If you love buttery and flaky pastry then this dish is for you.
A galette basically means a free formed tart. It is usually associated with rustic cooking and traditional French countryside cuisine. The key to a good galette is the dough. It has to be buttery and thin, otherwise it is not a true galette. The edges are meant to be folded up and therefore are not suppose to look picture perfect. Galettes can be savoury or sweet and served for any meal.
I though this savoury version was perfect for this time of year. It is a nice dish to serve as a starter at a small intimate dinner with friends and family. You could make a large version or individual ones for each of your guests. I recommend serving your galette right away, otherwise it will lose some of its buttery flavour the longer it cools.
For this version I used butternut squash and acorn squash. I removed the skin from the butternut but left it on the acorn squash, you can choose to leave it on or not. I decided to use morrel mushrooms as I liked he balance they give to the sweet buttery dough. They also pair nicely with rosemary. If you prefer something else, I recommend cremini mushrooms or chanterelles.
To make a vegan and gluten free galette all you need to do is swap out the butter for vegan butter, such as Earth Balance Vegan Buttery Sticks and switch to a good quality gluten free flour mix like Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Those along with some salt and water make an amazing dough. Trust me when I say you will want to bake more when you make this recipe, it so easy to do.
I thinly sliced the squash to make a nice pattern but cutting up the squash into small cubes and mixing all the filling together would also be a perfect way to create this galette. Just be careful if are slicing the squash, I was using my mandolin and my hands slipped and cut both my index fingers, even when using the safety guard! A sharp knife would work too. I think next time I will just stick to cubing the squash.
- 1¼ Cups gluten free flour
- ¾ Tsp salt
- ½ Cup cold vegan butter, cut into cubes
- ¼ Cup ice cold water
- 8-10 Morrel mushrooms, sliced in half
- 2 Onions, sliced
- 1 Tsp chopped garlic
- ½ Acorn squash, sliced thinly
- ½ Butternut squash, sliced thinly
- 2-3 Sprigs rosemary
- 2 Tbsp olive oil
- 1 Tsp balsamic vinegar
- Salt and Pepper, to taste
- Egg wash (optional)
- In a food processor, combine the flour, salt and butter and process until it begins to crumble together. Spoon ½ tbsp of the ice water over the flour mixture and pulse again. Continue until the pastry just begins to come together, you may not need all the water. You should still be able to see small pieces of butter in it.
- Gather dough up into a ball and wrap in cling wrap. Chill in refrigerator for ½ hour.
- Heat up 1 Tbsp of olive oil in a pan and add the onions. Place lid on pot and turn heat down to low-medium. Allow to cook for 10 minutes, stirring occasionally. After ten minutes add in garlic and cook until onion begin to turn golden. Remove from heat and add in the mushrooms. Add in balsamic vinegar and stir to combine. Set to side to cool.
- Preheat oven to 350 degrees. Line squash on a baking tray and coat in 1½ tbsp of olive oil. Season with salt and pepper.
- Bake for 15 minutes, or until squash is soft to the touch. Remove and set to side to cool.
- Remove dough from refrigerator and unwrap. Lay a piece of parchment paper down on surface and transfer dough on top. Roll out dough until you have a rough circle and is roughly ½ and inch in height.
- Spinkle some rosemary on the disc then begin to line the slice such in a circle , remembering to leave at lease an inch of dough to fold over. Continue until you have a small opening in the centre.
- Fold up side of galette carefully. You may need to go back and pinch dough together at some parts.
- Add mushroom and onion filling to centre of the squash circle and sprinkle all over with rosemary.
- Brush dough with egg wash and sprinkle with more rosemary (optional).
- Transfer on parchment sheet to baking tray and bake for 30 minutes or until it start to turn golden.
- Turn broiler onto high and cook for a further 2 minutes for more colour.
- Serve immediately.