Vegan Spring Vegetable Galette
A simple vegan galette with spring veg, tofu ricotta, and dill pollen. Tips for crust, swaps, and baking to make a perfect brunch centerpiece.
This flavorful galette is a delicious way to use spring vegetables, and an excellent brunch option! Dill pollen lends a delicate and pronounced flavor to balance these ingredients.
Submitted by: Stephanie S. from Milwaukee, WI
Yield: 6-8 servings
- Make a flaky crust with cold butter and minimal ice water; chill the dough if it softens.
- Stack and steam the vegetables in one pan to concentrate flavor without stirring.
- Blend drained tofu with seasonings for a ricotta-like spread, assemble, then bake 30 minutes at 350F.
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Preparation Instructions:
For the Flaky Crust:
Mix the flour, salt and sugar together in a large bowl. Cut in the butter by hand or with a paddle attachment, leaving some pea-sized chunks. Fold in the ice water 1 tablespoon at a time, until you can form the dough into a ball. Press it into a disk and let rest for 15 minutes. If the butter feels soft, you can refrigerate it. To form the galette, roll out the dough over a floured surface and use a rolling pin to form it into a circle 11” in diameter and about 1/8” thick. Gently transfer to a large pizza stone or whatever large baking sheet you’ll be using.
For the filling:
In a large frying pan, add the lemon-infused olive oil, and bring to a simmer on medium heat. Stack the ingredients in this order: garlic, oyster mushrooms, asparagus and broccolini. Sprinkle ¼ tsp fine Himalayan pink salt over it all, cover and cook for 7-10 minutes (do not stir) until the oyster mushrooms and garlic begin to brown, and the asparagus is beginning to get tender. Add in the peas and cover again, and turn off the heat.
For the tofu ricotta:
Drain tofu for about 20 minutes while getting the rest of the ingredients together. Place all the other ingredients in a food processor, when tofu is drained, break it into fourths and add it in. Pulse until the consistency is like that of ricotta. Makes about 3.5 cups.
For assembly:
Preheat your oven to 350F. Lay out the galette dough flat on your baking surface. Sprinkle with a light dusting of Dill Pollen. Spread about 1½ cups worth of tofu ricotta on the dough, leaving 1.5” from the rim to allow for folding over. Do another light dusting of the dill pollen over the tofu ricotta, then lay down the green onion slices and a bed of spinach leaves. Spread the remaining vegetables over this, lining the asparagus on top. Take the ends of the crust, and working in small sections, pull over the filling about 3 inches, pinching together as you go. This may take some time, so be patient while you get the hang of it. When you feel confident the innards will not spill out, place the galette on the middle rack in the pre-heated oven. Bake for 30 minutes, checking every 10 minutes to ensure the exposed vegetables on top are not burning. If they are starting to look browned, cover with a small sheet of aluminum foil until the 30 minutes are up and the crust is looking golden. Once out of the oven, sprinkle about a teaspoon’s worth of dill pollen over the exposed filling. Let cool for at least 5 minutes before serving. Serve with a lemon wedge if desired.
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If you aren’t confident in your flaky pastry skills, you can always opt for pre-made frozen phyllo dough or store bought flaky crust. Ensure your asparagus from the grocer is firm and not limp. The desired diameter will be about ¼”-1/3”, otherwise it won’t cook evenly.
If you enjoyed this recipe, check out more baking recipes here.
Frequently Asked Questions
Can I make this galette gluten free?
Yes. Use a store-bought gluten-free pie crust or a 1-to-1 gluten-free flour blend that contains xanthan gum. The dough will be more fragile, so chill it well and handle gently. You can also use phyllo sheets for a different but tasty result.
What can I use instead of dill pollen?
Substitute fresh chopped dill or dried dill. Dill pollen is more aromatic, so use about half the amount of dried dill. Lemon zest also brightens the flavor if you do not have any dill on hand.
How do I prevent a soggy crust?
Drain and press the tofu well, use a light layer of ricotta, and avoid excess liquid in the vegetables. Bake on a preheated stone or heavy sheet pan so the bottom cooks quickly. You can blind-bake the crust for 5 to 8 minutes if you worry about sogginess.
Can I make parts of this recipe ahead or freeze it?
Yes. Dough can be chilled up to 48 hours or frozen for 1 month. Tofu ricotta keeps in the fridge 3 to 4 days. You can assemble and refrigerate the galette up to 24 hours before baking. For long-term storage, bake first, then freeze baked slices and reheat in the oven.
What is the best way to roll and transfer the dough without tearing?
Chill the dough before rolling and flour your surface lightly. Roll into a circle slightly larger than needed. To transfer, roll the dough loosely around the rolling pin, move it to the pan, and unroll. Patch small tears by pinching extra dough into place and chilling before baking if needed.
Are there easy swaps for spelt flour and vegan butter?
Yes. All-purpose flour works interchangeably with spelt. If you use whole wheat or whole spelt, expect a denser crust and add a touch more water. Use any cold solid vegan butter or a high-quality plant-based shortening. Do not use melted oils for a flaky crust.
How do I stop the exposed vegetables from burning during baking?
Check the galette every 10 minutes. If the veggies or crust edges brown too fast, tent the galette loosely with foil. You can also move the rack down one position or brush vegetables lightly with oil to slow browning.
Can I make this galette gluten free?
Yes. Use a store-bought gluten-free pie crust or a 1-to-1 gluten-free flour blend that contains xanthan gum. The dough will be more fragile, so chill it well and handle gently. You can also use phyllo sheets for a different but tasty result.
What can I use instead of dill pollen?
Substitute fresh chopped dill or dried dill. Dill pollen is more aromatic, so use about half the amount of dried dill. Lemon zest also brightens the flavor if you do not have any dill on hand.
How do I prevent a soggy crust?
Drain and press the tofu well, use a light layer of ricotta, and avoid excess liquid in the vegetables. Bake on a preheated stone or heavy sheet pan so the bottom cooks quickly. You can blind-bake the crust for 5 to 8 minutes if you worry about sogginess.
Can I make parts of this recipe ahead or freeze it?
Yes. Dough can be chilled up to 48 hours or frozen for 1 month. Tofu ricotta keeps in the fridge 3 to 4 days. You can assemble and refrigerate the galette up to 24 hours before baking. For long-term storage, bake first, then freeze baked slices and reheat in the oven.
What is the best way to roll and transfer the dough without tearing?
Chill the dough before rolling and flour your surface lightly. Roll into a circle slightly larger than needed. To transfer, roll the dough loosely around the rolling pin, move it to the pan, and unroll. Patch small tears by pinching extra dough into place and chilling before baking if needed.
Are there easy swaps for spelt flour and vegan butter?
Yes. All-purpose flour works interchangeably with spelt. If you use whole wheat or whole spelt, expect a denser crust and add a touch more water. Use any cold solid vegan butter or a high-quality plant-based shortening. Do not use melted oils for a flaky crust.
How do I stop the exposed vegetables from burning during baking?
Check the galette every 10 minutes. If the veggies or crust edges brown too fast, tent the galette loosely with foil. You can also move the rack down one position or brush vegetables lightly with oil to slow browning.
So delicious- packed with flavor and delicious vegetables! The dill pollen MAKES the dish!