apple galette . . . at least my version of it
Oh the galette! A galette is a rustic pastry that can either be sweet (apple, apricot, peach) or savory (mushroom, onion). The crust on a typical galette is puff pastry, which is definitely not vegan. I have been experimenting with doughs the past few days and decided to make an apple galette, veganized.
The crust was a basic pie like dough made with whole wheat pastry flour, unbleached white flour, Earth Balance "buttery" stick margarine, a pinch of salt and a pinch of sugar. The dough was made in a food processor yesterday and refrigerated over night to rest.
The filling was a lot of fun to make. It turned out looking like that canned apple pie filling you get at the store, only a lot tastier and healthier! I pealed and cut up 2 apples and squeezed the juice of one lemon on top, for tartness and to keep the apples from turning brown. I added a good amount of raw, natural sugar, fresh nutmeg, cinnamon and a bit of margarine. I cooked that together until the apples were tender. I made a slurry of corn starch and water and added that to the cooked apples until it was really thick.
I rolled out the dough and placed the cooled apple mixture in the center and squeezed the dough sides in to form a crust. I sprinkled a bit of raw, natural sugar on top and baked for 350 for about a half hour.
I know the dough and the filling are awesome, so I am sure together it is magic!
The crust was a basic pie like dough made with whole wheat pastry flour, unbleached white flour, Earth Balance "buttery" stick margarine, a pinch of salt and a pinch of sugar. The dough was made in a food processor yesterday and refrigerated over night to rest.
The filling was a lot of fun to make. It turned out looking like that canned apple pie filling you get at the store, only a lot tastier and healthier! I pealed and cut up 2 apples and squeezed the juice of one lemon on top, for tartness and to keep the apples from turning brown. I added a good amount of raw, natural sugar, fresh nutmeg, cinnamon and a bit of margarine. I cooked that together until the apples were tender. I made a slurry of corn starch and water and added that to the cooked apples until it was really thick.
I rolled out the dough and placed the cooled apple mixture in the center and squeezed the dough sides in to form a crust. I sprinkled a bit of raw, natural sugar on top and baked for 350 for about a half hour.
I know the dough and the filling are awesome, so I am sure together it is magic!