Chai Spiced Apple Galette
For the dough:
½ cup all-purpose flour
¾ cup whole wheat white flour (or whole wheat)
½ tsp salt
2 tsp granulated sugar
¼ cup butter, frozen and cubed
¼ cup coconut oil, frozen
4 tbsp ice cold water
1 tbsp apple cider vinegar
1 large egg, beaten
For the filling:
2-3 medium apples*,thinly sliced
2 tbsp pure maple syrup
2 tbsp granulated sugar
1 cup of brewed Madura chai
Cinnamon for dusting
The night before: prepare apples and place in a bowl with the chai brew. Allow the apple and chai tea to soak overnight if possible – drain once infused.
Before you begin, make sure your butter is cut into ½” cubes and frozen. Also freeze your coconut oil: line a small bowl with plastic wrap and measuring out ¼ cup of coconut oil into lined bowl. Freeze for at least 30 minutes, or until frozen solid. Also add a few ice cubes into small bowl of water, plus apple cider vinegar
In the bowl of large food processor, pulse together flours, salt and granulated sugar. Add in frozen cubed butter and pulse about 5 times. Break apart frozen coconut oil into chunk, add to food processor bowl and pulse again about 6 times. Mixture will resemble a coarse meal, it is okay if you have chunks of coconut oil or butter still. Add in ice cold water + Apple Cider Vinegar mixture, 1 tablespoon at a time, pulsing in between until dough comes together. You should need about 5-6 tablespoons of water. Dough should just come together and not be overly wet. If you think you added too much water work in some more flour with your hands. If you think it’s too dry and dough doesn’t form a ball, add a tiny bit more water.
Preheat oven to 220C and line large baking sheet with parchment paper, set aside.
Roll ball of dough out on a flat surface, either a lightly floured silicone mat or you can use baking paper. Make a circle shape about 10” in diameter. Transfer rolled dough to baking sheet and chill in fridge while you prep the apples.
In a medium bowl gently toss together sliced chai infused apples with 3 TBS sugar and maple syrup. Mix together until everything is evenly coated.
Once the dough has chilled for 10 minutes, arrange apples in a single layer in the middle of the dough, slightly overlapping the slices, leaving about 1-2 inches of room on the outside of the dough. Fold over extra dough onto edge of apples and pinch together any spots where the dough has come apart. Brush crust with egg wash and dust with coconut, rolled oats, or sliced almonds if you wish.
Bake galette for 14-17 minutes, or until crust is lightly golden. Allow galette to cool on pan for 5-10 minutes – sprinkle with cinnamon. Slice galette into 6-8 triangles, or 4 if you are feeling a wee bit peckish! Serve with whipped, coconut cream, or ice cream – the choice is yours.