Vegan Easy Apple Galette
This rustic French-style apple tart combines the comfort of apple pie with the ease of free-form pastry. Tender spiced apples are topped with mini marshmallows and caramel pieces, all wrapped in a flaky pie crust. The galette's casual, pleated edges make it perfect for weeknight desserts or casual entertaining when you want something impressive but approachable. The addition of marshmallows and caramels creates a delightful twist on the classic apple galette.
Ingredients
- 1 refrigerated pie crust
- 2 medium apples, cored, sliced thin or diced
- 1 medium lemon, juiced
- 3 tablespoons coconut sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- ½ cup mini marshmallows
- 7 Kraft caramels, unwrappedhomemade caramel2-3 tablespoons drizzled
Use soft caramel sauce instead
Instructions
- 1
Remove dough from refrigerator and let stand for 15 minutes
- 2
Preheat oven to 375°F
- 3
Line rimmed sheet pan with non-stick foil, parchment, or silicone mat
- 4
Flatten pie crust and roll into 11-inch circle with floured rolling pin
- 5
Transfer dough to prepared baking sheet, cover with plastic wrap, and refrigerate for 15 minutes
- 6
Stir together apples, sugar, lemon juice, cinnamon, and salt in large bowl
- 7
Spoon apple filling into center of dough leaving 2-inch border
- 8
Top with marshmallows and caramels
- 9
Fold edges of dough over apples, pleating if necessary
- 10
Bake on middle rack until crust is golden and apples are tender for 40 to 50 minutes
- 11
Transfer to wire rack and let cool completely
- 12
Cut into 6-8 slices and serve
Tips
Let pie crust stand at room temperature for 15 minutes before rolling to prevent cracking.
Refrigerate the rolled dough briefly to prevent shrinking during baking.
Allow galette to cool completely before cutting for clean slices that won't fall apart.
Good to Know
Store in airtight container in refrigerator for up to 4 days
Can assemble galette and refrigerate up to 4 hours before baking
Serve warm or at room temperature with vanilla ice cream or whipped cream
Common Mistakes
Don't roll cold dough to avoid cracking
Cool completely before cutting to avoid messy slices
Substitutions
Use soft caramel sauce instead
FAQ
Can I use different types of apples?
Yes, use firm apples like Granny Smith, Honeycrisp, or Braeburn that hold their shape when baked.
What if my dough tears while rolling?
Patch small tears by pressing edges together or covering with dough scraps before baking.
Can I freeze the galette?
Yes, wrap cooled galette tightly and freeze up to 3 months. Thaw overnight and reheat briefly in oven.