A galette is a free-form French-style tart that’s naturally rustic, easy, and very forgiving. This vegan version uses a simple plant-based dough and can be filled with either vegetables (savory) or fruit (sweet). Below is a savory mushroom & spinach vegan galette, plus optional sweet variation.

Servings: 4–6
Prep Time: 25 minutes
Chill Time: 30 minutes
Bake Time: 35–40 minutes
Total Time: ~1 hour 30 minutes

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🧾 Ingredients

🥟 Vegan Galette Dough

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon sugar (optional, for browning)
• ½ cup cold vegan butter (or coconut oil solid)
• 3–5 tablespoons ice-cold water

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🍄 Savory Filling (Mushroom Spinach)

• 2 tablespoons olive oil
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced
• 2 cups fresh spinach
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• 1 tablespoon soy sauce (adds umami)

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🌿 Optional Add-ins

• 1 tablespoon nutritional yeast (cheesy flavor)
• ½ teaspoon chili flakes
• 1 tablespoon balsamic glaze (for finishing)
• Fresh herbs (parsley or basil)

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👨‍🍳 Instructions

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Step 1: Make the dough

1. In a bowl mix:
   • Flour
   • Salt
   • Sugar (if using)
2. Add cold vegan butter in small cubes.
3. Rub or cut butter into flour until mixture looks crumbly.

👉 You want pea-sized bits of fat for a flaky crust.

4. Slowly add ice-cold water (1 tablespoon at a time).
5. Mix until dough just comes together.
6. Shape into a disc, wrap, and chill for 30 minutes.

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Step 2: Prepare the filling

Cook mushrooms

1. Heat olive oil in a pan over medium heat.
2. Add onions and cook for 3–4 minutes.
3. Add garlic and cook 30 seconds.
4. Add mushrooms and cook for 6–8 minutes until browned.

Add greens

5. Add spinach and cook until wilted.
6. Stir in:
   • Salt
   • Black pepper
   • Thyme
   • Soy sauce
7. Cook until moisture evaporates slightly (important to avoid soggy galette).

Let cool completely.

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Step 3: Roll out dough

1. Preheat oven to 200°C (400°F).
2. Roll chilled dough into a rough circle (about 12 inches wide).
3. Place on parchment-lined baking tray.

👉 Don’t worry about perfect edges—rustic shape is ideal.

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Step 4: Assemble galette

1. Spread mushroom filling in center, leaving a 2-inch border.
2. Sprinkle nutritional yeast (optional).
3. Fold edges over filling, pleating as you go.
4. Brush crust lightly with olive oil or plant milk.

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Step 5: Bake

Bake for 35–40 minutes until:

• Crust is golden brown
• Filling is bubbling
• Edges are crisp

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Step 6: Finish & serve

Optional finishing touches:

• Drizzle balsamic glaze
• Sprinkle fresh herbs
• Add chili flakes for heat

Let rest 10 minutes before slicing.

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🍽️ Flavor Profile

• Buttery flaky vegan crust
• Savory umami mushrooms
• Soft caramelized onions
• Earthy spinach
• Crispy golden edges

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💡 Tips for Perfect Vegan Galette

1. Keep dough cold

Cold fat = flaky crust.

2. Cook filling dry

Too much moisture will make the crust soggy.

3. Don’t overwork dough

Less mixing = more tenderness.

4. Use parchment paper

Prevents sticking and helps with shaping.

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🔄 Sweet Vegan Galette Option 🍎

Replace savory filling with:

🍏 Fruit filling

• 2 apples, sliced (or berries)
• 2 tbsp sugar or maple syrup
• 1 tsp cinnamon
• 1 tbsp lemon juice
• 1 tbsp flour (to thicken juices)

Bake same way for a rustic fruit tart.

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🧊 Storage

• Room temp: 1 day
• Fridge: up to 3 days
• Reheat at 180°C (350°F) for 8–10 minutes

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⚖️ Approx Nutrition (savory version, per slice)

• Calories: 220–300
• Carbs: 25–30 g
• Fat: 12–18 g
• Protein: 5–7 g