An easy yet impressive freeform tart with a tender crust, delicious thin-sliced honeycrisps, and a generous dousing of cinnamon-sugar. Don't forget the vegan vanilla ice cream!
Yield: 1galette - serves about 6
For the crust:
1 1/2cupsall-purpose flour + a bit more for rolling
1/4teaspoonfine-grain sea salt
5tablespoonsEarth Balance vegan buttercut into 1/2-inch cubes
For the remainder of the galette:
2-3large honey crisp applescored, cut into thin slices
2tablespoonspure maple syrup
Vegan vanilla ice cream
Vegan whipped cream
Sugared cranberriesoptional, for decoration
Chill the bowl. 30 minutes before starting, place a medium mixing bowl into the refrigerator. This will help keep the crust dough cold as you prepare it.
Get the oven ready. Preheat oven to 375 degrees Fahrenheit. Set out a large baking sheet.
Make the crust. Fill a small bowl with ice and add cold water. Set aside. Remove bowl from the fridge and add the flour. Add the sugar and salt and mix to combine (I just toss with my hands). Add the cubed butter. Toss in the shortening in walnut-sized clumps. Using your hands, mix the dough, flattening the shortening and the butter into discs, stopping when the pieces are between dime and quarter size. Create a well in the middle of your ingredients. Add three tablespoons of ice water (leave the ice behind!) Toss the flour mixture into the water and continue until all of the flour is moistened. Try not to work the flour too much - you don't want the gluten to develop too much because that will result in a tough crust. Continue adding more water, a tablespoon at a time, until your dough sticks together in a ball.
Roll the crust. Lay a sheet of parchment paper the size of your baking sheet on your countertop and sprinkle with flour. Place the ball of dough on top and sprinkle with a bit more flour. Use a rolling pin to roll the dough into a 14-inch circle, adding more flour if necessary to keep the rolling pin from sticking. Trim off the jagged edges of dough.
Transfer crust to baking sheet. Lift the parchment paper, dough and all, and transfer the paper and dough to your baking sheet.
Add apples. Arrange apple slices in groups on the dough, leaving a two-inch border around the edge.
Fold dough. Moving around the edges, fold the dough over the apples, crimping as needed.
Brush with syrup. Use a pastry brush to brush the perimeter of the galette - all the exposed crust - with pure maple syrup.
Add cinnamon-sugar. In a small bowl, mix together the cinnamon and sugar. Sprinkle over the top of the entire galette. It may seem like an obscene amount but it bakes up perfectly.
Bake. Bake until the apples are tender and the crust golden around the edges and cooked through, 25-35 minutes.
Cool. Let cool for at least 20 minutes before serving. Alternatively, wait until it's cool and transfer to a serving plate (it's easier to transfer when cool). To transfer, use a thin but wide spatula or even a pastry scraper. There may be some crisp bits around the outside of the galette; just break those off.
Serve. Delicious with vegan vanilla ice cream and/or vegan whipping cream. Also pretty with sugared cranberries!