Veganizing a recipe is more than swapping plant-based products for conventional ones. Amounts, ratios, and/or entire ingredients oftentimes need to be adjusted – even replaced – for techniques and flavors within a recipe to be preserved.
Tahini Apple Tart by Andy Baraghani presented exactly this challenge. Though I have a go-to “butter” and “egg”, I knew I could not substitute them 1:1.
Veganization: Tahini Apple Tart
Description
Veganizing a recipe doesn't always mean 1:1 substitutions. This Persian-inspired French galette by Andy Baraghani is a striking example!
Original instructions are preserved unless a substitution demanded adjustments.
Ingredients
FOR THE DOUGH
FOR THE SESAME SPREAD
FOR THE FILLING
FOR THE ASSEMBLY
Preparation
FOR THE DOUGH
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Whisk together the flour, sugar and salt in a large bowl. Dump in the cold "butter" and toss until coated in the flour mixture, separating any pieces that stick together. Use your fingers to smash and flatten each piece once.
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Drizzle 1/4 cup (60 mL/g) ice water over the flour mixture. Repeatedly run your fingers through the mixture, as if rummaging through a drawer, until combined. The dough will start out looking dry then become very shaggy. Transfer to a clean work surface and use your palms to knead the dough together, forming a ball with no dry spots. You may need an additional tablespoon or two (15-30 mL/g) of ice water to help the dough come together, but even then it will be shaggy, not smooth or shiny.
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Wrap the dough with plastic wrap and use your hands to flatten it into a round disc about 1-in (2.5-cm) thick. Chill for 2 hours or up to 3 days.
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Lightly dust a clean work surface with flour and roll out the dough, turning it to prevent it from sticking between rolls, into a 14-in (35.5-cm) round. Gently gather both ends of the dough, and transfer to a parchment-lined baking sheet. Refrigerate the dough while you make the sesame spread and apple filling.
Alternatively, roll dough between 2 pieces parchment. Reuse one piece of rolling parchment for baking.
FOR THE SESAME SPREAD
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In a medium bowl, thoroughly whisk Bob's Red Mill Egg Replacer with 1/4 cup (60 mL/g) water until no lumps remain. (Follow package instructions for 2 "eggs" if using another brand.) Wait one minute, then whisk in the tahini, sugar, "butter" and salt until smooth.
The original recipes suggests the sesame spread can be made ahead. Egg replacers, however, often contain leaveners which lose their potency as they sit.
FOR THE FILLING
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Heat the oven to 375°F/190°C. Peel, core, and thinly slice the apples into 1/16-in (1.5-mm) half-moons. Toss the apple slices, vinegar or lemon juice, sugar and cardamom together in a large bowl until the sugar feels like it has dissolved.
FOR THE ASSEMBLY
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Remove the dough from the fridge and plop the sesame spread in the center. Use the back of a spoon to evenly distribute the sesame spread, leaving a 2-in (5-cm) border. Arrange the apples on top in whatever manner you like. Fold the edges of the dough over the apples to form the crust.
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Thin liquid sweetener with 1 Tbsp (15 mL/g) water, then brush all over the tart. Sprinkle the crust with sugar and sesame seeds.
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Bake on the bottom rack for 40 to 50 minutes, rotating the pan halfway through, until the crust is deeply golden brown and the apples are tender. Let cool for 20 minutes before slicing and serving.
Note
If the only brand of tahini you can find is by Joyva, I suggest cashew butter instead. Joyva tahini is a decidedly savory tahini made with sesame seeds from multiple origins. And at least one of those origins must grow garlicky sesame seeds! (Currently, Roland tahini is easy for me to find.)
Learn why I recommend Country Crock and Miyoko's Creamery "butter".
And/or, read why I recommend Bob's Red Mill Egg Replacer.
