Here is a vegan apple tart that is truly delicious yet light, perfect for indulging while on a diet. In fact, it is a type of tart known as a galette, a French variant with a thin crust that turns very crispy and can be filled with both sweet and savory fillings. It is baked directly on parchment paper and the crust is folded over the filling in an irregular manner, giving a very rustic look to this dessert, without frills, but with a very pleasant final appearance.
While the classic tart made with shortcrust pastry is quite caloric, this version is low in Weight Watchers points per slice. The apple filling is naturally light, and I also used whole wheat flour and raw cane sugar. And of course, cinnamon is optional but pairs perfectly with apples!
What can I say… this vegan apple tart turned out great! It was very much appreciated at home, and I made it often to bring to family and friends or even as a gift: always everyone very satisfied. No one ever considered this a diet dessert! I’ve also made several sweet and savory versions of this tart, and then there are the classic apple pies, here are some examples:
- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Vegan
- Seasonality: All seasons
Ingredients
- 1 cup whole wheat flour
- 1 pinch salt
- 1 1/2 tbsp vegetable margarine
- 1 1/2 tbsp water (cold)
- 3 Royal Gala apples
- 1/2 lemon (only the juice)
- 3 tbsp raw cane sugar
- 2 tsp ground cinnamon (or more if you like)
- 1 tbsp plant-based milk (any, unsweetened)
- 2 tbsp extra virgin olive oil
- Total points = 26 WW points
- Points per slice (divided into 6) = 4 WW points
- Points per slice (divided into 4) = 6 WW points
Tools
- Knife
- Bowls
- Citrus Juicer
- parchment paper
- Rolling Pin
- Brush
- Baking Tray
Steps
First, wash and peel the apples, then cut them into quarters, remove the core, and slice them. Place the apple slices in a bowl with about a third of the sugar and cinnamon available for the recipe and add the juice of half a lemon. This way, you will prevent the apples from darkening. Stir and set aside while you prepare the dough.
In another bowl, mix the flour and salt, break the cold margarine from the fridge into pieces, and mix initially with a fork. Add the oil and continue mixing until the dough becomes crumbly. At this point, pour in a tablespoon of cold water from the fridge and start kneading with your hands. Only add a little more water if necessary until the dough is well combined. Knead it a little more by hand, then form a ball and slightly flatten it.
Before proceeding, preheat the oven to 392°F. Place the dough on a sheet of parchment paper and use the rolling pin to start flattening it into an irregular disc shape. The dough should be rolled out as thinly as possible. It’s not difficult, but it requires some patience and elbow grease, so keep at it! With this amount, you can obtain a disc of about 11 inches. Transfer the parchment paper onto a baking sheet or a wide baking tray. Arrange the apple slices in the center of the dough, leaving a couple of inches free all around the edge.
Now, fold the edge of the dough over the apples quite roughly, pressing the folds gently to adhere well together. There will be apples left on the edges of the tart while the center remains uncovered with fruit.
Brush the edges of the dough with a little milk and sprinkle the remaining sugar and cinnamon on the edges and fruit.
Here is the appearance of the vegan apple tart, or rather galette of apples, before being baked. Even raw, the appearance is very inviting!
Bake for about 40 minutes in the preheated oven at 392°F: the fruit in the center should be cooked and the apples on the surface caramelized and well-colored while the edge of the dough should appear golden and crispy.
Let the apple tart cool for at least 15-20 minutes before transferring it to the serving plate: first, detach it from the parchment paper all along the edge and then use a large spatula to slide it from the parchment paper directly onto a flat plate. Now you can cut it into 6 portions and serve!
The slice is truly beautiful to look at with the layers of apples stacked. Let’s not talk about the aroma that fills the house… Whether served for breakfast or snack, it surely brings good mood along!
Another little dessert that started as an experiment and was 100% successful. I recommend making it, you won’t regret it! Then let me know here in the comments or on Facebook what you think…
Enjoy!
by Giovanna Buono
Storage
This apple tart keeps for a few days out of the fridge, but the crust tends to soften. I’ve never tried freezing it as there has never been any left, but I believe it can be done, perhaps already divided into slices and placed first in kitchen paper and then in a freezer bag.
This apple tart keeps for a few days out of the fridge, but the crust tends to soften. I’ve never tried freezing it as there has never been any left, but I believe it can be done, perhaps already divided into slices and placed first in kitchen paper and then in a freezer bag.
FAQ (Frequently Asked Questions)
What can I use instead of margarine?
I know many people are wary of margarine. I use the non-hydrogenated fats one, palm oil-free and 100% vegetable, and I use very little: mainly for making cookies and pastries, as it gives a crispiness that you can’t achieve with just oil. But if you prefer to avoid it, you can make this pastry with only oil, starting with 1 tablespoon instead of margarine and then proceeding as per the recipe. Remember to recalculate the Weight Watchers points considering the oil used.
Can I eat it for breakfast?
For breakfast, you can have a 4-point slice accompanied by some plant-based yogurt, perhaps vanilla, to also add some proteins to the first meal of the day.
What if I eat a larger slice?
For those with a sweet tooth, it is also possible to divide the tart into 4 slices of 6 points each, which is an acceptable amount of points for a sweet fruit treat, especially if you engage in plenty of physical activity.
