Vegan Butternut Galette
Ingredients
The crust
-
1
cup
chickpea flour
-
¼
cup
cornmeal
-
1½
tablespoons
hearty herbs (thyme and rosemary)
-
½
teaspoon
fine sea salt
-
½
teaspoon
freshly ground black pepper
-
½
cup
vegan butter (diced and very cold)
-
3
tablespoons
ice water
The filling
-
1
small
butternut squash (peeled and sliced thin, about 525 grams)
-
1½
tablespoons
olive oil (divided)
-
1
small
shallot (peeled and thinly sliced)
-
1
medium
apple (cored and thinly sliced)
-
½
teaspoon
sumac
-
1½
tablespoons
Dijon mustard
-
¼
cup
unsweetened non-dairy milk or creamer
-
1
tablespoon
sesame seeds or nigella seeds (or a mix)
-
¼
cup
crumbled vegan cheese (optional)
Instructions
- Make the crust by combining chickpea flour, cornmeal, herbs, salt, and pepper in a food processor.
- Add cold vegan butter and pulse until crumbly.
- Drizzle in ice water while the processor is running until the dough forms a ball.
- Shape the dough into a disc, wrap it, and refrigerate for at least 1 hour.
- Preheat the oven to 400°F (200°C).
- Toss sliced squash with olive oil, salt, and pepper, then bake until tender, about 20 minutes.
- In a bowl, mix the baked squash with shallots, apples, sumac, salt, pepper, and remaining olive oil.
- Roll out the chilled dough into an 11-inch circle on a floured surface.
- Transfer the crust to a baking sheet and spread Dijon mustard on it, leaving a border.
- Layer the filling on top of the mustard, then fold the crust edges over the filling.
- Brush the crust edges with non-dairy milk and sprinkle with seeds.
- Bake for 25-30 minutes until the crust is golden brown and the filling is tender.
- Serve warm, optionally topped with crumbled vegan cheese.
Nutrition Facts (estimated)
Servings
6
Calories
320
Total fat
15g
Total carbohydrates
40g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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