Dairy-Free and Egg-Free Apple Galette cover

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Dairy-Free and Egg-Free Apple Galette

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Ingredients

Warning0 allergens identified

Dairy-Free and Egg-Free Apple Galette

1 ½ cups all-purpose flour

¼ cup sugar

¼ tsp salt

½ cup dairy-free butter coldand cubed

¼ cup ice cold water

2 applespeeled and sliced

¼ cup brown sugarpacked

2 teaspoons all-purpose flour

2 teaspoons lemon juice

½ tsp 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.

Nutrition

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Tips & Tricks (5)

Keep Dairy-Free Butter Supremely Cold ❄️
Freeze your dairy-free butter for at least 30 minutes before use and work quickly to create small, distinct butter pockets in the dough—this ensures a flaky, layered crust that rivals traditional pastry.
Macerate Apples for Enhanced Flavor 🍎
Toss sliced apples with brown sugar, cinnamon, and lemon juice, then let sit for 15-20 minutes before assembling to allow the fruit to release juices that create a natural glaze while preventing a soggy galette.
Dock and Chill Your Dough 🔄
After shaping the dough on your baking sheet, refrigerate it for at least 30 minutes and prick the bottom with a fork to prevent puffing, ensuring an evenly baked base without a thick, doughy center.
Use an Acidic Binder Without Eggs 🍋
The lemon juice in this recipe acts as both a flavor enhancer and functional binder, preventing apple oxidation while helping the filling set; don't skip it as it's crucial to the galette's structure and taste.
Brush Edges with Plant-Based Milk 🌱
Before baking, lightly brush the folded pastry edges with unsweetened plant-based milk and sprinkle with coarse sugar to create a golden, caramelized crust that adds visual appeal and delicate crunch.