Galettes are just the best, aren’t they? Flakey homemade pastry, delicious fruit filling and optional lashings of ice cream:whats not to love? This easy apple custard galette does not disappoint- it was so well loved at my place (a little too much even, as it disappeared before I even got to enjoy a slice. True story) that my middle daughter has requested one as her 4th birthday cake (alongside a ‘blueberry’ cake).
Actually I put off making a galette for far too long. I was intimidated by the pastry and for some reason assumed it would be tricky to get a delicious flakey pastry. It turns out it is not. In fact, homemade pastry is the only way to go in my opinion- it is impossibly easy (if you own food processor) and the taste and texture are off the plant good compared to store bought.
Steps for creating the easy apple custard galette
Begin by making the dough
This step is so easy- all you need is flour, sugar, salt, butter, cold water and a food processor. The trick here is to use COLD ingredients (from-the-fridge cubed butter and ice cold water) and to mix ONLY until the pastry comes together. Follow these 2 simple pieces of advice and your easy apple custard galette will have perfectly flakey pastry. It is really that easy.
2. Mix your apple filling
Getting nice thin apple slices is really important or you might have uncooked slices of apple. I use a really sharp knife and make sure the apples are around 3-5mm thick. A mandolin would be great here too. Next, add the apple, sugar, spices and lemon to a bowl and mix well. Set aside.
3. Roll out the dough and spread on your fillings
Rolling out the dough is the hardest part of this dessert- the dough needs to remain cold to bake well, so yo cannot leave it on the bench to soften. Work with the dough straight form etc fridge and place between 2 sheets of baking paper, then roll out into a large rectangle. The size and shape can be whatever you make it, but ensure your dough is of even thickness (around 7mm thick, give or take). Once you have created a nice even shape spread on the almond meal, dollop on custard and finally arrange for apple (in a pretty pattern, or not!).
Finally, BAKE AND SERVE.
Commonly asked questions:
I can’t find butter, can I use margarine?
No. Margarine does not bake in the same way as a hard, back butter and will not allow the pastry to hold shape. If you don’t have a block butter (vegan butter, or cows butter) I recommend you find some for this recipe. It is a non negotiable.
My pastry is dense and not flakey. What went wrong?
Firstly, you might not have measured you’re ingredients correctly. I always recommend following the weight measurements or if not, following the scoop and level method of filling your measuring cups. Scooping flour straight from the packet can increase flour volume by about 30%, which is a big deal when you are wanting a perfect bake.
Secondly, of you measured correctly, you may have over mixed the dough. The trick to a flakey pastry is to NOT stretch the gluten and that means working for dough as little as possible. Only pulse the food processor until the dough sticks. Here can be a little flour still visible and the pastry does NOT need to look uniform- in fact it is ideal to see patches of butter and patches of butter. You just want it to stick together as one cohesive dough.
Thanks for getting this far! I hope you enjoy this easy apple custard galette as much as we did0- it is truely delicious, perfectly sweet and spiced, flakey, buttery, cosy and so, so comforting. If you do make it we would LOVE a review below- leaving a simple rating, comment or question helps us so much, and helps other readers too. We appreciate your feedback so much.
If you want some other delicious vegan baking recipes, you might enjoy:
- Vegan chocolate chunk banana loaf with tahini
- Apple pie scrolls with cream cheese frosting
- Summer galette with mango
An easy and rustic tart that is complete with coconut custard, spiced apples and homemade flakey, buttery pastry.
2 1/2 cups (312g) plain flour
2 Tbsp (24g) granulated sugar
1/2 tsp (3g) salt
2/3 cup + 2 Tbsp (200g) block butter of choice (see notes)
1/2 cup (125g) ice cold water
Apple custard filling
1/2 cup (75g) almond meal
3 green apples, sliced into 2–3mm thick slices
1/3 cup raw sugar or coconut sugar
1 tsp ground cinnamon
1/2 nutmeg, freshly grated
1 Tbsp lemon juice
- I always recommend using scales to get this recipe correct as they are far more accurate. I used Australian standard cups. Prepare the butter and ensure you have ice-cold water on hand. The trick to getting the pastry to come together is using cold ingredients, and so it is best to have your butter cubed straight from the fridge, and ice cold ready to go.
- Add flour, sugar and salt to a food processor and pulse to combine. Add butter, pulse until small crumbs form then, with the food processor running, stream in the water and process only until a large ball forms. From when you add the butter to when the balls come together it should take only 15 seconds or so.
- Scrape out dough (a rubber spatula is recommended) and quickly form into a small disc. Wrap tightly in plastic wrap and set in the fridge for 1+ hours. I use a compostable plastic wrap, so if you want to go plastic free check out this one.
PREPARE THE FILLING
- Place the sliced apple into a bowl and very gently combine with the sugar, lemon juice and spiced. Mix well and set aside.
CREATE THE GALETTE.
- After 1 hour, remove dough from the fridge. You will need to work quickly here, so get your self prepared and if its a hot day I would recommend using a cold marble slab to roll out the pastry on. Place dough between 2 sheets of baking paper (or two silicone mats, I use these ones), and carefully roll out to a large rectangle. You want the dough to be around 5-7mm in thickness and very even all over, preferably with no cracks as they will split during baking. Remove the top sheet of baking paper, and place the dough (still on the bottom piece of baking paper) on a baking tray.
- Spread almond meal over the dough, leaving a 5cm boarder (this will be rolled over in to a crust) then dollop over coconut custard. You can be rustic here- you don’t need to spread it just roughly dollop blobs to cover the almond meal then layer on the apple filling on top, arranging in whichever pattern you prefer. Ensure there is a 5 cm gap around the boarder, and if you have any extra filling, set it aside.
- Now, fold up the sides of the galette. The dough might be a little bit sticky, so use a small, sharp knife to peel the edge away from the baking paper. After you have folded over the first edge, rotate the galette, do another fold, and continue until you’re back to where you started. Once the crust has been completely formed, you can add any extra filling on top, but be careful to not pile it too high. Brush the top crust in extra melted butter, olive oil or milk them sprinkle with raw sugar (optional).
- Now, place the galette (on the baking tray) back in the fridge for a minimum of 30 minutes (don’t skip this step) then preheat the oven.
- Preheat the oven to 200C (390F) then add galette to the oven and bake for 10 minutes. Turn down to 175 C (350F), then bake a further 30-35 mins. Serve immediately with ice-cream, or allow to cool and cut into slices atet can be eaten throughout the day.
The choice of butter here is very important. Use REAL butter (the hard kind), not a margarine, or a hard, stick vegan butter like this one by natural for the best result.
Keywords: Galette, apple pie, pastry, custard,