Flaky homemade vegan pastry filled with apple slices, homemade vegan caramel sauce and served with vegan vanilla ice cream, more caramel drizzle, and sea salt. Galettes are very easy to make, as far as pastry recipes go. It’s like a simpler version of pie!
I am a huge fan of caramel, so I could not pass on the opportunity to incorporate caramel into a galette recipe! Apples and caramel is such an elite combo.
For this recipe, I used my highly versatile and fool-proof Traditional Vegan Caramel Sauce recipe, which includes lots of tips and some scientific background behind the making of caramel.
Ingredients
Vegan pastry dough
- All purpose flour
- Sugar
- Salt
- Vegan butter (cold)
- Cold water (pre-refrigerated or iced if needed)
Galette filling
- Red apple (I recommend fuji or gala)
- Lemon juice
- All purpose flour
- Spices (cinnamon, nutmeg, ginger)
- Vegan caramel sauce (check out my recipe here!)
How to make the pastry dough
Start by whisking together the flour, sugar, and salt in a mixing bowl. You can use a whisk or a fork.
Next, cut the cold vegan butter into the dry ingredient using a pastry blender or two forks or knives, whichever one is easier for you. The texture should resemble coarse oatmeal or small peas.
Gradually add the ice cold water while mixing with a fork.
Once the water has started binding together the flour and butter mixture, use your lightly floured hands to knead the loose scraps into a ball of dough. Be sure not to over knead. You may need to add an extra splash of cold water or flour your hands a bit more, depending on the moisture levels in the room.
Wrap the pastry dough in plastic film and refrigerate for at least 1 hour.
Making the filling and assembling the galette
To make the filling, combine the apple slices, flour, spices, lemon juice, sea salt, and vegan caramel sauce.
Roll the chilled pastry dough into an ~10inch circle on a piece of parchment paper or silicone baking mat.
Layer the apple slice filling however you like, making sure to leave about 2cm of space from the edges.
Fold in the edges of the pastry dough. It doesn’t have to look great, as long as it’s secured!
Brush some non dairy milk on the edges of the galette and sprinkle on some raw sugar for an added texture and flavour.
Transfer the galette along with the parchment paper or baking mat onto a baking tray. Bake at 375ºF for 30-35mins. The crust should be golden in colour, the caramel in the filling should be bubbling, and the apples should be soft with some crisp on the edges.
Serve with vegan vanilla ice cream, more caramel sauce, and a pinch of sea salt!
Tips for making successful pastry dough
Making pastry dough comes naturally to some people, but for others (like me many years ago) it’s always a struggle to get the texture right. We want the pastry to be flaky/layered, soft on the inside and crispy on the outside. I’ve compiled some tips that I wish I knew when I first started making this kind of pastry dough:
- Use cold vegan butter, not spreadable margarine. When you cut the butter into the dry ingredients, you’re creating small pieces of butter that is evenly distributed in the flour. When baked, the butter pieces will melt and create layers between the dough.
- Use cold water, which will help preserve the layers in the dough.
- Don’t over knead knead the dough. As soon as the dough is a manageable ball, stop kneading. The more you knead, the less distinct layers there will be.
- Do not dismiss the chill time! I used to be impatient and roll out the dough right away, and the dough would turn out very dense. Chilling the dough allows everything to be cold so when you’re assembling the pie, the butter pieces don’t soften.
- When you’re rolling out the chilled dough, try to do it on the first try to avoid having to re-knead the dough.
- Brush your crust with plant milk if you want the crust to brown nicely when baked!
- Sprinkle on some raw sugar for an extra crunchy texture on the crust without adding too much sweetness.
FAQs
This recipe makes an ~8inch galette. It will serve 8 people.
Either works! If you’re using salted vegan butter for the pastry dough, omit the 1/4 tsp of salt.
I personally prefer juicy and crunchy apples such as gala or fuji apple!
I personally have not found many affordable and accessible vegan caramel sauces on the market, which is why I make my own! I have a recipe for Traditional Vegan Caramel Sauce which can be used for this recipe. 🙂
Have a questions about this recipe? Leave a comment on this post or shoot me a DM on Instagram! I’d love to help you out. 🙂
More vegan desserts to try
- Raspberry Heart Pastries (Instagram special for Valentines Day!)
- Apple Crisp Scones with Cinnamon Glaze
- Strawberry Rhubarb Crumble
Vegan Salted Caramel Apple Galette
Ingredients
Vegan Pastry Dough
- 1¼ cup all purpose flour
- ½ cup vegan butter, cold and cubed
- ¼ 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
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 2 tsp lemon juice
- ⅛ tsp coarse or flaked sea salt, plus more for topping
- ½ cup vegan salted caramel sauce, plus for 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 in the butter cubes. Using a pastry blender or two forks, cut the butter into the dry mix until the texture is like coarse oatmeal. (see picture)½ cup vegan butter, ¼ tsp salt, 1 tsp granulated sugar, 1¼ cup all purpose flour
- Gradually add in the cold water while mixing with a fork. Using your hands, knead the dough into a ball. Form the dough into a thick disk and wrap with plastic film. Refridgerate the dough for at least 1 hour, or make in advance and refrigerate for up to 1 week (see notes at the bottom).3-4 tbsp ice cold water
Make the filling
- Prepare the filling by coating the apple slices with lemon juice. Next, add flour, cinnamon, nutmeg and ginger powder and mix until incorporated. Add the caramel sauce and mix until combined.1 large red apple, sliced, 1 tbsp all purpose flour, ¼ tsp ground cinnamon, ¼ tsp ground nutmeg, ¼ tsp ground ginger, 2 tsp lemon juice, ½ cup vegan salted caramel sauce, ⅛ tsp coarse or flaked sea salt
Assemble the galette
- Preheat the oven to 375ºF. Place a large piece of parchment paper on a clean surface.
- Remove the dough from the refridgerator and place on the parchment paper.
- Using a large rolling pin, roll the dough into a ~10 inch circle about ½ cm thick. Make sure the thickness of the dough is even.
- Line the apple slices in the middle of the rolled out dough (see pictures). Fold in the edges carefully.
- Brush the galette crust with plant milk and sprinkle on some raw sugar.1 tbsp non dairy milk, 1-2 tbsp raw sugar
- Carefully transfer the parchment paper with the galette onto a baking tray. Trim the parchment paper if necessary.
- Bake the galette for 30-35mins. The crust should be slightly golden, and the caramel sauce in the filling is lightly bubbling. Remove the galette from the oven and cool for at least 10 minutes before cutting in.
- Top your galette with vegan vanilla ice cream (optional), more caramel sauce, a pinch of sea salt, and serve!Vegan vanilla ice cream
Notes
To pre-make ingredients:
- You can pre-make the dough and refrigerate for up to a week, or freeze for up to 3 months. If frozen, thaw in the refrigerator overnight prior to using.
- The pie filling can also be prepared max 24hrs in advance and kept in the refrigerator until ready to use.
- Check out my Traditional Vegan Caramel Sauce recipe, which is perfect for this recipe!
This looks so good! It’s a perfect fall dessert!
Thank you so much Neha! I can’t wait to make more fall flavoured desserts. 🙂
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