Vegan Butternut Galette with Apples & Black Pepper Crust
Ingredients
Chickpea and Cornmeal Crust
-
1
cup
chickpea flour
-
¼
cup
cornmeal
-
1½
tablespoons
hearty herbs (thyme and rosemary), finely chopped
-
½
teaspoon
fine sea salt
-
½
teaspoon
freshly ground black pepper
-
½
cup
vegan butter, diced and very cold
-
3
tablespoons
ice water, plus extra
Vegan Butternut Galette Filling
-
1
small
butternut squash, peeled and sliced thin (about 525 grams)
-
1½
tablespoons
olive oil, divided
-
to taste
sea salt and ground black pepper
-
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 the cold vegan butter and pulse until crumbly.
- Drizzle in ice water while pulsing until the dough forms a ball, then refrigerate for at least 1 hour.
- Preheat the oven to 400°F (200°C) and roast the sliced butternut squash with olive oil, salt, and pepper for about 20 minutes.
- In a bowl, mix the roasted squash with shallots, apples, sumac, salt, pepper, and remaining olive oil.
- Roll out the chilled dough into an 11-inch circle and transfer it to a baking sheet lined with parchment.
- Spread Dijon mustard on the dough, leaving a 2-inch border, and layer the filling on top.
- Fold the edges of the dough over the filling, brush with non-dairy milk, and sprinkle with seeds.
- Bake for 25-30 minutes until the crust is golden brown and the filling is tender.
- Optional: sprinkle with crumbled vegan cheese before serving.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
You might also like