Fare Isle | Vegan Hidden Rose Apple Galette

Hidden Rose Apple Galette




Yield 12 servings

This classic fall apple galette is vegan and uses beautiful pink-hued Hidden Rose apples to create a showstopping but easy dessert!


Vegan Pie Crust


Milk-Wash for Dough


  1. Preheat oven to 400˚F. Cut parchment paper to fit a quarter baking sheet.
  2. Stir flour and salt together with a fork in a mixing bowl. Cut vegan butter into small pieces. Cut vegan butter and olive oil into the flour/sat mixture using a pastry cutter or fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces.
  3. Add cold water one tablespoon at a time and stir with fork after each addition until dough holds together in your hand. The amount of water will vary each time due to weather and humidity conditions. Form dough into a rough thick rectangle.
  4. Lay parchment paper onto surface and dust with flour. Roll out dough into a rectangle shape to fit into the sheet pan, dusting with flour as your go if dough is sticky. Trim edges or keep them intact for a rustic look. Rework and roll out dough trimmings and cut out decorative shapes if you want to be fancy.
  5. Transfer dough still on parchment paper to the sheet pan.
  6. Peel apples and cut large pieces off of core. Slice apple pieces into 1/8" thick slices and keep slices together for each large piece.
  7. Squeeze lemon juice over the apple slices.
  8. Stir sugar, cinnamon and nutmeg together and spread into one layer on the dough.
  9. Arrange slices apples on top of sugar layer in alternating directions to make a basket weave pattern.
  10. Stir together maple syrup, vanilla and liquor, if using it, and drizzle the mixture evenly over the top of apples.
  11. Fold dough edges over the apples.
  12. Mix milk and oil together in a small dish and brush over the top of dough. Place decorative cut-outs on dough and then brush the tops of the cutouts.  Sprinkle sugar over the dough.
  13. Bake at 400˚F for 45 minutes until center is bubbling and crust is golden brown.
  14. Remove from oven and cool slightly. Serve warm or at room temp. Leftovers will keep covered and refrigerated for up to 1 week.

Recipe by Fare Isle at