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November 23, 2018


We have always loved the rustic look and feel of a Galette. It's simple, elegant, and very satisfying. The problem is making the flaky buttery pastry dough. We have a few tricks that will help you wow your family and friends in no time. (You might not need to tell them it's vegan. 👍😊)

We love root vegetables. You can be as creative as you like. Here are a few veggies we enjoy but please do not let us limit your creativity

Ingredient: Pastry Dough 

1 1/4 cups all-purpose flour (or half all-purpose flour and half whole wheat pastry flour) plus a little extra for rolling (We used All-purpose flour less ingredient and more likely to have on hand)

1 Tablespoon sugar

1/4 teaspoon salt

1/2 cup non-hydrogenated vegetable shortening, or Vegan Butter, or Chilled refined coconut oil (We like the Vegan butter, I think it gives in a more buttery flavor)

1/4 cup ice-cold water, as needed


You can make the dough by hand or using a food processor.(We like to use the food processor)

By hand:

In a medium bowl, whisk together flour, sugar, and salt. Using a pastry cutter, cut shortening into the flour until the mixture has a crumbly consistency. Add ice water, 1 tablespoon at a time, and mix with a wooden spoon until dough just holds together. You want not to need to use all the water. Do not overwork the dough.

By Food Processor:

In a food processor, add flour, sugar, and salt. Pulse until ingredients are combined. Add until ingredients are combined. Add shortening and pulse until mixture has a crumbly consistency. Add ice water, 1 tablespoon at a time, and pulse until dough just holds together. You may not need to use all the water. Do not over process.

Form the dough into a disc and wrap in plastic wrap. Refrigerate for 10-15 minutes. Or longer and now start the Veggies mixture.


Ingredients: Filling

2 cups cubed butternut squash (about 1/2 -inch cubes) (I made two at the same time)

4 tablespoons olive oil (divided plus more for brushing on crust)

Salt and Peper to taste

2 tablespoons Vegan butter

2 large leeks (use only the light green and white parts, cut in half and then thinly sliced)

2 carrots chopped thin

1 parsnip chopped thin

2 cloves garlic, minced

1 tablespoon chopped fresh thyme leaves

1 tablespoon chopped basil 

salt and freshly ground black pepper to taste

2 tablespoons cornmeal

3-4 oz. Soft French-style nut cheese (The brand we enjoy is :Treeline Treenut Cheese French-Style)


Preheat the oven to 375 degrees.

Toss the butternut squash cubes with 2 tablespoons olive oil, salt and black pepper and place on a baking sheet. Roast until easily pierced with a knife or toothpick, approximately 25 minutes. (halfway through stir the cubes) Let it cool and drain off any excess oil. 

Now heat the remaining olive and vegan butter over medium-high heat in a skill.  Add the leeks, carrots, and parsnips, reduce heat to medium-low and cook. stirring often until very soft (no not brown these are not onions) About 20-25 mins. Stir in the thyme, basil, and garlic. Let cool and drain off any excess fat. 

Sprinkle the cornmeal on a non-stick baking sheet or pizza stone.

Roll the dough onto the rolling pin onto the stone.

Spread the veggie mixture over the dough to about 2 inches from the edge. Dab the mixture with the cheese. Now top with Butternut squash.

Pull the edges of the crust over the mixture to make a rustic freeform tart leaving the middle open. Brush the cornmeal off and brush the crust with olive oil lightly.

Bake for about 30 -35 minutes or until crust is golden brown. This can be served hot or warm... We cut it with a pizza cutter. (it's just easier)