close

Before You Go!

Get new recipes, health-focused articles, and special offers direct to your inbox each week.

  • Prep-time: / Ready In:
  • Makes 2 7-inch galettes

These rustic fruit tarts start with a hand-shaped crust that gets its tenderness and golden hue from mashed sweet potato. Stewed apples, walnuts, and date paste make a delectable filling that’s topped off with fresh strawberries for extra fruity goodness. While they’re delicious as is, these oil-free galettes would be tasty with a dollop of Aquafaba Whipped Cream or served alongside Vanilla Nice Cream. Enjoy a sweet treat that’s packed full of good-for-you ingredients!

Ingredients

  • 1 medium sweet potato, peeled and cut into large pieces
  • 1 cup + 2 tablespoons whole wheat flour, plus more for dusting
  • 1 cup almond flour
  • ¼ cup + 2 tablespoons date paste
  • 1 teaspoon baking powder
  • Pinch sea salt
  • 2 tablespoons unsweetened, unflavored plant-based milk
  • 3 apples, peeled and cut into ½-inch cubes (3 cups)
  • ⅓ cup chopped walnuts
  • 1 tablespoon pure vanilla extract
  • 1 lb. halved fresh strawberries (3 cups)

Instructions

  1. Place sweet potato in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 15 minutes or until tender. Uncover pan and set aside to cool to room temperature.
  2. Preheat oven to 375°F. Line two baking sheets with parchment paper.
  3. Mash cooled sweet potatoes. In a bowl combine ¾ cup of the mashed sweet potatoes, 1 cup whole wheat flour, the almond flour, 2 tablespoons date paste, the baking powder, and salt. Mix well and knead into a dough. Divide dough into two equal portions and roll them into balls.
  4. On a floured work surface, roll one dough ball to a 10-inch round. Transfer round to a prepared baking sheet and dust with flour. Place pie weights in a ring about 1 inch from the edge of the round. Fold edges inward over the pie weights, overlapping the dough and gently pinching edges into pleats. Brush edges and outside of crust to remove flour dust, then brush with plant-based milk. Repeat to make second crust.
  5. Bake crusts about 20 minutes or until edges just start to brown. Remove from oven and let stand 10 to 15 minutes or until cool enough to handle. Remove pie weights. (If weights stick to the crust, let it cool completely and weights will release.)
  6. Meanwhile, in a large nonstick skillet combine apples and the remaining ¼ cup date paste. Cook over medium 5 to 10 minutes or until apples start to soften, stirring occasionally. Stir in walnuts, the remaining 2 tablespoons whole wheat flour, and the vanilla. Cook 2 to 3 minutes more or until filling thickens. Remove from heat; cool slightly.
  7. Divide apple filling between crusts, spreading it evenly to the edges of the crust. Cover filling with strawberries.
  8. Bake galettes 10 to 15 minutes or until the crust is lightly browned. Cool a few minutes before cutting galettes into wedges. Serve warm or at room temperature.

Comments (1)

(5 from 1 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Stephanie1 year ago
Reply
Do you want to report this comment as inappropriate?

Sounds lovely, can you cook rust with apples in though. My son has hay fever and has allergic reaction to many raw fruit and veg.

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
Headshot of Darshana Thacker
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap