Name: Vegan Galette with Caramelized Onion and Vegetables
Prep time: 30 min
Total time: 1 h 45 min
Ingredients: 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

Prep-time: 30 minutes / Ready In: 1 hour 45 minutes
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:

By Mary Margaret Chappell, Feb 27, 2023

Ingredients

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

Instructions

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.

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Becki5 months ago

Although this recipe was time-consuming, the results were worth it. I was initially concerned the veggies might be bland from just steaming them, but after the 35-minute bake inside the galette, their texture and taste were perfect. I did add more salt to the veggie mixture and the dough than were recommended, plus added dried thyme to the veggie mixture before baking, since the thyme sprigs didn’t add much flavor. The only complaint is that this is small, and there weren’t any leftovers to enjoy the next day!

Marie5 months ago

This looks so yummy, can one roast the veggies a wee bit in stead of steaming them?

Forks Over Knives5 months ago

Hi Marie,
You could definitely roast them instead of boiling them, but if you choose to do that you should have a pot of hot water on hand as well. After boiling the veggies the warm cooking liquid is used to help caramelize the onions, so you’ll need to be prepared for that step if you prepare your veggies differently. Make sure the water you use is nice and warm since cold water could slow down the caramelization process. Let us know how it goes!

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about the author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.

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