Vegan Butternut Galette with Apples, Shallots & Black Pepper Crust

An overhead shot of a vegan butternut galette on a matte black plate on a mottled grey background. It is garnished with thyme and rosemary sprigs. There is a beige linen and antique pie server to the side.
An overhead, up close shot of a slice of vegan butternut galette on a weathered white plate.
An overhead shot of ingredients, including: rosemary, thyme, squash, chickpea flour in a bowl, cornmeal in a bowl, salt, pepper, and apple, shallot, and a small bowl of nigella seeds. All on a grey background.
Overhead shot of slices of butternut squash on a parchment-lined baking sheet.
A ball of gluten-free black pepper galette dough in a food processor.

What might be more celebratory and relaxing than a flaky, vegan butternut galette with apples, shallots, hearty herbs, Dijon, and stacks of black pepper. This completely plant-based primary has all of the winter flavours that I like. Sweet and mellow squash, sharp mustard, woodsy thyme and rosemary, a little bit of tartness from the apple and sumac, all with a warm and tender chickpea flour and cornmeal crust.

This holiday-appropriate primary is naturally gluten-free. I like making mouth-watering pie/galette dough with chickpea flour. It’s simple to deal with and it ups the protein/satiation aspect too. I cut this one with a touch of cornmeal for a bit of additional interest flavour-wise.

In general, this crust is so tender and flaky. No cardboard crusts for us! I likewise pack it up with flavour from sliced herbs and great deals of coarsely ground black pepper. The vegan butter is what truly makes it however. I constantly advise Miyoko’s due to the fact that it carries out so well and it tastes fantastic.

I considered making a vegan “ricotta” as the base of the filling, however given that I am on a deep mustard kick, I merely opted for a slick of Dijon. So basic therefore great! Given that we’re currently making vegan galette dough, I believed I ‘d go a bit easier with the other elements.

I like to pre-roast the butternut squash pieces simply as an additional insurance coverage that they will be soft enough. I likewise wish to prevent any extreme wetness, so pre-roasting looks after that for us. When you have all of your lovely pieces of apple and shallot, you are more than set. I likewise did a little spray of vegan cheese on mine, however this is optional.

If you enjoy mouth-watering pies and relaxing butternut things, I ‘d advise taking a look at this spinach and mushroom polenta pie or my incrediblycreamy butternut orzo with Brussels sprouts If you remain in the middle of preparing your scaled down vacation get together, I have great deals of concepts here for you.

I hope that you’ll offer this vegan butternut galette a shot! Among my preferred dishes that I have actually created just recently. Have a fantastic week!

A disc of gluten-free black pepper galette dough. Flecks of pepper, herbs and vegan butter are visible. It is on a flour-dusted wood countertop.
An overhead shot of a galette filling: roasted butternut squash, sliced apples, and shallots. Olive oil is being drizzled in.
An overhead shot of a galette pre-bake. Butternut squash, apples and shallots are layered in a circular pattern over some rolled out pastry.
Overhead shot of a hand sprinkling nigella seeds on a galette, before baking.
An overhead shot of a vegan butternut galette with apples, shallots, Dijon mustard, and gluten-free black pepper crust.


Vegan butternut galette is a best vacation primary. It includes apples, shallots and gluten-free crust made with chickpea flour and cornmeal.


COOK TIME 50 minutes

Resting Time 1 hr

OVERALL TIME 2 hrs 35 minutes

Servings: 6


  • 1 cup chickpea flour
  • 1/4 cup cornmeal
  • 1 1/2 tablespoons(* )hearty herbs such as thyme and rosemary, carefully sliced 1/2
  • teaspoon great sea salt 1/2
  • teaspoon newly ground black pepper 1/2
  • cup ( 113 grams) vegan butter, diced and REALLY cold 1/4
  • cup ice water, plus additional VEGAN BUTTERNUT GALETTE FILLING


  • little butternut squash, peeled and sliced thin (about 525 grams of sliced up squash) 1 1/2
  • tablespoons olive oil, divided sea salt and ground black pepper, to taste
  • 1 little shallot, peeled and very finely sliced
  • 1
  • medium apple, cored and very finely sliced (eliminate skin if you choose) 1/2
  • teaspoon sumac 1 1/2
  • tablespoons Dijon mustard 1/4
  • cup unsweetened non-dairy milk or creamer 1
  • tablespoon sesame seeds or nigella seeds, or a mix 1/4
  • cup fell apart vegan” feta “or” goat”- design cheese (optional) MAKE THE CHICKPEA AND CORNMEAL CRUST

In the bowl of a food mill, integrate the chickpea flour, cornmeal, herbs, salt, and pepper. Pulse a couple of times to integrate.

  • Include the vegan butter to the food mill and pulse up until the butter is crumbly and bits of it have to do with the size of peas.

  • With the food mill’s motor running, sprinkle the ice water (however not the real ice!) through the feed tube. When you have actually put the water, stop the motor and after that begin striking the pulse button up until the dough comes together into a ball. If that’s not taking place, drizzle in 1 tablespoon of ice water in at a time up until it does. take care to not overmix as you still desire noticeable littles vegan butter.

  • Dispose the crust dough out onto the counter and form it into a disc. Wrap it firmly in Beeswrap or cling wrap and let it establish in the refrigerator for a minimum of 1 hour and approximately 24 hr.


Preheat the oven to 400 ° F. Scatter the sliced up squash out on a flat pan and toss with 1/2 tablespoon of the olive oil, salt, and pepper. When layered, spread it out in a single layer and bake up until simply tender, about 20 minutes. Eliminate the squash from the oven and let it cool.

  • When adequately cool, in a big bowl, carefully toss the prepared squash with the very finely sliced shallots and apples, the sumac, salt and pepper, and staying tablespoon of olive oil. When the filling is equally blended, reserved.

  • Obtain the chickpea and cornmeal crust dough from the fridge. Gently dust your counter with more chickpea flour and equally roll it out in a circle shape that’s approximately 11 inches (28 cm) in size. The crust might divide on the edges as your roll. This is great! Simply get some overhang pieces, repair the fractures, and roll over to seal them up.

  • Line a big baking sheet with parchment paper and location it right by your dough workspace. Thoroughly and loosely roll the crust around your rolling pin to move it over to the baking sheet. Smooth out any rough edges if you like.

  • Spoon the Dijon mustard straight onto the crust dough and proclaim equally, leaving a 2-inch radius around the exterior. Layer the butternut, apple & & shallot filling on top, leaving a 2 inch radius around the outdoors too. The filling needs to be an even density.

  • Beginning with one side, carefully lift and press the crust up onto the filling to confine it. It will look rustic! If you get some tears, simply push the dough back together with your fingers.

  • Reject any excess flour from the folded crust. Then, brush the edges of exposed crust dough with the non-dairy milk and spray equally with the sesame/nigella seeds.

  • Bake the galette for 25-30 minutes, turning your flat pan at the 15 minute mark. Bake up until the filing is really tender and the crust is deep golden brown on all sides.

  • Sprinkle the collapsed vegan cheese on top of you want. Cut the galette into pieces and serve warm. Be mild when cutting and moving the pieces. This crust is incredibly flaky and tender!

  • I choose half moon-style pieces of squash for this due to the fact that the discussion is better and it slices a bit cleaner than cubed squash.

  • My preferred vegan cheeses for garnishing here are by Canadian brand names:
  • and VegNature.Nuts For Cheese Constantly worth pointing out when I utilize vegan butter:
  • brand name is my preferred.Miyoko’s I like to get the apples and shallots incredibly thin, so I utilize a mandolin slicer to cut them. Finishes the job really rapidly as a perk!
  • If you’re preventing corn, you can definitely simply utilize another 1/4 cup of chickpea flour. Anticipate a more noticable bean-like flavour and a somewhat firmer crust.

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