I’ve posted a galette recipe to my blog before, but this one is a bit different. It’s flexible, meaning you can add whatever vegetables you have in your fridge at the time. In fact, I beg you to do just that- don’t go out to grocery stores hunting down every single thing I call for in this. Use what you have, be creative with substitutions and new flavor combos. I promise, all of them will taste good when they’re wrapped in a crust with this much butter.
I was inspired to create this recipe when I saw a recent NYT Cooking Instagram story sharing a recipe from Altro Paradiso pastry chef Natasha Pickowicz. I used that recipe as inspiration, veganizing the crust and creating a new filling. And it is….delicious. Galettes are also just about the easiest thing to bake, which is a huge plus! You can mess it up and it will still somehow have that rustic charm.
The key when dealing with a crust like this is managing temperature. Your butter should be very cold, if not frozen. Your flour should be chilled. Ice cold water means water that actually has ice in it. Work quickly, being careful to not transfer too much heat to the dough. This will help you get that beautifully flakey crust.
And, like I said, the filling is flexible! Arugula would be great on one of these post-bake. Try playing around with other vegan dairy subs, the cheese in the back of your parents fridge that will be thrown away if you don’t use, and different caramelized things. You can never go wrong with mushrooms. Or alliums. Or asparagus. Use what is fresh, cheap, good quality, and (preferably) local!
For the dough:
- 14.25 oz all purpose flour, chilled
- 15g granulated sugar
- 6 oz frozen butter (I use Earth Balance)
- ~100g water
For the filling:
- 1 fennel bulb, thinly sliced
- 1 red onion, thinly sliced
- 3 tbsp + 1 tsp olive oil, divided
- 1 cup unsweetened soy milk, plus more for brushing
- 1 tbsp apple cider vinegar
- 10 oz silken tofu, soft
- 1 tbsp nutritional yeast
- 3 tsp lemon juice
- 1/2 cup chopped herbs (like parsley, fennel tops, and basil)
- 1/4 cup shaved brussels sprouts
- 1/4 cup thinly sliced leeks
- 1/4 cup finely chopped broccoli
- 1 shallot, thinly sliced
For the dough:
- Measure dry ingredients into a large mixing bowl.
- Grate frozen butter into bowl, and, working quickly, use hands to combine into a rough dough. Add water tablespoon by tablespoon until dough just begins to hold together. Be careful to not over-work dough
- Turn dough out onto sheet of plastic wrap and wrap loosely. Roll gently into rectangle and place in fridge. Let chill 2 hours or up to overnight
For the galette:
- Preheat oven to 425.
- Add 3 tbsp oil to a frying pan on medium heat. Add onion, fennel, and salt to taste. Let caramelize, stirring occasionally, until soft and slightly golden (about 30-45 minutes). Set aside to cool.
- Remove dough from fridge and let rest at room temperature for about 15 minutes.
- While dough is resting, make the herb spread. Combine soy milk and apple cider vinegar and set aside 10 minutes to curdle. Add soy milk mixture, tofu, nutritional yeast, remaining olive oil, and lemon juice to a blender and blend until smooth. Gently fold in chopped herbs. Season with salt and pepper to taste.
- Turn out dough onto a lightly floured work surface. Roll into a 12″ round, sprinkling flour if sticking.
- Layer toppings into a 8-10″ circle in the center of the dough. First, add herb spread- you may not use all of it. Add (cooled) caramelized fennel and onion. Finally, add chopped vegetables. A little messy is okay!
- Fold edges of galette dough over filling.
- Brush crust with soy milk and bake until crust is golden brown (about 30 minutes).
- Let cool 15 minutes and serve!