Simple Skillet Apple Galette
Ingredients
Pastry
- 120 g spelt flour (or plain flour)
- 2 tbsp coconut sugar
- 75 g vegan butter (lightly softened, plus 1 tsp for greasing the skillet)
- 1 tbsp cold water (up to 2 tbsp depending on the vegan butter you use)
Filling
- 5 small apples (thinly sliced, we used pink lady)
- 2 tbsp coconut sugar
- 1 tsp cinnamon
- 2 tsp lemon juice (not essential, but lifts the flabour of the apples)
Optional to brush
- 1 tbsp oat milk (to brush the crust)
- 1 tsp coconut sugar (or raw sugar for the granulated look)
Instructions
- Add flour and coconut sugar to a bowl. Rub in cold vegan butter until crumbly. Add cold water a little at a time until a dough forms (we used 1 tbsp, but up to 2 tbsp should work depending on your butter). Spelt flour tends to go crumblier than plain flour, so if using that, knead the dough a little to help.
- Press into a ball, wrap and chill for 10-15 minutes in the freezer.
- Toss finely sliced apples with coconut sugar, cinnamon, and lemon. We used a mandolin to slice the apples, but you can finely slice with a knife.
- Preheat oven to 190c/375f fan (if your oven isn't fan forced, bump to 200c/390f).
- Lightly grease your cast iron pan.
- Roll pastry into a large rough circle, approx 4-5mm thick, and place into a 20cm cast iron pan.
- Place apples on top of the dough, either just pouring them in or creating a pattern, then fold pastry over the apples. Rustic is perfect, you can trim a little off if it feels too much for your liking.
- Optional: brush edges with plant milk and sprinkle with coconut or raw sugar.
- Bake for 45-55 minutes or until golden and bubbling. If it looks like it’s browning too quickly on top, lightly cover with foil (we usually do this around the 20 minute mark).
- Remove from the oven and allow to cool for 10 minutes before serving.
Storage
Store in the fridge for 3 days.Notes
• We used Pink Lady apples for this recipe. They hold their shape beautifully while baking and provide a lovely balance of sweetness and tartness.
• If using softer apple varieties, your apples may break down more during baking. This is perfectly fine and will create a softer, more pie-like filling.
• If your apples tend to be on the drier side, lightly brush the exposed apple slices with melted coconut oil before baking to help prevent them from drying out.
• If the apples begin browning too quickly before the pastry is fully cooked, loosely cover the galette with foil and continue baking until the apples are tender.
• Thinly sliced apples work best as they soften more evenly during baking.
• For a quick everyday dessert, simply pile the apples into the centre of the pastry. For a more decorative finish, arrange the apple slices in overlapping circles before folding over the edges.
• Allow the galette to cool for at least 10 minutes before serving. This helps the filling settle and makes it easier to slice.
• This galette is best served warm and is delicious on its own or with vegan ice cream, coconut yoghurt or dairy-free custard.