Is it a pie? Is it a pizza? Nope, it’s a galette! Wikipedia defines a galette as a ‘flat round crusty cake’. I guess that’s a pretty close description. I would say more of a savory pie. And who doesn’t love pie?
I was inspired by this recipe when I read it online at Leite’s Culinaria and had to try it and of course veganize it. I really didn’t have to make many adjustments. First, was to replace the butter in the pastry with vegan butter and second was to use vegan sour cream and vegan parmesan in the sauce. I also replaced the asparagus in their recipe with broccoli because that’s what I had in my fridge. Honestly, you can use pretty much any vegetable, however, adding a splash of green contrasts nicely with the orange carrot.
Now when you look at the recipe below it may seem a bit daunting but with some proper planning it’s not that bad and comes together quickly. The first thing is making the pastry ahead of time.
Mix the pastry ingredients together, give it a quick knead and then wrap it up and put in the fridge. One quick note about adding in the grated butter into the flour. And an important point that’s mentioned in the original recipe, grating the frozen butter into the flour is the key to a flakey crust. Those small bits of butter become the magic that creates a flakey crust. So if you have a grater do not miss this step in the recipe and if you don’t have a grater, chop up the butter and put it in the flour and then using two knives break the butter up into fine pieces.
This pastry benefits from sitting in the fridge for at least 1 hour and will definitely be okay
Another time saver is prepping the veggies ahead of time. A few hours before making the galette I sliced the veggies, put them into a large bowl with the olive oil and lemon zest and let it sit in the fridge.
Once you are ready to assemble, the first thing to do is roll the pastry out on a clean work surface and then place on a baking sheet or pizza stone. Next slather it with the sour cream and vegan parmesan mixture making sure to leave a
Pop the vegetable galette into your preheated 450 degree oven and after approximately 20 minutes it should be golden brown. Let it cool for a few minutes before cutting and serving.
Serve this alongside a salad and you have a great dinner that’s filling and delicious! If you make this recipe let us know if you followed the recipe exactly or switched it up with different vegetables. We are always looking to be inspired by others creations.
Broccoli, carrots, and potatoes all nestled onto a pastry crust then baked till golden. This would be a great appetizer when you have guests for dinner. Preparing the dough ahead will save a ton of time and your guests will be dazzled by your bad-ass galette skills.
- 1 1/4 cups all-purpose flour
- 3/4 tsp salt
- pinch black pepper
- 1 stick Earth Balance butter, frozen
- 1/3 cup icy water
- 1 tbsp plant-based milk, for brushing the crust
- 1/2 cup vegan sour cream
- 2 tbsp vegan parmesan
- 2 medium carrots, peeled & sliced 1/8″ on the diagonal
- 2 medium red potatoes, sliced 1/8″ & then cut in half
- 1 small head broccoli crowns, cut into florets
- 4 green onions, cut into 1″ lengths
- 1 tbsp olive oil
- zest from 1 lemon
- 1 pinch salt & pepper
Start by preparing the pasty as it has to sit in the fridge and chill for approximately 1 hour.
In a large bowl whisk together the flour, salt and pepper.
Use a grater to grate the frozen vegan butter over the flour. Then using your hands incorporate the shreds of butter into the flour.
Using a fork or the opposite end of a wooden spoon stir the ice cold water into the flour mixture. Add more water if the mixture is too dry.
On a clean work surface, dump the flour mixture and knead the dough until it comes together and no flour bits remain. This should take approximately 2 minutes.
Shape the dough into a flat round, wrap in plastic wrap and place in the fridge for at least 1 hour or longer.
After at least 1 hour of fridge time, remove the dough and place on a lightly floured counter. Using a rolling pin, roll out the dough until it’s approximately 14 inches in diameter.
Place onto a baking sheet or pizza stone and put back in the fridge for 15 minutes.
Stir together the vegan sour cream and vegan parmesan in a small bowl. Set aside.
Let’s put it all together
Preheat your oven to 450 degrees.
In a large bowl, add the sliced carrots, potatoes, broccoli, and green onions. Add the olive oil, lemon zest and salt, and pepper. Toss all together.
After the dough has been in the fridge for at least 15 minutes remove from the fridge and evenly spread the sauce over the dough leaving approximately 2 inches from the edge.
Now it’s time to add the cut veggies! You can either scatter the veggies over the dough or do what I did and start by laying the potatoes over the sauce and then arrange the carrots, broccoli and green onions over top the potatoes. I thought to do it this way the veggies would have a more stable base. Do it your way and have fun with it.
Fold the 2 inches of dough up and over to create a pie-like crust and brush with edges with the plant-based milk.
Place your now beautiful unbaked galette in your preheated oven and bake for approximately 20 minutes or until browned.
Remove from the oven and let cool a few minutes before cutting.
Here’s the link to our Vegan Parmesan recipe. We hope you enjoy this recipe!