Recipe Index

French | Apple Galette (Vegan)vegan

Posted on April 15, 2020

I took the crust from the Strawberry Galette recipe, since it was half the size of the Julia Child's recipe. I reduced Julia's glaze from 1 cup to 1/4 cup to cut down on sugar and only glazed the pastry, rather than the pastry and the apples. Cut the filling in half and reduced baking time.

Yield: about 6 servings

apple galette (vegan)


~ Galette Dough ~

1 cup flour

1 1/2 teaspoons sugar

1/8 teaspoon salt

6 tablespoons cold, unsalted vegan butter

1/4 cup (2oz) very cold water


~ Glaze ~

1/4 cup apricot jam

1/2 tablespoon Calvados or cognac


~ Filling ~

1 pound Golden Delicious or Granny Smith, Rome Beauty, or McIntosh (about 3 apples)

1/2 teaspoon cinnamon

2 tablespoons sugar


~ Galette ~

sugar for sprinkling on the dough

flour for rolling the dough

1 tablespoon unsalted vegan butter



~ Galette Dough ~

Place the flour, sugar, and salt in the bowl of a food processor and blend. Cut the cold butter into 1/2" pieces and add to the flour mixture. Pulse until the butter is the size of small peas. Add the cold water and pulse just until the dough starts to clump. The dough will not look smooth but rather clumpy and a bit like small curd cottage cheese. Gather the mixture and place on a sheet of plastic wrap and wrap tightly. Shape into a flattened disc and chill thoroughly.

~ Glaze ~

Put the jam in a saucepan over low heat to melt. Once the jam is melted, sieve the jam into a bowl, then put it back in the saucepan. Reserve the strained apricot bits for the apple filling. Add the Calvados and stir. Set aside.

~ Filling ~

Peel and core the apples. Slice them in quarters or eighths and cut into 1/2-inch pieces. Toss apple pieces in a mixing bowl with cinnamon, sugar, and the bits from the strained apricot jam.

~ Galette ~

Preheat oven to 400°F.

When you're ready to roll out the dough, unwrap and let it rest on a lightly floured piece of parchment paper or silpat (I use silpat) for just a few minutes. It needs to warm up just enough to handle without a lot of resistance and cracking.

Roll the dough out to about a 12" circle and 1/8" thickness, gently lifting and moving the dough after each roll and keeping it lightly floured as needed. When you have the desired shape, brush off any excess flour and lift the dough along with the parchment or silpat onto a baking sheet.

Brush the center of the dough with a think layer of warm glaze, leaving about 1 1 1/2-inch margin unglazed all around. Put the apple mixture on top of the glazed area and spread into a thick, even layer. (I don't pour the apples in because I don't want more liquid in the tart. I use a large slotted spoon to move the apples to the crust.)

Lift the edge of the pasty all around and press it over the apples, making pleats in the dough. Dot the top of the apples with the 1 tablespoon of butter and sprinkle sugar on the pastry border.

Place the tart in the oven and bake for about 40 minutes, until the dough is nicely browned and the apple chunks are soft.

After removing the tart from the oven, shake it slightly so that the tart doesn't get glued to the baking sheet by the caramelized fruit juices.


(Recipe by Brenda.)