89min 4 ppl
Vegan Breton Apple Galette with Salted Caramel
84 minutes
4 people
Hardover 60 min or 12+ steps
84 min · 11 steps
Hard: over 60 min or 12+ steps
620 kcalper person
Protein 7g
Carbs 89g
Fats 27g
About this dish
Buckwheat flour forms the foundation of a genuine Breton galette — nutty, crisp at the edges, and lace-thin — topped here with a deeply golden salted caramel made from plant-based butter that rivals any dairy version through careful dry-caramelisation and full-fat coconut cream.
Allergy Info
Gluten, Sulphites
Diet Info
Vegan
Ingredients
Fresh Produce
- Tart apples (Granny Smith or Boskoop)peeled, cored, sliced 4mm thick3 large
Dairy & Eggs
- Unsalted vegan block butter, cubed and cold80 g
- Full-fat coconut cream, at room temperature150 ml
Dried Goods
- Dark buckwheat flour (blé noir)200 g
- Cold water500 ml
- Caster sugar200 g
- Caster sugarfor the apples1 tbsp
Spices & Seasonings
- Fine sea salt1 pinch
- Fleur de selplus extra to finish1.5 tsp
- Ground cinnamon1 tsp
- Vanilla extract1 tsp
Oils & Condiments
- Neutral oil, plus extra for the pansuch as sunflower or grapeseed1 tbsp
Utensils
- Large mixing bowl
- Whisk
- Crêpe pan or non-stick skillet
- Thin spatula
- Wide pale-coloured saucepan
- Sugar thermometer
Method
1
Whisk the buckwheat flour and fine sea salt together in a large bowl. Gradually pour in the cold water, whisking constantly until you have a smooth, pourable batter with the consistency of single cream. Stir in the neutral oil and the vanilla extract.
Approx. 3 minutes
2
Cover the batter and rest at room temperature for 1 hour.
Approx. 60 minutes
3
Toss the sliced apples with 1 tbsp caster sugar and the cinnamon in a bowl and set aside while you make the caramel.
Approx. 2 minutes
4
Place the 200 g caster sugar in a wide, pale-coloured saucepan over medium heat. Without stirring, let the sugar melt and caramelise, swirling the pan gently only once the edges begin to colour, until the caramel is a deep amber (approximately 175°C on a sugar thermometer).
Approx. 3 minutes
5
Remove the pan from the heat and immediately whisk in the cold cubed vegan butter piece by piece until fully incorporated — the mixture will bubble vigorously.
Approx. 2 minutes
6
Slowly pour in the coconut cream while whisking continuously, then return the pan to low heat and stir for 2 minutes until the caramel is smooth and glossy. Stir in the fleur de sel. Set aside to cool slightly.
Approx. 2 minutes
7
Heat a 24–26 cm crêpe pan or non-stick skillet over medium-high heat until a drop of water skips and evaporates immediately. Brush lightly with neutral oil.
Approx. 3 minutes
8
Pour roughly 120 ml of batter into the centre of the pan, immediately tilting and swirling to spread it into a thin, even round. Cook for 2–3 minutes until the edges curl slightly and the surface looks matte and set.
Approx. 3 minutes
9
Flip the galette with a thin spatula and cook for a further 1 minute until the second side shows golden-brown spots. Slide onto a warm plate and repeat with the remaining batter to make 4 galettes, oiling the pan between each one.
Approx. 1 minute
10
Return one galette to the pan over medium heat. Spoon 2–3 tbsp of warm salted caramel over the surface, arrange one-quarter of the cinnamon apple slices in the centre, then fold the four edges inward to form a square parcel, leaving the apples exposed in the middle. Cook for 3 minutes until the apples soften and the underside of the galette is crisp.
Approx. 3 minutes
11
Repeat step 10 for the remaining three galettes. Drizzle each finished galette with additional caramel and a pinch of fleur de sel before serving.
Approx. 2 minutes
