vegan apple galette

Concentric circles of fruit nestled in a sugar-studded pâte sucrée. It's the stuff of French pâtiserrie windows, so naturally, you'd think that galettes are time consuming and difficult to make. Quite the contrary: even novice bakers can successfully create this pan-free – and pain-free– tart in under 30 minutes. Galettes give you a huge "wow" factor for a minimal amount of effort, since you make the crust in the food processor. The most time-consuming step is peeling the apples [or pears, if you prefer]. I veganized and pimped this recipe which I originally found on Epicurious.

Apple Galette

• 1 3/4 cups whole-wheat pastry flour
• 1/4 teaspoon sea salt
• 3/4 cup Earth Balance
• Up to 2 T ice water
• About 4 large Granny Smith or other tart apples, peeled, cored and cut into 1/8-inch slices [You can substitute pears]
• 1/2 tsp cinnamon
• 1/2 cup sugar, divided
• 1/3 cup apricot or peach jam or orange marmalade
• 1 T lemon or orange zest, finely grated
• About 2T non-dairy milk 

1. Blend flour and salt in processor. Add Earth Balance and process until dough resembles coarse meal. Add ice water and blend until dough begins to clump together, adding more ice water by tsps if needed. Wrap dough in plastic and chill 1 hour. 
2. Roll out dough between sheets of parchment or wax paper to 1/8-inch-thick round, 14 inches in diameter. Remove top sheet of parchment. Use bottom sheet as aid & place dough on parchment to large baking sheet or pizza pan. Chill 15 minutes.
3. Preheat oven to 450°F. Toss apple slices, 4 tablespoons sugar, cinnamon and zest in medium bowl. Spread jam over crust, leaving 1 1/2-inch border. Arrange fruit slices in concentric circles [Preserves are the "glue"], overlapping slightly. Fold crust border up over apples, pinching any cracks. Brush crust with milk. Sprinkle crust edges and apples with remaining  sugar.
4. Bake 20 minutes. Reduce oven temperature to 375°F and continue baking until crust is golden, about 30 more minutes. Cool at least 10 minutes before serving.