Sweet Potato Apple Galette
This Sweet Potato and Apple Galette combines a flaky crust with layers of caramelized sweet potatoes and apples for the perfect fall dish. Simple and delicious!
Ingredients
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup cold vegan butter cubed
- 3-4 tablespoons ice-cold water
- ¼ teaspoon salt
For the Filling:
- 1 medium sweet potato peeled and thinly sliced
- 2 large sweet apples Honeycrisp preferred, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 1/2 teaspoon ground thyme (also fresh to sprinkle on top at the end)
- Salt and pepper to taste
For Brushing on Crust:
- 1 tablespoon plant-based milk
- 1 tablespoon vegan egg substitute
- 1 tablespoon maple syrup
Instructions
Make the Crust (you may use store-bought instead):
- In a food processor, combine the flour and salt. Add the cold vegan butter and pulse until the mixture resembles coarse crumbs. Alternatively, use a fork or pastry cutter to break up the butter into pea-shaped pieces.
- Gradually add ice-cold water, one tablespoon at a time, until the dough comes together. Form it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. (you can also put it in the freezer for 10 minutes to speed things up)
Prepare the Filling:
- Preheat your oven to 375°F (190°C).
- In a large bowl, toss the sweet potato and apple slices with olive oil, maple syrup, cinnamon, allspice, ground thyme, salt, and pepper until well coated.
Assemble the Galette:
- On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer it to a parchment-lined baking sheet.
- Arrange the sweet potato and apple slices on top of the dough, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as necessary. Remember, this is supposed to be a rustic-looking pastry!
- In a small bowl, mix the oil, milk, and maple syrup. Brush this mixture over the crust with a pastry brush.
Bake:
- Bake the galette for 35-40 minutes or until the crust is golden and the sweet potatoes are tender. Remove from oven and sprinkle with fresh thyme and another dusting of cinnamon.
- Allow the galette to cool slightly before slicing and serving. Enjoy it warm or at room temperature.