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Originally published March 25, 2020. Updated January 27, 2022.
This broccoli and cauliflower galette is one of my favorite ways to use pie crust in a savory dish. We eat this a lot during soup season, because it makes a great side when you're tired of cornbread and garlic bread. It's both gluten free and vegan, but no one will ever know!
Why You'll Love This Savory Galette Recipe
- It's gluten free and vegan.
- It makes a great side to soups and meat.
- It's easy to make and only uses a few ingredients.
Equipment Needed
- Rolling pin - for the pie dough
- Baking Sheet
Ingredient List
For the savory pie crust:
- Gluten free 1-to-1 Flour Blend - I use Bob's Red Mill. You can use your favorite blend. For best results, weigh your flour.
- Arrowroot Powder or Cornstarch - help the crust stay flaky.
- Salt
- Black Pepper
- Paprika
- Thyme
- Vegan Butter - I use Miyoko's or Country Crock Plant Butter.
- Sugar - This helps with browning and also crispness.
- Water
For the filling:
- Fresh Broccoli and Cauliflower cut into florets
- Garlic
- Salt
- Black Pepper
- Thyme
- Oregano
- Olive Oil
- Vegan Parmesan Cheese
How to Make a Broccoli and Cauliflower Galette
- Step 1: Prepare your pie crust and chill.
- Step 2: Roll the pie crust into a large rectangle or circle. Trim the edges.
- Step 3: Sprinkle half of the parmesan cheese over the crust, leaving an edge about 1 ½" wide.
- Step 4: Combine broccoli, cauliflower, olive oil, garlic, salt, pepper, thyme and oregano in a large bowl. Stir well to coat the vegetables.
- Step 5: Pile the vegetables onto the crust again leaving an edge about 2" wide.
- Step 6: Fold the crust edge in covering a small amount of the filling.
- Step 7: Sprinkle with remaining cheese.
- Step 8: Bake!
What to Serve With This Galette
This savory galette pairs well with soups and meat dishes. It's the perfect side to use in place of garlic bread or cornbread.
Substitutions or Additions
- Gluten Free 1-to-1 Flour - You can substitute your favorite measure for measure flour. The weight should be 157g. If your mixture doesn't include xantham gum, add ½ tsp.
- Vegan Butter - You may use dairy butter if you're not dairy free/vegan. You can also substitute with shortening, but this may require a little extra water. Do not use margarine.
- Vegan Parmesan Cheese - You can use dairy cheese if you're not dairy free/vegan.
How to Store/Reheat this Gluten Free Galette
Wrap leftover galette in aluminum foil and store in the refrigerator up to 3 days. For the best crust, reheat on foil in an oven heated to 350 degrees for about 10 minutes. Let cool for a few minutes before serving.
If you love broccoli, check out these great recipes!
Easy Beef and Broccoli (Gluten Free)
Vegan Broccoli Cheese Soup (dairy free, without cashews)
To pin this recipe for later, click the save button on any image in this post or the recipe card. Please tag me @wellfedbaker on Instagram if you make this recipe!
Gluten Free and Vegan Broccoli Cauliflower Galette
Ingredients
For the pie crust
- 1 Cup + 1 tablespoon Gluten Free 1-to-1 Flour Blend (157g) I use Bob's Red Mill brand
- 2 Tablespoon Arrowroot Powder
- ½ Cup Vegan Butter cut into cubes and frozen
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ¼ teaspoon Paprika
- ¼ teaspoon Thyme
- 1 teaspoon Sugar
- ¼ Cup Water ice cold
For the filling
- 2 Cup Broccoli cut into florets
- 2 Cup Cauliflower cut into florets
- 3 cloves Garlic
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
- ⅛ teaspoon Thyme
- ⅛ teaspoon Oregano
- ¼ Cup Olive Oil
- ½ Cup Vegan Parmesan Cheese
Instructions
For the pie crust
- Combine all of the dry ingredients and the frozen butter into a food processor. Pulse for 1-2 seconds about 5 times until the butter is in pebble form about the size of peas.
- Pour the flour/butter mixture into a large bowl. Add half of the cold water. Work together with your hands by tossing the water and flour to combine. Continue adding a little water at a time and working together until the dough starts to form into a ball.
- Divide the dough ball into two halves. Wrap in plastic wrap and form into a disc about 1 inch thick. Refrigerate for 2 hours.
- Remove the cold dough from the refrigerator. Place dough disc between two sheets of plastic wrap and roll out using a rolling pin. Once the dough is rolled into a sheet place onto a baking sheet and return to the refrigerator. Refrigerate dough sheets for 1 hour.
- Remove dough sheet from the refrigerator and trim the edges.
- Preheat the oven to 425 degrees F.
For the filling
- Cut the broccoli and cauliflower into florets.
- Place vegetables, salt, pepper, thyme, oregano, garlic and olive oil into a large bowl. Stir to coat the vegetables.
- Sprinkle half of the parmesan cheese over the prepared pie crust leaving an edge about 2 inches wide.
- Pour the vegetables over the cheese again leaving the edge.
- Fold the edges over the filling.
- Sprinkle with the remaining parmesan cheese.
- Place the galette on a baking sheet lined with parchment paper.
- Bake in preheated oven on the lowest oven rack for 45 minutes. If the crust begins to brown too much, lay a piece of aluminum foil over the top. It is not necessary to fit the foil around the food.
- Remove from oven and cool at least 10 minutes before serving.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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