This is a beautiful rustic dessert. I only use whole ingredients, (except I did cheat and buy a pre-made pie crust) and goes perfectly with vanilla bean ice cream.
4 or 5 organic tart apples
4 TBSP local honey
Vanilla dusted almonds
Butter, or organic virgin coconut oil
Homemade or pre-made pie crust
Vanilla bean ice cream
2 TBSP Madascar vanilla bean paste
1 tsp filtered water
a little fresh lemon juice
Preheat the oven to 425 F.
Slice the apples as thin as you can get them. I like to leave the skin on, but you can peel them if you want to. Pulse almonds in food processor, untill they are small, but not into dust. or you can slice them. roll out the pie crust (on a lightly floured surface) so that it is pretty wide, but not super thin. In a bowl, mix together the apples, lemon juice, honey, half of the almonds, vanilla bean paste and 2 TBSP of melted coconut oil. place the pie crust onto a lightly sprayed/greased cookie sheet, and add mix to the pie crust, while it is flat.
Gently pull up the sides of the dough, you can either pleat the crust, or pinch it, however you want it to look. It's very easy, forgiving, and should look pretty rustic.
Mix together 1 egg and tspn water to make an egg wash, and apply to the outside of the dough with a brush. Top with the remaining almonds and a few little dollops of butter, or more if you like. You can also sub coconut oil for butter. Reduce the oven to 350, and bake the galette untill the apples look soft and the crust is brown, about 20 minutes. (but I have a crazy oven, because I rent so I never really know I just watch the crust) If your galette is browning too quickly but the apples aren’t cooking enough, just turn the heat down.
Note: If you'd like to add some arrowroot to thicken the sauce that it makes inside the galette, you could, I just like mine the way it is. 🙂