Get ready to transform your dinner table with this jaw-dropping Vegan Butternut Galette that combines rustic French elegance with plant-based innovation! This gluten-free masterpiece isn't just a recipe—it's a culinary adventure that proves vegan cooking can be incredibly sophisticated, delicious, and surprisingly simple. With its golden, crispy black pepper crust and caramelized butternut squash, this galette will make even the most dedicated meat-lovers question everything they thought they knew about plant-based cuisine.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: French
Serves: 6 servings
Ingredients
- 1 cup gluten-free flour
- 1/2 cup coconut oil
- 1/4 cup cold water
- 1 medium butternut squash, peeled and diced
- 1 tsp black pepper
- Salt to taste
- Fresh thyme for garnish
Instructions
- In a large mixing bowl, combine gluten-free flour and black pepper. Cut cold coconut oil into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.
- Gradually add cold water, mixing until the dough comes together. Knead gently, then form into a flat disc. Wrap in plastic and refrigerate for 30 minutes to allow the dough to rest and firm up.
- Preheat the oven to 425°F (218°C). Peel and dice the butternut squash into uniform 1/2-inch cubes. Toss squash with a pinch of salt and olive oil to coat evenly.
- Remove the chilled dough from the refrigerator and roll out on a piece of parchment paper to about 12 inches in diameter. The crust should be thin and rustic-looking.
- Arrange the seasoned butternut squash cubes in the center of the rolled-out dough, leaving a 2-inch border around the edges. Gently fold the edges of the dough over the squash, creating a rustic, free-form tart.
- Transfer the galette (still on the parchment) to a baking sheet. Brush the exposed crust with a little extra coconut oil for golden browning.
- Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the squash is tender and slightly caramelized.
- Remove from the oven and let cool for 10 minutes. Garnish with fresh thyme leaves before serving.
- Slice into 6 wedges and serve warm as a main dish or appetizer. Can be accompanied by a light salad or vegan cream sauce if desired.
Tips
- Keep your ingredients cold: The secret to a flaky gluten-free crust is using very cold coconut oil and water. Chill your ingredients beforehand for the best texture.
- Don't overwork the dough: Mix just until the ingredients come together to prevent a tough crust. Gentle handling is key!
- Use parchment paper: This prevents sticking and makes transferring your galette super easy and mess-free.
- Cut squash uniformly: Ensure even-sized cubes for consistent cooking and a beautiful presentation.
- Let it rest: Allowing the galette to cool for 10 minutes after baking helps it set and makes slicing easier. Pro tip: This galette is incredibly versatile—serve it as a stunning main course, elegant appetizer, or even a show-stopping brunch centerpiece!
Nutrition Facts
Calories: 241kcal
Carbohydrates: 18g
Protein: 2g
Fat: 18g
Saturated Fat: 16g
Cholesterol: 0mg
