Veggie Galette
The galette: (n.) a free-form, rustic, stuffed crust pizza pie.Yep. That sounds about right.
Equipment
- Rolling Pin
- Blender or Food Processor
Ingredients
Dough
- 2 ½ cups flour
- 1 cup vegan butter
- ½ cup cold water
- 1 tsp salt
Cashew Cream
- 1 cup boiled or soaked cashews
- 2 tbsp nooch
- ½ lemon, juiced
- ½ tsp garlic powder
- ½ tsp white miso paste (optional)
- ¼ tsp pepper
Veggie Filling
- 16 oz mushrooms
- 1 shallot, minced
- 2 cloves garlic
- 10 cherry tomatoes sliced in half
- 1 can artichoke hearts, quarters
- 1 tsp thyme dried or fresh
- ½ tsp salt
- ½ tsp onion powder
- 2 handfuls spinach
Instructions
Prepare the crust
- Combine sifted flour and salt in a large bowl.
- Add scoops of cold butter to the bowl, one tablespoon at a time.
- Use your hands to fully combine the butter with the flour and salt.
- Add cold water slowly and continue to combine with your hands until a dough forms.
- Place the dough on a floured surface or piece of parchment paper and shape it into a disk.
- Wrap the dough disk in plastic wrap and place it in the refrigerator to chill for at least a half-hour.
Prepare the filling
- Heat oil in a large pan over medium heat.
- When the oil is hot, add the shallots and saute for 5 minutes, making sure to stir often to avoid burning.
- Add the garlic and cook for an additional 3 minutes, stirring often.
- Add the mushrooms, thyme, and salt and cook for 12 minutes, until the mushrooms soften.
- In the meantime, add all of the cashew cream ingredients to a blender and blend until smooth. Set aside.
- Add the tomatoes and artichokes and cook for an additional 8 minutes, until the tomatoes soften.
- Mix in the spinach and then turn off the heat. Allow the mixture to cool with the lid on for a couple of minutes until the spinach is fully wilted.
Assemble the galette
- Roll out your dough on a floured surface until the dough is about ¼-⅛" thick. You can trim any uneven edges at this point if you’d like.
- Spread the cashew cream evenly on the dough, leaving about 1 ½ - 2" of crust.
- Add the veggie mix on top of the cream.
- Fold the crust over the toppings, overlapping wherever necessary.
- Lightly brush the crust with butter or a neutral oil.
Bake
- Bake at 375°F for 45-55 minutes.
- Enjoy!
Notes
- Cashew Cream. Feel free to make it a day in advance to save some time. Allowing it to sit in the refrigerator for a couple of hours (or overnight) will provide more time for the flavors to meld, making it taste that much better! Sometimes when making cashew cream, I will add a tablespoon or two of coconut milk to it to make it more creamy and smooth.