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Gingersnap Apple Galette

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Gingersnap Apple Galette

March 19, 2020

By Chef Kaylee Gottschalk

Kaylee with Gingersnap Apple Galette Recipe with Kaylee
Kaylee’s Gingersnap Apple Galette Recipe

One of my favourite things to bake are pies. The first time I ever heard of a galette was when I attended the Natural Gourmet Institute’s 4-day vegan dessert intensive in NYC (yes, I travel for food). This is my take on the classic apple galette.

What is a galette?

Kaylee with Gingersnap Apple Galette Recipe close up
Kaylee’s Gingersnap Apple Galette Recipe

A galette is a French pastry similar to a pie; it is basically pastry dough wrapped over a filling of fruit, sugar, and butter. What’s wonderful about having the open-top look of a galette is that you get to see all that delicious glory inside.

I decided to spice things up with this version and make a ginger bread flavour, just because ginger is my favourite ingredients in a dessert. Another element I added was frangipani which, for those of you who have never heard of it before, is a sweet almond-flavoured paste or cream similar to marzipan.

I really hope you guys enjoy making this galettes as much as I enjoyed eating it!

Ingredients:

Dry ingredients

  • 160g       all-purpose flour
  • 1 tbsp    brown sugar
  • ¼ tsp      baking powder
  • ½ tsp      cinnamon
  • 1 tsp       ginger
  • ¼ tsp      salt

Wet ingredients

  • ¼ cup    vegan butter such as flora
  • 1 tbsp    vanilla
  • 2 tbsp    syrup simple syrup or maple syrup.
  • 2-5 tbsp ice water.

Frangipani

  • 10g        butter
  • 15g        sugar
  • 1 tsp      flax meal
  • 1 tsp      water
  • 1 drop  almond essence

Apple mix filling

  • 2             medium apples
  • 1 tbsp    butter
  • 1 tbsp    brown sugar
  • ½ tsp     cinnamon

Glaze

  • 1 tbsp    maple syrup
  • 2 tbsp    soya milk.

Instructions:

Kaylee with Gingersnap Apple Galette Recipe close up top shot and magazines
Kaylee’s Gingersnap Apple Galette Recipe

Dough:

  1. In a bowl sift together dry ingredients to ensure no clumps, gently whisk to combine.
  2. Add butter to flour mix. Mix the butter into the flour by using a pastry cutter or you can use a whisk or fork if you don’t have one. You know you’re done when the dough resembles coarse sand.
  3. Drizzle the vanilla and maple syrup into the bowl and mix.
  4. Add the cold water to dough mix one tablespoon at a time. You know you’re done when the dough holds together. Don’t add too much water too quickly as you don’t want your dough too wet.
  5. Cover your dough in a plastic wrap. Make sure your dough holds together and slightly flatten your dough. Refrigerate for 10-15 minutes.
  6. Take your dough out from the refrigerator. If your dough is too firm to work with let it rest until it has softened slightly.
  7. Take two sheets of parchment paper and lightly dust one with flour. Place your dough on the parchment paper with the flour. Put the other piece of parchment paper on top of the dough and start rolling out the dough. Roll out the dough until it is an even circle and about 3 mm thick.
  8. Take a 22cm cake or pie tin and turn it upside down on top of the rolled dough. Take a sharp knife and cut around the tin.
  9. Cover dough again and refrigerate for 10-15 min.

Apple Filling:

  1. Peel and finely slice the apples.
  2. In a medium sauté pan, heat the butter over a medium heat. Cook the apples until they are slightly tender. Be careful not to overcook them as they will become mushy.
  3. Place the cooked apples to bowl, and add the sugar and cinnamon. Set aside to cool.

Frangipani mix:

  1. To make the frangipani mix is super simple. Just whisk together the sugar, butter, flax meal and water. Set aside.

Glaze:

  1. Whisk together maple syrup and soya milk and set aside.

Assembly:

  1. Pre-heat oven to 175°C.
  2. Spread frangipani mixture into center of circle leaving a ±4 cm border.
  3. Spread apples in 2 layers of concentric circles over the frangipani mixture.
  4. Score and fold the dough over the apples.
  5. Refrigerate for ± 30 min until the galette is set.
  6. Bake for 15 minutes, remove from oven and, using a pastry brush, brush the glaze over the galette. Bake for an additional 15-20 minutes until the galette is golden.
Kaylee with Gingersnap Apple Galette Recipe close up with slice cut
Kaylee’s Gingersnap Apple Galette Recipe

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