This savory galette is a perfect meal for a cold winter’s day!
- 2 1/2 cups Organic All-Purpose Flour (To make gluten-free use Bob’s Gluten All-Purpose Free Flour add ¼ tsp xanthan gum for every cup of flour used)
- 1 teaspoon pink Himalayan salt
- 1 teaspoon Sugar
- 12 tablespoons (1 1/2 sticks or 3/4 cup) vegan butter, cut into 1/2-inch cubes
- 6 to 8 tablespoons of ice cold water*
- 2 cups thinly sliced sweet onions
- 10 ounces Russet potatoes, scrubbed and cubed in 1/2 inch pieces (about 2 medium potatoes)
- 2 medium leeks (white and light green parts, cut into half-moons and rinsed well)
- 8 ounces cremini mushrooms (wiped clean and quartered)
- 1 cup vegetable broth (roughly)
- 4 Tablespoons Fines Herbs
- Pepper, as desired
- 2 cups cashew cream
- 4 Tablespoons Nutritional Yeast
- 1/2 cup Bob’s Red Mill Chickpea (Garbanzo Bean) Flour
Line a large baking sheet with parchment paper or a silicone mat and preheat the oven to 400°F.
- In a large bowl, whisk together the flour, cornmeal, salt, and sugar together. Cut in the butter using a fork, kitchen sheers, or pastry blender until it is grainy and reaches the consistency of sand. Add the ice cold water, starting with 5 Tbsp, and mix it with your hands until uniform. The dough should be moist but not soggy. Add remaining water 1 tablespoon at a time if still crumbly. Form the dough into ball and divide in half. Cover the bowl, and place it in the refrigerator for at least 30 minutes.
- To make the galette: Heat one tablespoon of the olive oil in a medium pan (I used a 10-inch cast-iron skillet) over medium heat. Add the potatoes and cook, stirring occasionally, until browned on all sides-about 5-7 minutes. Remove to a bowl.
- In a the same pan, add in about 1/2 c of vegetable broth. Once heated, add the sliced onions, mushrooms and thyme and cook down, stirring occasionally, for about 15-20 minutes. You will need to add more vegetable broth (1-2 tablespoons at a time) as time passes to prevent burning, but they KEY to perfect caramelization without oil is to only add more broth and once all of the previously added liquid has completely cooked off. Once onions are done, add potatoes and garbanzo bean flour, and cook for one minute. Making sure to mix well. Add in cashew cream and mix until combined.
- Once the dough has chilled, roll each dough out into a rough circle, about 1/3” thick. Transfer it to the lined baking sheet.
- Divide mushroom/potato mixture over each pastry, leaving about 1” around the edges of the pastry. Sprinkle with more fines herbs and pepper as desired. Fold in the galette crust. Pleat about every 3 inches. I used 2 tablespoons of *aquafaba mixed with 1 tablespoon of maple syrup to brush the crust.
- Bake for 35-40 minutes or until the pastry is crispy and golden brown. Cool for at least 10 minutes before serving.
*Be sure the water is ice cold so that the butter does not melt while mixing.
*Aquafaba is the viscous water that comes from a can of legumes such as chickpeas.