Vegan Galette w/ Root Veggies

Vegan Galette w/ Root Veggies

You're going to love this savory vegan galette recipe! It is made with seasoned beets and sweet potatoes baked in a flaky pie crust and topped with vegan feta cheese for a delicious cold-weather dinner the whole family will love.

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Prep Time: 15

Cook Time: 35

Rest Time: 10

Total Time: 1

Servings: people

Calories: 561kcal

Author: Sarah McMinn

Ingredients

Galette Crust

2 cups All Purpose Flour
½ teaspoon Baking Powder
½ teaspoon Salt
½ cup Hot Water
½ Cup Olive Oil

Galette Filling

1 Sweet potato, peeled and thinly sliced
1 Carrot, peeled and thinly sliced
1 Beet, peeled and thinly sliced
½ cup Vegan Feta Cheese I used vegan feta chees
½ teaspoon Fresh Rosemary
1-2 tablespoon Olive Oil
pinch Coarse Salt

US Customary - Metric

Instructions

Preheat the oven to 350F degrees.
In a large mixing bowl, mix together all the ingredients for the dough. Once a uniform dough has formed, transfer it onto a floured surface and kneed together for 5 minutes. Return the dough to the bowl. Cover with a towel and set aside for 10 minutes.
Meanwhile, peel and slice thinly the sweet potato, carrot, and beet.
Next, roll the dough into a circle ¼" thick. Note: Be careful not to roll too thin because you want a stable dough that will hold the filling. Transfer the dough to the prepared sheet tray with parchment paper.
Layer the sliced vegetables evenly in the middle of the dough, leaving a 1 ½-inch border. Finally, fold the edges of the dough up and over top of the vegetables. Sprinkle the vegan feta cheese over the vegetables and brush olive oil over the entire top. Finish with fresh rosemary and flaky sea salt.
Bake in the preheated oven for 30-35 minutes, until the edges are golden brown. Once out of the oven, sprinkle with more vegan cheese and fresh rosemary.

Notes

Serving and Storing - Store leftovers in an airtight container in the refrigerator for 1-2 days. This recipe can also be stored in the freezer. To freeze, let the pie cool completely before tightly wrapping it in plastic wrap. Store in the freezer for up to 3 months. To reheat, cover in tin foil and bake at 375 for 25-35 minutes until warmed all the way through.

Make in Advance - To make in advance, simply prep according to the instructions below. Rather than baking it, tightly wrap the raw galette in plastic wrap and place it in the refrigerator for up 2 days. When ready to serve, simply cook according to the instructions below.

Variations - This recipe is highly versatile. Other vegetables I recommend are zucchini, potatoes, squash, and tomatoes. Also, feel free to add wilted spinach or arugula after baking.

Nutrition