I can almost taste the pies and tarts as I walk between the blush of red and gold leaves. But low, grey skies signal rain, rushing me inside. Cozying up next to the glow of the fireplace, a tiny star, casting warmth and shadows across the room, my mind wanders to menu planning and Thanksgiving. Oh, how I love Thanksgiving – a holiday where we can celebrate and reflect upon the simple things that make our ordinary lives shine. Not to mention share an amazing meal around a common table.
But for me, it’s not about the stuffing, or the mashed potatoes or the cranberry sauce. It’s not about the green bean casserole or the oven roasted veggies (although, I really do love pan-roasted Brussels sprouts) or even the bubbly cocktails that liven up our table. For me, Thanksgiving is all about incredible desserts. After all, a feast this big deserves an impressive finale. Just like this rustic apple galette.
Simple and laid-back, this rustic apple galette is all about caramelized, maple-sweetened, cinnamon and nutmeg infused apples, and a flaky, golden brown crust. Baked to perfection, then topped with creamy vanilla coconut milk-based ice cream, and a drizzle of brown rice syrup, this lovely free-form tart is just as beautiful as a traditional pie. And arguably much easier to make.
Baked on a baking sheet, instead of a tart pan, a traditional galette is made by rolling dough into a circle. Then filling it in the center and leaving a little dough overhang to enclose your filling. It gets its rustic look from the imperfect fold over of the dough. Which takes the pressure off, if you’re worried at all about working with dough. This recipe makes dough from finely ground pecans, rolled oats and gluten-free flour. It then gets brushed with a little aquafaba and vegan butter to brown the edges (and avoid burning), and a sprinkle of toffee-like, demerara sugar for something a little extra.
This rustic apple galette is perfectly imperfect, and a lovely addition to any Thanksgiving table. It’s best served warm with a scoop or two of ice cream. I especially love it when the ice cream gets a little melty. Enjoy!Print
- 1/4 cup pecans
- 1/4 cup rolled oats
- 2/3 cup gluten-free flour
- 3 tbsp cornstarch
- 2 tbsp tapioca flour (or starch)
- 2 tbsp ground flax seeds
- 2 tsp sugar
- 1/4 tsp sea salt
- 8 tbsp vegan butter
- 6-8 tbsp cold water
- 2 tbsp vegan butter, melted
- 2 tbsp aquafaba
- demerara sugar, optional for sprinkling
- 3 apples (such as Jonagold), cored and cut into 1/4 inch slices
- 1/4 cup maple syrup
- 1 1/4 tsp ground cinnamon
- 1/4 tsp cardamom
- 1/4 tsp ground nutmeg
- 1 tsp lemon juice
- brown rice syrup, for glaze
- vanilla ice cream, for serving
- Make the dough. Add pecans and rolled oats to a food processor and pulse until the mixture resembles fine meal.
- Add the gluten-free flour, corn starch, tapioca flour, flax seeds, sugar, and salt in the food processor. Pulse 5 times to combine. Then add the vegan butter.
- Pulse 10-15 times until the dough resembles coarse meal. Add 6 tbsp of cold water and pulse two more times. The dough should come together with your fingers. Turn the dough out onto lightly floured parchment paper.
- Shape the dough into a ball and flatten into a disk. If the dough is crumbly, add 1-2 more tbsp of cold water to help it come together. Wrap the dough in parchment and refrigerate until chilled.
(You can also use the dough straight away if you’re in a hurry.)
- While the dough is chilling, pre-heat the oven to 400 degrees F.
- Make the filling. In a medium-sized bowl, add the apples, maple syrup, lemon juice, cinnamon, cardamom, and nutmeg. Using your hands and a spoon, gently toss the apples to coat. Set aside.
- When you’re ready to use the dough, place it in between two sheets of parchment paper. (Dust parchment with flour as needed).
- Using a rolling pin, roll the dough out into approximately a 12 inch circle, leaving a 2 inch overhang.
- Arrange the apple slices (not the juices) in a circular fashion (or however your heart desires!).
- Fold up the edges of the dough over the apples.
- In a small bowl, combine aquafaba and butter. Brush the edge of the galette dough with the aquafaba and butter mixture. Then, lightly brush the top of the apples with the mixture as well. (This will prevent burnt, dried out fruit.)
- Sprinkle the edges of the galette with demerara sugar if desired.
- Bake the galette (on the parchment lined baking sheet) for 50 minutes or until the crust is golden and the apples are tender.
- Cool the galette on a wire rack. For a beautiful sheen, brush or lightly drizzle the apple galette with brown rice syrup as desired.
- Serve galette slices warm, with scoops of vegan vanilla ice cream.