Updated: Nov 23, 2019
I bet you have seen galette flooding your instagram feed these days and if you haven't this recipe is the perfect way to get you in the galette train! Galette is the french term meaning flat cake. I created this recipe for my feature in Thrive Magazine fall issue and it was one of my favourite recipes to create! it is a very fun fall recipe full of colours!
There are various types of galettes which all round up to a round or freeform crust cake. Galettes can be savoury or sweet but for this recipe I went for the savoury type which is also refered as Brenton galette. The Brenton galette is made with buckwheat flour and a savoury filling. This type of galette is usually bigger in size than sweet galettes which make the perfect dinner party dish!
If you follow me on instagram @thefitstitch you know I am in for all things buckwheat! I am truly obsessed with this grain and all its health benefits! So going for the Brenton galette was the perfect way to start my galette making skills!
Savoury galettes are usually filled with cheese, jam and veggies! But of course |I had to make my vegan spin to this classic and it turned so good! The crust is so crunchy and this fall veggie combo makes it the perfect recipe for this holidays!
I topped it with vegan ricotta, which is very easy or you can make your own or buy it at your health food stores!
Fall Veggie Galette
Serves: 8 slices Prep Time: 25min Cooking Time: 65 min
For the crust:
1 Cup Buckwheat Flour
1 Cup gluten free flour
1/2 cup warm water
1/2 tsp active dry yeast
1tsp coconut sugar or maple sugar
1 /4 tsp salt
2 tsp sesame seeds to garnish
3-4 tbsp olive oil
1 tbsp maple syrup
2 tbsp unsweetened coconut or almond milk
For the filling
2 red bell peppers, sliced in thin strips.
1 cup tuscan kale, roughly chopped.
1/3 cup walnuts
5 pickled onions, sliced
1/3 cup Italian tomato passata
1 /2 butternut squash, skinned and chopped in small cubes.
2 garlic cloves minces
2 Tbsp olive oil
1/2 pomegranate, seeds only.
3 tbsp vegan ricotta (optional)
Preheat oven at 350°F /175°C. Line a baking sheet and add butternut squash cubes. Drizzle 1 tbsp olive oil and toss to cover all the cubes with oil. Place squash in oven and bake for 25 min. Once cooked remove from heat and set aside.
Place flour, yeast, coconut sugar and salt on a large bowl and whisk with a fork until well combined. Add water and olive oil and mix to obtain a dough, cover in cling film and let set in the fridge for 30 min.
Once the dough has set knead the dough for 3 min then roll the dough into a 14 inch thin round shape and transfer to a lined baking sheet. Add tomato passata into the middle of the crust and spread with a spoon leaving a 1.5 inch boarder around the edge. In a bowl add minced garlic, kale, bell pepper and roasted squash and add 1 tbsp of olive oil combine well and add to into the middle of the crust.
Fold the empty edge of the dough over the filling to obtain a round pie. ( Don’t worry about making this look perfect, thats the beauty of a galette!)
In a bowl whisk 2 Tbsp of almond or coconut milk and one Tbsp of maple syrup until well combined to obtain an “egg wash”. Brush mixture into the edge of the pie and sprinkle sesame seeds.
Bake for 30 min, then remove and add walnuts and cook for another 10 min.
Remove from heat and top with pickled onions, walnuts, pomegranate seeds, vegan ricotta and basil.