The perfect apple galette recipe for your Thanksgiving Day table.
It's apple season, and that means it's time to make the most of those delicious, fresh fruits. One of my favourites is this apple galette. With its open top it really shows off its sweet apple interior.
To make this recipe super easy, I like to use a sheet of frozen puff pastry for the crust. And no one needs a cake pan if you have a cast iron pan. Not only will it look rustic on your table, but it really crisps up that crust.
Traditionally, the frangipane (almond-flavoured cream or paste) is made with, well, almonds. So, if you don't have any pecans on hand it is a safe substitute to go with the classic.
Try serving this à la mode when warm, or drizzled with my homemade vegan salted caramel sauce.
(Makes 8 servings)
1 sheet frozen puff pastry, thawed
2 tablespoons unsalted plant-based butter, melted
1, 1/2 cups (185g) toasted pecans
2/3 cup (155 g) monk fruit sweetener (or granulated sugar)
1/4 teaspoon salt
2 large eggs, beaten
1 teaspoon pure vanilla extract
1 teaspoon almond extract
4 large apples, (Honeycrisp or Granny Smith), cored and thinly sliced
juice of 1 small lemon
egg wash (1 egg beaten with 2 teaspoons water)
Preheat the oven to 350°F / 180°C.
Lightly flour a flat work surface and lay out the thawed sheet of puff pastry. Using a rolling pin, roll out the pastry until it reaches a square roughly 16-inches x 16-inches / 40cm x 40cm. Use your rolling pin to transfer the dough to a 10-inch (26cm) cast iron pan. Gently, press the dough into the bottom of the pan and up the sides, then place it in the refrigerator.
Place the butter into a small, microwave-safe bowl and melt for 30 seconds in a microwave. It need only be about 80% melted when it is removed. If after 30 seconds it isn't at that point, heat for an additional 10 seconds. Remove from microwave and set aside.
In a food processor combine the pecans, sweetener, and salt. Pulse several times to break the pecans down to a fine grind. Add the eggs, both extracts, and the melted butter. Process until creamed then set aside.
Core, cut the apples into quarters, then slice thinly (apples can be peeled as well if desired). Place the apple slices in a large bowl and pour over the lemon juice. Toss the apple slices to distribute the lemon juice evenly across them all.
Take the pastry from the refrigerator and spread the bottom evenly with the pecan mixture. Next, add the apple slices, arranging them attractively on top of the nut mixture. As seen in the photograph, I arranged groups of apple slices in alternating directions, but overlapping in a circle is also attractive. Fold the edges of the pastry in to form an edge to the crust. The edges of the pastry can be crimped if desired. Brush the edges of the pastry with the egg wash.
Transfer the pan into the oven and bake for 45 to 50 minutes, or until the apples are tender and the pastry is golden brown. Remove from the oven and let cool for about 20 minutes if you wish to serve it warm (à la mode is optional) or leave until it reaches room temperature. Decorate with additional crushed pecans (optional).
Nutritional Information Per Serving:
total calories = 292.5 | total fat = 18.21g | saturated fat = 5.47g | cholesterol = 48.75mg | sodium = 223.75mg | net carbohydrates = 22.88g | dietary fibre = 6.12g | sugars = 12.72g | protein = 4.94g