Winter Vegetable Galette

Our Winter Vegetable Galette recipe starts with a savory pie dough, has a layer of easy-to-make vegan ricotta, is topped with root vegetables, and then brushed with an herb olive oil. This free form pie is the perfect main dish for a holiday meal or a cozy date night in.

I have been wanting to make a galette for years. However, I have been extremely intimidated to actually do it. A galette seemed too intermediate for me since I still consider myself a pretty novice baker. So, when Taylor said she had created a recipe for one, I was beyond excited. Firstly, because it meant I got to eat one when she made it for me, but, secondly, because I knew it would push me out of my comfort zone to actually make a galette myself!

Taylor didn't realize how long I have been interested in galettes, so when she explained how easy the process really was, I felt a bit silly! She showed me that even though it is such a beautiful and delicate meal, it is a lot more approachable to make than I initially realized. This recipe is definitely going to be a new regular in my home!

As I stated in our most recent recipe release, our Apple Cinnamon Muffins, I have been really working on using produce that is in season. So, this galette is a perfect recipe for this time of year when these delicious vegetables are in abundance! But, trust me, I will definitely be making this recipe all year because it is just too good not to! Taylor, can we please make a summer galette recipe too???

This Winter Vegetable Galette is delicious and comforting! Check out these other yummy dinners to make during this cozy season!

Roasted Vegetable Soup

Mushroom and Lentil Shepherd's Pie

Vegetable Herb Casserole

Creamy Potato Soup with Tofu Bacon Bits

~ Tessa

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Winter Vegetable Galette

Vegan

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Serves: 3-5 people

Prep time: 25 minutes

Bake time: approximately 60-65 minutes

Author: Kitchen Potatoes

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Ingredients

Pastry Dough

· 1 ½ cups all purpose flour

· ½ tsp salt

· 1 tbsp sugar

· ¾ cup vegetable shortening

· ¼ cup cold water

Vegan Ricotta

· 1 container medium firm tofu, drained

· 1 tbsp lemon juice

· ½ tsp black salt (you can substitute regular salt if you do not have black salt)

· ½ tsp salt

· 2 tbsp nutritional yeast

· 2 tsp granulated garlic

Vegetable Topping

· 1 large carrot

· 6 brussels sprouts

· 1 large onion

· 1 garlic bulb

· ½ cup olive oil

· 1 tsp dried thyme

· 1 tsp dried oregano

· 1 tsp dried rosemary

· ½ tsp salt

· ½ tsp pepper

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Method

1. Preheat oven to 375°F.

2. To make the pastry dough, combine flour, sugar, and salt in a large bowl. With either a pastry cutter or a fork, blend the shortening into the flour mixture until you achieve a small crumb texture.

3. While stirring with a fork slowly add the cold water to your flour mixture. Use your hands to bring the dough together in a ball. If the dough does not come together, add an additional 1-2 teaspoons of cold water. Wrap the dough with plastic wrap or parchment and set in the fridge while you prepare the fillings.

4. To make the vegan ricotta, you may either place all the vegan ricotta ingredients in a large food processor and blend until somewhat smooth or place all of the vegan ricotta ingredients in a large bowl and mash it with a potato masher until somewhat smooth. Set the vegan ricotta to the side for now.

5. Prepare the vegetable topping by slicing the carrot, brussels sprouts, and onion into thick slices and set aside. Remove the cloves of garlic from the bulb and smash the cloves with the back of your knife or the heel of your hand. Set the garlic aside.

6. In a liquid measuring cup, combine olive oil, thyme, oregano, rosemary, salt, and pepper and set aside.

7. To form your galette, place a large piece of parchment paper on your counter. Remove the pastry dough from its wrap and place it on top of the parchment paper. Coat a rolling pin with flour and roll out your pastry dough in a thin, large circle. If your dough sticks to your rolling pin while you are rolling it out, add some more flour to your rolling pin. If your dough cracks while rolling it out, put some cold water on your finger tips and use your fingers to gently smooth out the cracks and encourage the dough to come back together.

8. Place the vegan ricotta in the center of the dough, leaving an additional two inches of surrounding pastry dough bare.

9. Add the prepared vegetables and garlic on top of the vegan ricotta.

10. Gently fold over the surrounding pastry dough inwards, patching up any cracks with a bit of cold water while you do so.

11. Transfer the parchment paper with the galette on it to a baking sheet with a lip. With a pastry brush, brush half of the herb olive oil mixture all over the galette.

12. Place into the oven for 45 minutes, then take it out and brush the remaining herb olive oil over the galette. Place the galette back into the oven for an additional 15-20 minutes. The Winter Vegetable Galette is ready once the pastry has evenly browned and the vegetables have cooked. Allow the galette to cool for approximately 3 minutes before slicing and serving. Enjoy!

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