Here’s a ‘lil galette for your gullet! A galette is just a fancy-pants French cooking term, which in this case refers to a large freeform tart. You could definitely bake this recipe in a traditional tart dish, but I kind of prefer this method. Even if it ends up looking like crap it’s ok…because it’s “rustic!”
2 cups all-purpose flour
1/4 cup beet sugar *
6 oz vegetable shortening
1/2 tsp sea salt
1/2 cup ice cold water
* technically granulated white cane sugar is not always vegan because it is sometimes processed using bone char. during the final purification process, the sugar is filtered through charcoal, and over half of the cane refineries in the US use bone char (charcoal made from animal bones.) beet sugar never needs to go though this step of the purification process. half of the white sugar made in the US is beet and the other half is cane. there’s no cost difference and they’re sold side by side in the grocery store.
Combine the flour, sugar and salt in the bowl of a standing mixer with the paddle attachment. Mix on low speed. Slowly add the chilled vegetable shortening and mix only for about a minute or so (until the mixture begins to resemble small beads.) Gradually add in the ice water and mix until the dough just starts to come together. Don’t over mix! You’ll want some of the shortening to remain in little tiny clumps. Remove the dough from the mixer and briefly knead so that it comes together. Pat into a disc shape, cover with plastic wrap and stick in the fridge for about 45 minutes (an hour if you can) before using.
6 cups golden delicious apples
juice of 1 small lemon
zest of 1 small lemon
3/4 cup beet sugar
2 tbsp all-purpose flour
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp sea salt
3 tbsp soy butter
turbinado sugar for sprinkling (optional)
Preheat the oven to 400 degrees F.
Peel, core and cut the apples into 1/4-inch thick slices. As you cut them, place into a large mixing bowl with the lemon juice and toss to coat. Add the lemon zest, sugar, flour, cinnamon, nutmeg and sea salt. Mix to combine.
Carefully roll out the dough between 2 large pieces of parchment paper. You’ll want the dough to be about 1/8-inch thick. The shape doesn’t really matter all that much. I tend to make mine into a rectangular shape, but round works just as well. Once rolled out, remove the top piece of parchment and discard. Move the rolled out dough and the bottom piece of parchment onto a rimmed baking sheet.
Spoon the apple mixture onto the dough, leaving about 3 inches or so from the edge of the dough. Leave the excess sugary apple liquid in the mixing bowl to use later on. Fold the ends of the dough toward the center to form the tart and keep the filling intact.
Cut the 3 tbsp of soy butter into small pieces and scatter them on top of the filling.
Bake at 400 degrees F for about 40 minutes, or until the crust is golden brown and the filling is bubbly. During the baking, brush a bit of the sugary apple liquid over the top of the filling and a little bit onto the edges of the crust.
Remove from the oven and sprinkle with some raw turbinado sugar (optional) then place the tart (still on the pan) onto a cooling rack. Allow it to cool for at least 30 minutes before serving. By the way, I highly recommend serving this with some french vanilla soy ice cream.