Description
This Vegan Salted Caramel Apple Galette is a delightful rustic tart featuring a flaky vegan pastry crust filled with spiced apple slices coated in luscious vegan salted caramel sauce. Perfectly baked to golden perfection and optionally served with vegan vanilla ice cream, it’s a comforting and elegant dessert that combines sweet, tart, and salty flavors with a warm homemade touch.
Ingredients
Units
Scale
Vegan Pastry Dough
- 1 1/4 cup all purpose flour
- 1/2 cup vegan butter, cold and cubed
- 1/4 tsp salt
- 1 tsp granulated sugar
- 3–4 tbsp ice cold water
Filling
- 1 large red apple, sliced, with skin
- 1 tbsp all purpose flour
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2 tsp lemon juice
- 1/8 tsp coarse or flaked sea salt, plus more for topping
- 1/2 cup vegan salted caramel sauce, plus more for topping
Other
- 1 tbsp non dairy milk, for brushing
- 1–2 tbsp raw sugar, optional
- Vegan vanilla ice cream, to serve, optional
Instructions
- Make the pastry dough: In a large bowl, whisk together the flour, salt, and sugar. Add the cubed vegan butter. Using a pastry blender or two forks, cut the butter into the dry mix until the texture resembles coarse oatmeal. Gradually add the ice cold water, mixing with a fork as you go. Knead the dough with your hands into a ball, then form into a thick disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week if prepared in advance.
- Prepare the filling: Toss the sliced apple with lemon juice to prevent browning. Sprinkle the flour, cinnamon, nutmeg, and ginger over the apples and mix well to combine. Add the vegan salted caramel sauce and sea salt, stirring gently until the apples are evenly coated.
- Assemble the galette: Preheat your oven to 375ºF (190ºC). Place a large piece of parchment paper on a clean surface. Remove the dough from the refrigerator and roll it out on the parchment paper into an even 10-inch circle about ½ cm thick. Arrange the apple mixture evenly in the center, leaving an edge clear. Carefully fold the dough edges over the filling, pleating as needed to create a rustic border.
- Brush and sprinkle: Brush the dough edges with non-dairy milk and sprinkle raw sugar on top for added crunch and sweetness.
- Bake the galette: Transfer the parchment paper with the assembled galette onto a baking tray. Bake in the preheated oven for 30-35 minutes until the crust is golden and the filling bubbles slightly. Remove from oven and let cool for at least 10 minutes to set before slicing.
- Serve: Serve warm or at room temperature. Optionally top with vegan vanilla ice cream, a drizzle of extra vegan salted caramel sauce, and a pinch of sea salt for a delightful finishing touch.
Notes
- The dough can be prepared up to one week in advance and stored in the refrigerator wrapped tightly in plastic, or frozen for up to 3 months; thaw in the refrigerator overnight before using.
- The apple filling can be prepped up to 24 hours in advance and stored covered in the refrigerator.
- For best results, use a tart and firm red apple variety, like Honeycrisp or Fuji.
- Check out a traditional vegan caramel sauce recipe to make homemade vegan salted caramel that pairs perfectly with this galette.
Nutrition
- Serving Size: 1 slice (1/8 of galette)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
