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I genuinely enjoy a trip to my local market and collect all the ingredients I need for my next meal. But there are those days when I don’t want to leave my apartment and am still left hungry. That’s when I start to scan my fridge and pantry to see what can be pulled together with what I already have. One of the easiest solutions here is a savory vegan galette. Chances are you have flour, dairy-free butter, water, sugar, and salt in your kitchen and that’s already half of your recipe. Once you have the dough prepped, anything goes when it comes to the filling. I know I’m not the only one that keeps potatoes lying around till they start to sprout. Or maybe you’ve got half an onion in the fridge; now is the time to use it.
I’ve always been a little intimidated when it comes to making dough, but trust me this one is foolproof. Before you start, it’s helpful to know that you will need ice water. Unfortunately my refrigerator doesn’t have an ice dispenser and nor do I have ice trays. Before I started the recipe I put some water in a small metal bowl in the freezer. The recipe doesn’t call for much water so this will get cold pretty fast. Minimum five minutes before you pull it out. We want the water to be cold so that the butter in the dough doesn’t melt as you make it. So when you are ready to prep, best do it quickly. I kept the butter in the fridge as I was setting up my dry ingredients and waiting for the water to cool.
You want your dough to chill in the fridge for an hour so that the butter can solidify again. As you wait, this is the time to be prepping your fillings. This recipe calls for onions, mushrooms, and leeks as a filling. If you were to put these ingredients raw as it bakes it would be overcrowded and not enough time to cook. So it’s best to cook these half-way through to give them a head start. I caramelized the onions and baked my mushrooms just as they began to crisp then set aside to cool till my dough was ready.
Another great thing about galettes is there is no proper way to role out the dough. As long as it’s an even layer all around, the ends don’t need to be perfect! Before my final result I did come out with a square and a rectangle shape; there is no wrong answer.
More Related Recipes to Try Next:
Vegan Breakfast Tacos
Andy Zambrano’s Vegan Mac and Cheese with Soy Chorizo
Mushroom-Leek Savory Galette
1. In a bowl add all the dry dough ingredients and mix well. When you are ready, pull the butter from the fridge and cut into small cubes and into the dry. With your hands, begin to break down the butter into the dry mix, making sure there aren’t any large pieces left behind. It should look like heavy cornmeal flour or almond flour. Then add in the water and form the dough. Wrap it in a plastic wrap and in the refrigerator for an hour.
2. If you are using oyster mushrooms, shred them into smaller pieces with your fingers and place them on a baking sheet. If you’re using any button mushroom be sure to slice them as well. Drizzle them with oil and salt and bake for 20 – 30 minutes in a 350 degree oven. Depending on the mushroom you use, pull them out as they start to crisp up at the ends. Set aside to cool.
3. Peel and julienne cut the whole onion and begin to saute in a pan with a drizzle of oil and salt. On a medium heat let the onions cook down till they begin to caramelize, stirring occasionally. cook for about 20 minutes and set aside to cool.
4. Cut off the root end and the dark green end of the leek, leaving you with the stem. Cut directly down the middle and wash the inside as it sometimes tends to carry dirt. Once cleaned, with the flat side faced down, cut into thin half moon shape and set aside.
5. preheat the oven to 400 F
6. On a floured surface, roll out the chilled dough to your desired shape with a 1/4 inch thickness. Transfer to a sheet of parchment paper on a baking sheet.
7. Evenly distribute the filling onto the dough along with the sprigs of thyme, leaving about a 2 inch border around the whole diameter of the dough. Carefully fold in the ends of the dough to sit over the filling.
8. Bake for about 45 to 50 minutes, till the crust has turned golden. Let it cool for about 5 minutes before serving.