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
Storage: Wrap leftover galette in aluminum foil and store in the refrigerator up to 3 days.Reheating: Place galette on a foil lined baking sheet and reheat in an oven at 350 degrees for about 10 minutes.