We save on sat fat and make the crust more tender by swapping in low-fat yogurt for some of the butter (use standard yogurt, not Greek-style). Make dough ahead and refrigerate or freeze (just remember to thaw completely before rolling). You can sub the scraped seeds from one vanilla bean pod or 1 teaspoon vanilla extract for the vanilla bean paste.
I've been meaning to make this for a long time and so probably hyped up the finished dish in my head. It wasn't really terribly hard to make and the food processor really makes the crust easy. But the crust came out gummy on the bottom, even though it was fully cooked. Maybe because I didn't have the parchment paper underneath and the juices just collected on the silpat pad. I also think whole wheat flour is too heavy for a light, flaky crust. So if I made this again, honestly I'd purchase a pre-made crust instead. I did like the flavor of the apples and the interesting way to slice them. The yogurt drizzle was ok - never used vanilla bean paste before. But it could've used a little bit of sugar, honey, or agave.
