"Galette"- a surefire way to impress guests; at least when they hear you say it they will KNOW how fancy you are. But in all seriousness, this dish definitely gets the crowd intrigued.
Originating from France, Galettes are typically made with a sweet fruit filling encased by the signature of the dish, a flaky buttery crust. This is all good and well, but we wanted to flip the switch and not only make this savory, but revamp the crust into a much lighter and healthier version.
This vegan vegetable packed galette utilizes cornmeal instead of all-purpose flour, is very low in fat, and incorporates mushrooms for that meaty feel.
Speaking of mushrooms, did you know that they contain high amounts of the trace mineral selenium? Selenium acts closely with vitamin E as an antioxidant, to fight free radicals and reduce inflammation in the body.
Another special perk of mushrooms? They are one of the only unfortified food sources of vitamin D! When exposed to sunlight, mushrooms will absorb UV rays and naturally generate vitamin D. We know this vitamin to have many benefits including aiding in the absorption of calcium from the intestine and preventing seasonal affective disorder. Vitamin D to fight the wintertime blues!
The wonderful thing about galettes is how versatile they are, you can completely make them your own. Try adding different herbs and seasoning to the crust. The filling can truly be anything you want! Swap out any of the vegetables here or create a totally new flavor profile. Just be sure to not make a "soupy" or terribly saucy filling, as this may soak through the bottom of your crust.
Beans, toasted almonds, fresh goat cheese with figs, potato, roasted peppers, garlic sauteed spinach, parsnips, spicy chorizo sausage...the list goes on and on again!
Cornmeal Crust Mushroom and Kale Galette
Makes:4-6 Servings Prep Time: 30 minutes Cook Time:30-40 minutes
Cornmeal Crust Ingredients:
- 1/2 cup yellow cornmeal
- 1/2 cup all purpose flour
- 4 TBSP vegan butter, chilled
- 1 tsp salt
- 1 TBSP dried thyme
- 1 flax egg (1 TBSP ground flax + 3 TBSP water)
- Roughly 1/4 cup water
Balsamic Kale Leek and Mushroom filling Ingredients:
- 2 large leeks, sliced
- 1 medium butternut squash, diced and roasted
- 2 cups diced mushrooms, white, cremini, oyster, portobello, shiitake, any combo will do!
- 1 large bunch black lacinato kale
- 1/4 cup dried apples or cranberries
- 2 cloves garlic, minced
- 3 TBSP dijon mustard
- 1/4 cup balsamic vinegar
- 2 tsp dried thyme
- 1/4 cup water of vegetable stock
- 2 tsp cornstarch
- 2 TBSP vegan butter
- 1 TBSP olive oil
- Salt and pepper, to taste
- Combine cornmeal, flour, dried thyme, and salt
- Add cold vegan butter and cut into pea size crumbs with fork
- Add 1/4 cup water (slowly) and flax egg
- Combine into ball, making sure not to overknead
- Cover with saran wrap and place aside while preparing filling
Leek, Kale, and Mushroom Filling
- Preheat oven to 350 degrees
- Cube butternut squash, place on baking sheet and roast until tender, around 35 minutes
- Slice leeks until you reach the green part (don't use this part- not edible!, separate rounds and put into bowl of water- this is to wash out the dirt that is between the layers- stir leeks with hands to remove dirt and drain water
- Add 1 TBSP olive oil add 1 TBSP vegan butter to large saucepan on medium heat
- Add leeks and cook for a couple minutes, add diced mushrooms and continue cooking until mixture has reduced, about 3 more minutes
- Add in sliced kale and a splash of water and saute until wilted
- Move mixture to colander and strain off excess liquid (push contents to the side of colander to squeeze out excess)
- Move mix back to pan and add balsamic vinegar, garlic, dijon, and thyme
- Combine 1/4 cup water or vegetable broth with 2 tsp cornstarch in separate bowl, add to kale mixture, allow to simmer and thicken for a couple minutes
- Add in cubed butternut squash and diced dried apple or cranberries and finish with 1 TBSP vegan butter
- Set mixture aside and roll out cornmeal crust
- On a well floured surface, whack your dough ball before you start to roll (helps with the shaping), roll into circle, thick enough that it won't break but thin enough to hold lots of filling, and transfer to oiled baking tray, or parchment paper on tray.
- Spread a thin layer of dijon mustard to the middle of the cornmeal crust, leaving roughly 2 inches of space on the outside
- Add your filling and fold edges overtop, you will have some extra filling, use this to serve on top of your galette slice.
- Apply coconut oil, olive oil, or vegan butter spread as your "egg wash" to the folded edges and add salt and a sprinkle of extra thyme.
- Bake galette in a 400 degree oven roughly 35 minutes.