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- Makes one 8-inch galette
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Galettes, a type of rustic French tart, may look like something you’d buy from a fancy boulangerie, but they’re actually quite easy to make at home. This savory vegan galette is packed full of thyme-scented mushrooms, butternut squash, and cauliflower. Jammy caramelized onions add a deep sweetness to the veggie medley, while a dollop of tahini mixed into the homemade crust delivers an earthy nuttiness to round out the comforting flavor profile. The best part of creating a galette is that it’s meant to look a little messy: Simply fold the edges of the dough over the filling in any way you want, and pop it in the oven! The uneven pleats make it look like the tart was baked in a fairytale cottage. Garnish the galette with extra thyme leaves or a drizzle of balsamic vinegar for a nourishing meal that tastes like an indulgent treat.
For more French vegan recipes, check out these tasty ideas:
- 1 cup small cauliflower florets
- 1 cup thinly sliced butternut squash
- 1 cup sliced fresh shiitake mushrooms
- 4 sprigs fresh thyme
- 2 medium onions, halved and thinly sliced
- ¾ cup whole wheat flour
- Pinch sea salt
- 1½ tablespoons tahini
- Bring a medium saucepan of water to boiling. Add cauliflower, squash, mushrooms, and 1 sprig thyme; cover and return to boiling. Remove pan from heat. Using a slotted spoon, transfer vegetables to a bowl; remove and reserve thyme sprig. Reserve cooking liquid in pan; cover to keep hot.
- Preheat oven to 400°F. Place onions in an 8-inch square glass baking dish; add the remaining 3 sprigs thyme and ½ cup of the hot cooking liquid. Bake 1 hour or until onions are a rich dark brown, stirring every 15 minutes and adding ¼ to ½ cup cooking liquid whenever the mixture begins to look dry. If necessary, cook 5 to 10 minutes more to cook off any excess liquid. Transfer onion mixture to a bowl; discard thyme sprigs. Gently stir in blanched vegetables. Let cool 10 to 15 minutes.
- Meanwhile, in a medium bowl whisk together flour and salt. Rub tahini into flour with a fork until it resembles coarse sand. Stir in ⅓ to ½ cup of the reserved cooking liquid until a smooth, firm dough forms. Let dough cool 10 minutes.
- Line a baking sheet with parchment paper. Roll out dough to a 10-inch disk. Transfer disk to the prepared baking sheet.
- Spread vegetable mixture in the center of disk, leaving a 2-inch border. Fold the dough up and around the vegetables to create a raised edge, pleating as you go. Bake 30 to 35 minutes or until crust is browned and crisp. Garnish with the reserved thyme sprig.