Lately I’ve been getting into vegan baking and I’m absolutely loving how much I’m learning.
Here’s a couple of tips I learnt along the way which have helped me:
– Sprinkle almond meal on the base to stop it from becoming soggy from the fruit.
– Mix cornflour with your fruit to make baking juices go thick and jammy.
– To save making a mess, roll the pastry on the baking paper as it’s non stick and makes for an easier transfer.
Apple Galette
8
servings45
minutes45
minutes1
hour30
minutesKeep the screen of your device on
Ingredients
1 1/2 cups 1 1/2 Flour
1/4 cup 1/4 Caster Sugar
1 TBS 1 Caster Sugar
1/4 tsp 1/4 Salt
200 g 200 Nuttelex
1/4 cup 1/4 Iced water
2 tsp 2 White vinegar
4 4 Apples, sliced into wedges
1 TBS 1 Cornflour
1 1 Lemon, zested & juiced
2 tsp 2 Vanilla bean paste (worthwhile getting paste for this)
2 TBS 2 Almond Meal
20 ml 20 Milk of choice
1 TBS 1 Raw Sugar
Directions
- Combine flour, 1 TBS caster sugar and salt in a bowl. Crumble the nuttelex in, then use your fingers to rub the butter into the flour mix. Add 1/2 cup iced water and vinegar to the bowl, then cut the mixture with a butter knife until a dough starts to form. Once dough is roughly combined roll out into a rectangle, letter fold (as shown), repeat, then wrap in baking paper and refrigerate for 1 hour.
- In the meantime combine the apples, cornflour, lemon juice & zest, vanilla, and 1/4 cup caster sugar into a bowl.
- Once the pastry has rested preheat the oven to 200° and line a baking tray. Roll out the dough into a 3mm thick circle (read my tip on how to make this mess-free), and transfer to the baking tray. Sprinkle the almond meal leaving a 5cm border, then scatter the fruit mixture. Fold the pastry edges and pinch to secure, brush the edges with milk, and sprinkle with the raw sugar. Bake for 45 minutes or until golden.
