Makes 6 Individual Galettes
- 220g (2 cups) plain flour, or whole
wheat flour, plus more for dusting
- 1 tbsp organic granulated sugar
- 1 tsp salt
- 80ml (1/3 cup) refined coconut
- 1 tsp apple cider vinegar
- 115ml-175ml (1/2-3/4 cup) very
- 2 Granny Smith apples, peeled,
cored, and sliced very thinly (1/8 in
- 2 tbsp organic light brown sugar
- 1/4 tsp ground cinnamon
- 6 tsp apricot preserve
- Rapeseed oil spray, for pan and
To prepare the dough
- In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the coconut oil by the teaspoon in three batches, but you don’t need to be precise about this; you just want to add it in small chunks. Cut the oil into the flour with each addition, until the dough is crumbly and pebbly.
- In a measuring cup, combine the vinegar with 115ml (1/2 cup) of cold water. Add the diluted vinegar to the flour mixture in three batches, gently mixing it into the dough with a fork, until the dough holds together when pinched. If need be, add up to 60ml (1/4 cup) more water.
- Gather the dough into a ball and knead gently a few times until it holds together. Form again into a ball and flatten just a bit into a disk. Refrigerate for about 30 minutes. If you refrigerate it longer, that is fine; but in that case you may need to leave it out for 15 minutes or so until you can easily roll it.
- Fifteen minutes before you are ready to prepare the galette, preheat the oven to 220°C (Gas Mark 7, 425°F), spray a baking sheet with rapeseed oil spray, and slice your apples. Also, in a small bowl, mix together the brown sugar and cinnamon and lightly grease a baking tray.
- On a clean, lightly floured surface, roll out the dough into a 12×15 inch rectangle that is 1/4 in thick. It helps if you flour the rolling pin as well, so the dough doesn’t stick. Use a knife to cut four 8 inch hearts from the dough. When you have done four hearts, place them on the prepared baking sheet, roll out your dough scraps, and create two more hearts. Place those on the baking tray as well.
- Roll in the edges of each heart to create a rimmed crust. You will have to do some pulling on top where the two curves meet, but it doesn’t have to be too precise, as long as you get the general heart shape. Now, take a butter knife and score the rolled edges on a slight diagonal to create a
- Spread a teaspoon of apricot preserves in each crust. Starting from the top, place four apple slices on both sides of the heart, slightly overlapping, to create a fan effect. You might have to press them into the edges if there doesn’t seem to be room; that is perfectly fine. The curved side of the apple slices should go along with the curve at the top of the heart.
- Spray with a bit of rapeseed spray to keep the apples from drying out, and sprinkle with the brown sugar mixture. Bake for 25-30 minutes, until the edges of the crusts are golden brown.
- Serve warm, with a scoop of vegan ice cream, if desired.
Calories: 351, Carbohydrates: 43.0g, Sugars: 9.8g, Fat: 17.0g, Saturates: 15.0g, Protein: 4.7g, Salt: 0.21g
Excerpted from: Veganomicon: The Ultimate Vegan Cookbook, 10th Anniversary Edition by Isa Chandra Moskowitz and Terry Hope Romero.
Cover Recipe Febuary 2018 (Issue 35) Vegan Life Magazine