Apple and Peanut Gallette

Prep Time 35 min

Cuisine Sweet

Use Within Immediately

Method

1. To make the pastry, add the flour, sugar, salt and cold dairy-free baking block to a food processor and pulse. Slowly add in the cold water and pulse again until a dough forms. Cover and chill for 30 mins.

2. To make the apple filling, add all of the ingredients to a bowl and mix well. Leave to sit for 10-15 mins while you make the frangipane.

3. In a food processor, blitz the peanuts until fine, then add the remaining ingredients. Blitz until smooth and set aside.

4. Preheat the oven to 190C/Gas 5. To assemble, roll the pastry into a large round on a floured surface to the thickness of a £1 coin. Transfer to a lined baking tray and spread over the frangipane - leaving a 5cm rim around the edge. Top this with the spiced apple mix and roughly gather and fold over the edges. Brush the pastry with dairy-free milk, sprinkle with a little sugar and bake in the oven for 40-45 mins until golden brown.

Drizzle with extra peanut butter and slice. Serve hot or cold.

 

Ingredients

For the pastry:

  • 180g plain flour
  • 15g sugar
  • 1⁄2tsp salt
  • 140g cold dairy-free baking block, diced 40ml cold water

For the apple filling:

  • 3 bramley apples peeled, sliced 50g light brown sugar
  • 1tbsp plain flour
  • 2tsp lemon juice
  • 1tsp ground cinnamon
  • 1tsp ground ginger

For the frangipane:

  • 70g blanched peanuts
  • 15g plain flour
  • 1/2tbsp cornflour
  • 30g coconut oil
  • 2tbsp aquafaba
  • 50g soft brown sugar
  • 1/2tsp baking powder
  • 1tbsp dairy-free milk, I used oat
  • 60g ManiLife Original Crunchy Peanut Butter

 

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