This light and flaky galette is filled with a savory blend of tender swiss chard cooked in a creamy vegan parmesan sauce along with sweet potatoes and earthy turnip bottoms. The dish takes full advantage of seasonal vegetables.
Recipe adapted from House and Home
Serves 6 to 8
1 batch chilled vegan pastry (recipe below)
All-purpose flour, for rolling
1 pound wash and peeled turnip bottoms, sliced 1/4" thick and cut into half circles
1 pound washed and peeled sweet potato, sliced 1/4" thick and cut into half circles
2 Tablespoons olive oil
Salt and freshly ground pepper
1 large bunch Swiss chard, washed
2 Tablespoons vegan butter (I used Country Crock Plant Butter with Olive Oil)
1⁄2 cup chopped onion
1 Tablespoon minced garlic
1 cup vegan cream (See Notes)
1/8 teaspoon ground nutmeg
3⁄4 cup shredded vegan Parmesan (I used Follow Your Heart)
1 Tablespoon melted vegan butter for brushing the galette before baking (I used Country Crock Plant Butter with Olive Oil)
Make And Chill Dough
An hour before starting, make vegan pastry (recipe below).
1. Preheat oven to 425 degrees F.
2. Slice turnip bottoms and sweet potato into 1/4" thick slices then cut slices in half to form half circles. Add to large bowl and drizzle with olive oil, salt and pepper and rub on vegetables with hands, making sure all pieces are coated. Spread on parchment lined baking sheet. Bake, 20 to 25 minutes, turning once. Vegetables should be tender crisp. Set aside.
1. Trim 1⁄2″ off bottom of chard stems and discard. Cut remaining stems away from leaves. You can also use your hands to easily remove any large pieces of stem from the leaves. Cut stems into 1⁄4″ thickness then set aside. Roughly tear leaves and set them aside separately.
2. Melt butter in large pan over medium heat. Add onion and chard stems. Cook 6 minutes or until tender. Add garlic and cook 1 minute. Add vegan cream, nutmeg, a dash of salt ad pepper, and bring to boil. Reduce heat and simmer about 5 minutes.
3. Add chard leaves to pan and turn in cream sauce just until chard begins to wilt, about 1-2 minutes. Stir in Parmesan. Remove pan from heat and let mixture cool to room temperature. Stir in roasted vegetables.
Assemble And Bake Pie
1. Preheat oven to 425 degrees F.
2. On large piece of parchment paper, roll out pastry into 15" diameter circle (see notes), using flour as needed on dough and on rolling pin. You should have the exact amount of dough to do so, and dough should be about 3/8" thick. Dough does not have to be perfectly round.
3. Scoop vegetable mixture into center of dough and spread in a circle, leaving a 3″ border. This border is what will be folded.
4. Fold up edges gently, pinching folds together to hold in place. Leave the center of the galette exposed, to make it approximately 12″ in diameter.
5. Slide galette onto baking sheet or pastry stone. Brush edges of the pastry with melted vegan butter.
6. Bake 40 minutes or until pastry is golden brown and cooked through. Let rest 20 minutes before slicing.
Watch 2:20 minute video for additional guidance.
1. To make your own vegan cream, use 1/4 of a 14 ounce block of tofu (I used extra firm). Add tofu to 1 cup measuring cup, and make sure it's below the surface of the cup. Pour in enough plant milk to fill the cup. Blend the tofu and plant milk mixture until smooth and creamy in food processor or small blender.
2. I used a 15" pizza stone as a guide for the dough, and also baked the galette on the pizza stone. The pizza stone is very handy but if you don't have one, just estimate the diameter and bake galette on a parchment lined baking sheet.
VEGAN PASTRY DOUGH
2-1/4 cups all purpose flour
12 Tablespoons (1-1/2 sticks) cold vegan butter (I used Country Crock Plant Butter with Olive Oil)
1/2 cup + 3 Tablespoons ice cold water
1/4 teaspoon salt
Pinch of turmeric (optional, for color)
1. In a large bowl, sift the flour, salt and turmeric (if using) lightly with a fork.
2. Cut the vegan butter into 12 pieces and add to the flour mixture.
3. Use fork to incorporate butter into flour until mixture is very coarse and crumbly - do not overmix.
4. Add 1/2 cup of the ice water and loosely stir into the flour-butter mixture. Add remaining water until the dough just comes together in a ball. Use your hands if needed but try not to handle too much. You don't want the heat from your hands to warm the butter. The key to flaky crust is cold, chunky butter.
5. Once the dough comes together in a ball, transfer to a flat surface and knead 2-3 times quickly and lightly. Immediately wrap dough ball into plastic wrap and refrigerate at least an hour.
Swiss chard, sweet potatoes and turnip bottoms were in my local CSA (Community Supported Agriculture) box from Henry's Family Farm.