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Apple Galette with Vanilla Yogurt Drizzle

Photo: Jennifer Causey
Active time 31 mins
Total time 2 hrs, 56 mins
Yield

Serves 8 (serving size: 1 wedge and about 1 tbsp. yogurt)

Rustic is gorgeous—that’s never been more true than with this fall apple tart. We save on saturated fat and make the whole-grain crust even tenderer by swapping in low-fat yogurt for some of the butter. Make the crust a day ahead and refrigerate, or a couple weeks ahead and freeze (just remember to thaw completely before rolling). Cutting the apple crosswise for a “star” shape in the center of each slice adds a special touch, but any slice will work. Vanilla bean paste is made from the interior of vanilla bean pods; you can substitute the scraped seeds from one 2-inch vanilla bean pod, or 1 teaspoon vanilla extract.

Ingredients

  • 4 ounces all-purpose flour, divided (about 3/4 cup plus 2 Tbsp.)
  • 3.1 ounces whole-wheat flour (about 2/3 cup)
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt, divided
  • 5 1/2 tablespoons chilled unsalted butter, cut into 1/2-in. pieces
  • 3 tablespoons whole milk
  • 3/4 cup plain low-fat yogurt, divided
  • 1/4 cup packed light brown sugar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 2 pounds Cortland or Fuji apples, cut crosswise into 1/8-in.-thick slices
  • 1 large egg white, lightly beaten
  • 2 teaspoons vanilla bean paste

Nutrition Information

  • calories 254
  • fat 9 g
  • satfat 5.5 g
  • monofat 2.3 g
  • polyfat 0.6 g
  • protein 5 g
  • carbohydrate 40 g
  • fiber 3 g
  • cholesterol 23 mg
  • iron 1 mg
  • sodium 270 mg
  • calcium 69 mg
  • sugars 20 g
  • Est. Added Sugars 9 g

How to Make It

  1. Combine 3/4 cup all-purpose flour, whole-wheat flour, granulated sugar, and 1/2 teaspoon salt in the bowl of a food processor; pulse 3 to 4 times to combine. Add butter; pulse 8 to 10 times or until mixture resembles coarse meal. Add milk and 1/4 cup yogurt; pulse 20 times or until pea-size lumps form and dough begins to pull away from the sides of the bowl. Turn dough out onto a work surface; shape into a 6-inch disk. Cover with plastic wrap; refrigerate 2 hours or overnight.

  2. Preheat oven to 425°F.

  3. Combine remaining 2 tablespoons all-purpose flour, 1/4 teaspoon salt, brown sugar, juice, vanilla extract, cinnamon, nutmeg, ginger, and apples in a large bowl; toss to coat.

  4. Unwrap dough; place on a large piece of lightly floured parchment paper. Roll dough to a 15-inch circle. Place parchment paper with dough on a baking sheet. Spoon apple mixture onto dough, leaving a 2-inch border. Fold edges of dough over filling to partially cover. Brush edges of dough with egg white. Bake at 425°F for 25 minutes or until crust is golden brown. Let stand at room temperature 30 minutes. Cut into 8 wedges.

  5. Combine remaining 1/4 teaspoon salt, remaining 1/2 cup yogurt, and vanilla bean paste in a bowl, stirring with a whisk. Serve with galette.