Galettes are a classic French dessert; think of them like a pie, but easier to make and equally tasty.
Here we’ve used traditional winter flavours, but you can easily adapt it to whatever seasonal fruit you have at hand. A beautifully flaky crust, and a delicious apple filling; serve it with warm vegan custard, and we promise that it will uplift any cold winter’s day.
For the pastry:
- 160g all-purpose flour
- ¼ tsp salt
- 1 tbsp caster sugar, plus extra for sprinkling
- ¼ cup coconut oil, softened
- 4-5 tbsp plant-based milk, e.g. ReRooted oat or almond milk, plus extra to brush the pastry
For the filling:
- 4 apples
- 3 tbsp caster sugar
- 1 tbsp ground mixed spice
- juice of 1 lemon
- 3 tbsp apple sauce (optional)
For the candied walnuts:
- 30g walnuts
- 1 tbsp sugar
- 1 tbsp maple syrup
- pinch of salt
- Preheat your oven to 200°C/Gas 6.
- To make the pastry, combine the flour and salt in a large mixing bowl. Add the coconut oil and stir with a fork until it’s a coarse, sandy texture. Add the plant-based milk, one tablespoon at a time, and stir gently until the dough just forms into a ball (you may not need all the milk). Be careful not to overmix it.
- Form the dough into a ball, and gently flatten it into a disc about 1cm thick. Wrap with baking paper, and set aside at a room temperature.
- To prepare the filling, core the apples and slice them into 4mm wedges. Place them into a large mixing bowl and combine with the sugar, all spice, and lemon juice. Gently toss until the fruit is all well coated. Set aside.
- Lightly flour a work surface and roll the pastry into a 30cm round, about 5mm thick. Don’t worry if the shape isn’t perfect; it’s meant to have a rustic look. Put a baking tray in the preheated oven to heat up.
- Place the dough onto a sheet of baking paper. Leaving a 4cm border around the edge, gently spread the apple sauce over the dough. On top, arrange the apple slices in a circular pattern, starting from the inside of the 4cm border and finishing at the centre. Fold in the edges of the pastry to overlap the filling, creating pleats as you work your way around. Brush a small amount of plant-based milk on the folded edge and sprinkle sugar on top.
- Transfer the galette on the baking paper to the hot tray. Bake for 20 minutes, then reduce the heat to 180°C/Gas 4 and bake for another 20 minutes, or until the crust is lightly browned and the filling is golden and bubbly.
- Meanwhile, prepare the candied walnuts. Heat a frying pan over a medium heat and add all the candied walnut ingredients. Cook for 5 minutes, stirring frequently, until all sugar is melted and the nuts are coated. Transfer onto baking paper and separate the nuts if necessary. Let them cool.
- Once the galette is baked, allow to cool on a rack. To decorate, sprinkle the candied walnuts on top.
Recipe by Riverford