Apple Galette (Vegan & Gluten-free)

This Easy Apple Galette consists of a 5-minute vegan & gluten-free crust, topped with sweetened fresh apples that, believe me, you will want to eat straight from the bowl. It’s vegan, gluten-free, dairy-free and egg free. It can be made with any apple variety. Keep reading for all the details.

WHY MAKE THIS APPLE GALETTE

It’s fruity, flavorful, wonderful as a dessert and very easy to make.

If you haven’t made a galette before, it’s basically a flat, round pastry loaded with scented and sweetened fruit. It’s got all the goodies of a pie – delicious crust and tender and aromatic fruit – without the hard work.

If you’re on a hunt for fruit tarts, you can also try the Vegan Apple Tarte Tatin, Vegan Peach Galette (vegan & gluten-free) or the Peach Raspberry Galette (vegan & gluten-free).

Vegan Apple Galette is quick and simple to make: all you have to do is to prepare a crust, place the apples on top, fold the crust over the apples in a rough circle and bake!

It’s vegan and gluten-free. If you’re not gluten-free, it can be made just vegan. You’ll find the instructions on how to do it below.

RECIPE INGREDIENTS

INGREDIENT NOTES AND SUBSTITUTIONS

Gluten-free flour. Gluten free all-purpose flour is what I usually use for this gluten-free apple galette. If you’re not gluten-free, substitute for regular all-purpose flour at a ratio of 1:1.

Vegan yogurt. I have made this recipe with soy yogurt. It’s the one I tend to use the most for baking due to its extra richness. 

Vegan butter. For this recipe, I’ve used margarine but feel free to use your favorite vegan butter.

Sugar. I’ve used coconut sugar for the crust because I like its strong caramel taste but you can use cane or brown sugar instead. For the filling, I’ve used organic cane sugar. 

Cornstarch. It’s a thickening agent, it absorbs some of the juices so the crust don’t end up soggy. Tapioca flour or arrowroot are also gluten free and can be used as substitutes for cornstarch. If not gluten-free, you can use regular all-purpose flour instead. 

Apples. You can use any apple variety. More about types of apples bellow, in the FAQs section. 

HOW TO MAKE AN APPLE GALETTE

I like to make pie crust in a food processor because it’s a lot quicker and easier. If you don’t have a food processor, a stand mixer or hand mixer will do the trick.

First, prepare the glazing: in a saucepan, simmer the apricot jam and water until almost liquid. Remove from heat and strain through a fine mesh sieve to remove any large pieces of apricot. Let it cool until it’s only slightly warm.

1. Then, prepare the crust: In a food processor, mix vegan butter and yogurt. 
2. Sift the flour, sugar almond meal and salt. (Optional step)
3. Add the dry ingredients to the food processor.
4. Pulse just until combined, no more than 30 seconds.

5. Now, turn the dough onto a floured parchment paper and form into a ball.
6. Sprinkle the dough with flour, place a second piece of parchment paper on top and roll dough into a 12-inch circle. Transfer to a baking sheet and refrigerate covered with the second piece of parchment paper. Meanwhile, prepare the filling. Preheat oven to 400ºF / 220ºC. 
7. As the dough chills, prepare the filling: Peel (optional), core and slice the apples. 
8. Place apples in a large mixing bowl.

9. Add sugar, cornstarch, cinnamon and ginger, lemon juice, lemon zest, cinnamon, ginger and salt. 
10. Toss gently to coat the apples.
11. Remove the crust from the refrigerator and arrange the apples on it, leaving a 2-inch border uncovered. 
12. Fold the edges of the dough over the apples, pleating to make it fit. Spoon the juices that may remain in the bowl over the apples. 

13. Brush the crust edges with the apricot glaze. You can sprinkle with coarse sugar for a finishing touch.

Place the baking sheet with the galette in the middle of the oven and bake for 35-40 minutes. I bake mine for 40 minutes because I like the apples really tender.

Every oven is different, so start checking the galette after about 30 minutes. If the galette starts to brown on top but it’s not done yet, cover with foil and continue baking for 5 minutes at a time until it’s cooked. 

Remove from the oven and let it cool a bit. Serve the galette warm or at room temperature.

RECIPE FAQs

MORE FRUIT TARTS TO TRY

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RECIPE

Apple Galette (Vegan & Gluten-free)

NATALIA @ SIMPLE GREEN RECIPES

This easy Apple Galette consists of a 5-minute vegan & gluten free crust, topped with sweetened and tender apples. It’s a wonderful dessert and very easy to make!

5 from 53 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 35 mins

Cooling Time 15 mins

Total Time 1 hr 5 mins

Course Dessert

Servings 8 people

Calories 317 kcal

Equipment

• ▢
  Food processor
• ▢
  Mixing bowl
• ▢
  Rolling Pin
• ▢
  baking sheet / baking tray

Ingredients

  

1x2x3x

For the Gluten Free Vegan Crust

• ▢ 6 tablespoons (90 gr) vegan yogurt (I use soy yogurt)
• ▢ ¼ cup (55 gr) margarine or vegan butter
• ▢ 3 tablespoon (30 gr) organic coconut sugar
• ▢ 1 cup + 1 tablespoon (130gr) Gluten free all-purpose flour
• ▢ ¼ cup (25 gr) almond meal
• ▢ ¼ teaspoon salt

For the Apple Filling

• ▢ 3 large apples (700 gr) peeled (optional) and cored
• ▢ ¼ cup (40 gr) organic cane sugar
• ▢ 1 tablespoon (9 gr) cornstarch
• ▢ 2 teaspoons fresh lemon juice
• ▢ 1 teaspoon ground cinnamon
• ▢ ¼ teaspoon ground nutmeg
• ▢ ½ teaspoon salt

For the Glaze

• ▢ ¼ cup (64 gr) apricot jam
• ▢ 2 tablespoons water

Makes: 12inch12 x 12inch round

Instructions

 

For the Glaze

• In a sauce pan (or a small bowl in microwave, less fuss to clean), heat the apricot jam and water until almost liquid. 
• Remove from heat and strain through a fine mesh sieve to remove any pieces of apricot. Let it cool until it’s only slightly warm.

For the Gluten Free Vegan Crust

• In a food processor, mix vegan butter and yogurt. 
• Sift the flour, sugar almond meal and salt. (Optional step)
• Add the dry ingredients to the food processor.
• Pulse just until combined, no more than 30 seconds.
• Now, turn the dough onto a floured parchment paper and form into a ball.
• Sprinkle the dough with flour, place a second piece of parchment paper on top and roll the dough into a 12-inch (30 cm) circle about ⅙ inch (0,4 cm) thick. Transfer to a baking sheet and refrigerate covered with the second parchment paper. 
• Preheat the oven to 400ºF / 220ºC. 

For the Apple Filling

• As the dough chills, prepare the filling: Peel (optional), core and slice the apples into ¼ inch pieces. 
• Place apples in a large mixing bowl.
• Add sugar, cornstarch, cinnamon and ginger, lemon juice, lemon zest, cinnamon, ginger and salt. 
• Toss gently to coat the apples.
• Remove crust from the refrigerator and arrange the apples on it, leaving a 2-inch (5cm) border uncovered. 
• Fold the edges of the dough over the apples, pleating to make it fit. Spoon the juices that may remain in the bowl over the apples. 
• Brush the crust edges with the apricot glaze. You can sprinkle with coarse sugar for a finishing touch.
• Place the baking sheet with the galette in the middle of the oven and bake for 35-40 minutes. I bake mine for 40 minutes because I like the apples really tender. Every oven is different, so start checking the galette after about 30 minutes. If the galette starts to brown on top but it’s not done yet, cover with foil and continue baking for 5 minutes at a time until it’s cooked. 
• Remove from the oven and let it cool a bit.
• Serve the galette warm or at room temperature.

Notes

MAKE AHEAD INSTRUCTIONS

You can make the crust one-two days ahead. Don’t roll it up, just shape into a ball, wrap it in plastic wrap and refrigerate. As for the filling, it can also be prepared the day before. Keep it in the bowl and refrigerate. Then, the day you’re going to serve the apple galette, assemble and bake it. If you make the galette the day before, the crust will become soggy.

DO I NEED TO PEEL THE APPLES?

I don’t normally peel them, unpeeled apples add a bit of color and texture to the galette. Anyway, check your apples as the skin may sometimes be a bit thicker and the galette won’t be as soft as it could be.

MORE IDEAS FOR TOPPINGS

Vegan vanilla ice cream, vegan whipped cream, vegan caramel sauce with chopped walnuts.

INGREDIENTS AND SUBSTITUTIONS 

Gluten-free flour. Gluten-free all-purpose flour is what I use here. If you’re not gluten-free, substitute for regular all-purpose flour at a ratio of 1:1.

Vegan yogurt. I make this apple galette crust with soy yogurt. It’s thicker than other vegan yogurts.

Vegan butter. For this recipe, I’ve used margarine but feel free to use your favorite vegan butter.

Sugar. I’ve used coconut sugar for the crust but you can use cane or brown sugar instead. For the filling, I’ve used organic cane sugar. 

Cornstarch. It’s a thickening agent, it absorbs some of the juices so the crust doesn’t end up soggy. Tapioca flour or arrowroot are also gluten-free and can be used as substitutes for cornstarch. If not gluten-free, you can use regular all-purpose flour instead. 

Apples. Golden Delicious is a safe bet. Other great options are Granny Smith, Pink Lady, Honeycrisp and Braeburn. 

NUTRITION INFORMATION

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. 

See our full nutrition disclosure. 

Nutrition

Serving: 1gCalories: 317kcalCarbohydrates: 48gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 388mgPotassium: 19mgFiber: 5gSugar: 16gVitamin A: 374IUVitamin C: 2mgCalcium: 54mgIron: 2mg

Keyword gluten-free galette, gluten-free vegan galette, vegan galette

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