For Dairy-Free and Egg-Free Apple Galette, sliced apples are mixed with cinnamon, brown sugar, and lemon juice, then placed over a dairy-free and egg-free homemade pastry dough and baked.
When you don’t want to mess with a perfect pie, this free-form galette baked on a cookie sheet will win its way into your heart (and belly)! Use your favorite apples to bring this easy tart together. If you mess up, it’s okay – that’s the beauty of a galette!
I’ve been wanting to make a galette since fall but it just never happened. Even though apple galettes are thought to be an autumn treat, I crave apples all year long. Especially in the summer! Why you may ask? Because I grew up with the Gravenstein Apple Fair, the sweetest little fair in Sonoma County, which happens in August. While this galette is not made using Gravenstein apples, it’s the thought that counts.
If you follow along with my recipes, you’ll know how much I love making homemade dough and for this crust, I knew I couldn’t cut any corners. I promise you, this is the easiest dough and I see myself using this over and over again. It literally comes together before your eyes… Yes, you have to put in minimal work but it’s so worth it! I can’t take full credit for this recipe, it has been adapted from Salted Caramel Apple Galette by Sally’s Baking Addiction. I veganized this galette making it dairy-free and egg-free, adjusted some measurements, omitted a few ingredients, and found a method that worked for me. If you’re wanting to make this recipe gluten-free as well, simply use GF flour.
To make the dough for the crust, you will start by mixing the dry ingredients together then cutting in the butter either with your fingers, forks, or pastry cutter. I used my hands because I find it therapeutic. Then add the ice cold water and stir everything together. Sometimes I find that the dough is too dry, so I need to add an additional tablespoon of water. Again, I like using my hands to combine everything but a rubber spatula works just fine. Once you knead the dough, form it into a disk, and place it in the refrigerator, it’s time to make the filling. This is where I goofed up, I didn’t peel my apples and instead of using my mandoline to slice, I just used my knife. I was in a rush and really wanted my apple galette, okay! Anyway, you combine all the filling ingredients together and pop it in the fridge until the crust is ready to be rolled out. From there, we’re moving full speed ahead! Roll your dough out, arrange the apples, fold the dough over the apples, and bake. There you go, it’s really that easy.
What if your dough doesn’t roll out into a perfect circle?
It’s okay, no worries! Hakuna Matata.
What if you forget to peel your apples?
I did, and spoiler I still ate the whole thing and loved it. Just remember next time. Baking isn’t brain surgery, just roll with it.
What if your dough doesn’t fold over perfectly?
One word – rustic. I love baking/cooking free-form dishes because if it doesn’t look perfect you can just call it “rustic” and everybody will go with it.
What about the egg wash?
Yes, an egg wash makes your pastry look nice but it’s not necessary. If you really want to brush the crust, try melted butter with cinnamon and sugar mixed in!
How can I up the wow factor of this galette?
Arrange your apples tightly around the center of the dough, add some chopped walnuts before baking, coat dough in cinnamon sugar, serve with vegan vanilla bean ice cream, use your creativity! There’s no wrong answer.
It’s safe to say, I’m completely obsessed with galettes and can’t wait to make a few savory tarts this season. I’m thinking tomato with vegan almond ricotta for next weeks dinner! What do you think? What kind of galettes would you like to see? Let me know in the comments.
Dairy-Free and Egg-Free Apple Galette
For the dough
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/2 cup 1 stick dairy-free butter cold and cubed
- 1/4 cup ice cold water
For the filling
- 2-3 large apples peeled and sliced
- 1/4 cup packed brown sugar
- 2 teaspoons all-purpose flour
- 2 teaspoons lemon juice
- 1/2 teaspoon cinnamon
To make the crust, whisk flour, sugar, and salt together in a medium bowl. Using your fingers, cut the butter into the mixture until lit resembles small crumbs. Add the water and stir until it all comes together. If your dough is too dry, add 1 tablespoon of water. Knead the dough on a lightly floured surface until you can shape a ball. Then flatten it into a disk. Wrap in plastic wrap and place in the refrigerator for at least one hour.
Prepare the filling by mixing the apples, brown sugar, flour, lemon juice, and cinnamon together in a large bowl. Cover and let sit in the refrigerator until the dough is ready.
Preheat oven to 425°F and line a baking sheet. On a lightly floured surface, roll the dough into a large circle and transfer to prepared baking sheet.
Place the apples into the center of the dough then gently fold the edges of the dough over the apples. Press gently to seal. Bake for about 35 minutes, until the crust is golden brown. Let stand for 10 minutes before serving.
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Want more allergy-friendly recipes, check out these from my friends:
Perfect Gluten-Free Vegan Chocolate Cupcakes by Eat or Drink
Ginger Spice Cake by Healthy Little Vittles
Vegan Sundae Brownies by Spoonfuls of Vegan
Vegan Mini Fruit Pizzas by Frugal & Fit
Dark Chocolate Cherry Truffles by Well & Blooming