Take advantage of the fall harvest and turn your orchard-fresh apples into a delightful galette!
- Pastry Ingredients :
- 1½ Tbsp oats, ground
- 3 Tbsp boiling water
- 1¼ cup all-purpose GF flour
- ¼ tsp salt
- ¼ tsp baking powder
- ½ cup vegan butter or vegetable shortening, cold
- 1 Tbsp apple sauce
- 1 Tbsp cold water
- 3 Tbsp coarse sugar (for sprinkling on tarts)
- Filling Ingredients :
- 3 large apples (McIntosh and Granny Smith are my favorites for baking)
- 1 lemon, juice and zest
- ¼ cup all-purpose GF flour
- ¼ cup cane sugar
- ¼ tsp salt
- ¼ tsp cinnamon
- ⅛ tsp allspice
- 4 Tbsp vegan butter or coconut oil, cold and cut into small pieces
Combine oats with boiling water and set aside and let cool to room temperature.
In a food processor, combine flour, salt, baking powder and vegan butter/shortening. Pulse until the mixture is the texture of pebbles the size of peas.
Add in oats (make sure they’re not hot), banana puree (or other) and 1 tablespoon of cold water. Process until the dough is holding together. If too dry add in more cold water 1 teaspoon at a time.
Remove dough from food processor and form into a ball. Wrap tightly with saran wrap and refrigerate for 30 minutes to chill.
Preheat oven to 425F and line a sheet pans with parchment paper.
Once dough is chilled, liberally dust countertop with flour. Roll dough into a circle with 1/8th inch thickness.
Peel and core apples. Cut each apple into 1/8 and each 1/8 in to 3 chucks or slices.
Toss apples with lemon juice and zest, flour, sugar, salt, cinnamon, allspice and vegan butter.
Pour apple mixture into the center of the pastry. Fold pastry edges over, pleating it into a tight circle around the apples.
Optional: Brush dough with melted oil and sprinkle with sugar.
Bake for 25-30 minutes or until crust is golden and apples are tender. Cool before serving.