This savory vegetable galette is one of my favorite ways to use pie crust in a savory dish. I have used broccoli and cauliflower here, but you could add in other seasonal vegetables like potatoes and squash and it would be just as delicious.
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!
Broccoli is one of my favorite vegetables to enjoy. If you love it too, you should also try out my vegan broccoli cheddar soup. It's loaded with vegetables in a creamy "cheese" sauce that doesn't require any cashews.
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Why you'll love this recipe
- It's gluten free and vegan.
- The gluten free galette crust comes out crispy and flaky.
- It makes a great side to soups and meat.
- It's easy to make and only uses a few ingredients.
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 - A little extra starch helps the crust stay flaky.
- Salt
- Black Pepper
- Paprika
- Thyme
- Vegan Butter - I use Miyoko's or Country Crock Plant Butter. If you're not vegan or dairy free, you can use regular butter.
- Sugar - This helps with browning and also crispness.
- Ice Cold Water
For the filling:
- Fresh Vegetables - I use broccoli and cauliflower florets. You can add other vegetables of your choosing, like potatoes, squash, brussel sprouts, pumpkin, etc.
- Garlic
- Salt
- Black Pepper
- Thyme
- Oregano
- Olive Oil
- Vegan Parmesan Cheese - If you're not vegan or dairy free, you can use dairy parmesan cheese.
Substitutions & Variations
- Not Dairy Free or Vegan - use dairy butter for the crust and dairy parmesan cheese in the filling in the same measure.
- No Broccoli or Cauliflower - Feel free to substitute with any other kinds of vegetables. Just cut the vegetables into a similar size and use about 4 cups for the filling.
How to make a savory vegetable galette
STEP 1: Roll out your gluten free galette dough into a large rectangle or circle.
STEP 2: Sprinkle half of the vegan parmesan cheese over the dough. Trim the edges.
STEP 3: Combine the vegetables, oil and spices in a large mixing bowl. Stir to coat the vegetables.
STEP 4: Pile the vegetables in the center on the galette dough, leaving and edge about 1 ½"-2" wide. Top with the remaining parmesan cheese. Fold the edges in and 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.
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.
Check out these other gluten free dinner ideas:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Savory Vegetable 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.1 Cup + 1 tablespoon Gluten Free 1-to-1 Flour Blend, 2 Tablespoon Arrowroot Powder, ½ Cup Vegan Butter, ½ teaspoon Salt, ¼ teaspoon Black Pepper, ¼ teaspoon Paprika, ¼ teaspoon Thyme, 1 teaspoon Sugar
- 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.¼ Cup Water
- Shape the dough into a ball. Wrap in plastic wrap and flatten into a disc about 1 inch thick. Refrigerate for 3 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
- Sprinkle half of the parmesan cheese over the prepared pie crust leaving an edge about 2 inches wide.½ Cup Vegan Parmesan Cheese
- Cut the broccoli and cauliflower into florets.2 Cup Broccoli, 2 Cup Cauliflower
- Place vegetables, salt, pepper, thyme, oregano, garlic and olive oil into a large bowl. Stir to coat the vegetables.3 cloves Garlic, 1 teaspoon Salt, ¼ teaspoon Black Pepper, ⅛ teaspoon Thyme, ⅛ teaspoon Oregano, ¼ Cup Olive Oil
- 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.
Notes
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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