold water

 

Filling

8 Hidden Rose apples or a mix of apples

Juice of 1 lemon

¾ cup organic sugar

2 tsp ground cinnamon

¼ tsp freshly grated nutmeg

¼ cup maple syrup

1 tsp vanilla extract

1 tbsp bourbon/whisky/rum (optional)

 

Milk-Wash for Dough

2 tbsp non-dairy milk

1 tsp extra-virgin olive oil

1 tbsp organic sugar

 

METHOD

 

• Preheat oven to 400˚F. Cut parchment paper to fit a quarter baking sheet.

 

• Stir flour and salt together with a fork in a mixing bowl. Cut vegan butter into small pieces. Cut vegan butter and olive oil into the flour/ salt mixture using a pastry cutter or fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces.

 

• Add cold water 1 tablespoon at a time and stir with a fork after each addition until dough holds together in your hand. The amount of water will vary each time due to weather and humidity conditions. Form dough into a rough, thick rectangle.

 

 

• Lay parchment paper onto surface and dust with flour. Roll out dough into a rectangle shape to fit into the sheet pan, dusting with flour as you go if dough is sticky. Trim edges or keep them intact for a rustic look. Rework and roll out dough trimmings and cut out decorative shapes if you want to be fancy.

 

• Transfer dough still on parchment paper to the sheet pan.

 

• Peel apples and cut large pieces off of core. Slice apple pieces into ¹⁄8" thick slices and keep slices together for each large piece.

 

• Squeeze lemon juice over the apple slices.

 

Stir sugar, cinnamon and nutmeg together and spread into 1 layer on the dough.

 

• Arrange apple slices on top of sugar layer in alternating directions to make a basket weave pattern.

 

• Stir together maple syrup, vanilla and liquor, if using it, and drizzle the mixture evenly over the top of apples.

 

• Fold dough edges over the apples.

 

• Mix milk and oil together in a small dish and brush over the top of dough. Place decorative cutouts on dough and then brush the tops of the cutouts. Sprinkle sugar over the dough.

 

• Bake at 400˚F for 45 minutes until center is bubbling and crust is golden brown.

 

• Remove from oven and cool slightly. Serve warm or at room temp. Leftovers will keep covered and refrigerated for up to 1 week.

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