This vegan apple crostata (or galette) is an easy alternative to apple pie, and is made with puff pastry, apples, pears, and a quick orange glaze.This recipe makes 1 small crostata, but is easily multiplied.
1pear or quince (or substitute another apple), diced
1/2lemon, zested + juiced
1/2sheet puff pastry, cut widthwise into 2 nearly square piecesPuff pastry made with oil is usually vegan. Check the ingredients to be sure.
1tspturbinado sugar or white sugar
1TBmilk (non-dairy), optional (for a pastry wash)Non-vegan alternative: use cow milk or a beaten egg
powdered sugar to serve, optional
Preheat the oven to 425ºF.
Add the apples to a mixing bowl, and the diced pear (or other fruit) in a separate bowl. Divide the brown sugar, lemon zest, and lemon juice between the two bowls. Toss the fruit in the sugar and juice.
Drain the juice off the fruit, reserving for later.
Line a baking sheet with parchment paper. Set the puff pastry on the paper.Note: This recipe was written for refrigerated puff pastry. If using frozen puff pastry, thaw before using, rolled out to 1/4" thickness, and work on a floured surface instead of parchment paper.
Add the diced fruit to the center of the puff pastry. Layer the sliced apples concentrically over the diced fruit.
Begin wrapping the puff around the fruit, folding the pastry over itself until the fruit is enclosed. Use your fingers to seal up any creases along the edges of the crostata.
Brush the dough with milk, and then sprinkle the dough with turbinado or white sugar.
Bake 15 - 20 minutes, until golden.
While the crostata bakes, add the orange marmalade and reserved lemon juice to a small pan. Heat over medium-low heat until jam liquifies.
Set baked crostata on a wire rack to cool. Drizzle the orange marmalade over the apples filling.
Cool about 5 minutes before serving. Serve dusted with powdered sugar if desired.
Nutrition information does not include optional milk wash or powdered sugar.