Vegan Onion & Mushroom Galette

I’ve been doing some research into French food, and I learned about the galette. This is a really cool dinner idea, and it’s not as hard as it sounds. I’ve broken it down into some really simplified steps. This galette features caramelized onions, mushrooms, and vegan cheese. I hope you enjoy this vegan version!

Prep Time: 70 mins
Cook Time: 50 mins
Total Time: 120 mins

Ingredients
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Vegan Galette dough:
1.5 cups of flour
½ tsp salt
10 tbsp vegan butter cubed
4-5 tbsp water

Galette Filling:
2 tbsp olive oil
2 yellow onions
10-12 oz mushrooms of choice
2 cloves of garlic
2 tbsp vegan Worcestershire sauce
2 tbsp red wine vinegar
1 tsp salt
1 tsp black pepper
1 tsp thyme
1 tsp oregano
¼ tsp rosemary crushed
5-8 oz vegan cheese of choice


This recipe is brought to you by: Ovation Public Speaking

Steps:
1. Mix the dry ingredients for the dough. Add the cubed vegan butter, use your hands to thoroughly mix the butter into the flour. It should have a flaky texture. Add 1 tbsp of water at a time, and mix thoroughly with your hands until you add the last tbsp of water and the mixture begins to take a doughy texture. Be careful not to get the dough too wet.
2. Continue to knead the Galette dough and fold it over itself. Once it has a firm consistency, wrap it in plastic wrap and put it in the refrigerator for 60 minutes.
3. After the dough has sat for 60 minutes, pull it out of the refrigerator and let it rest at room temp, while you cook the filling.
4. Thinly slice the onion. Saute in a pan over medium. Continue to saute until the onions begin to caramelize and turn slightly brown.
5. Once the onions have caramelized, add the mushrooms, vegan Worcestershire sauce, red wine vinegar, salt, pepper, rosemary, thyme, oregano, and garlic to the pan and cook until the mushrooms have softened.
6. Pre-heat the oven to 400 degrees.
7. Roll out the Galette dough and roll it out flat until it is about ⅛ inch in thickness. Try to roll it out into a round shape. Place the dough on a cookie sheet.
8. Put in the middle of the dough your vegan cheese, then add the mushroom and onion mixture on top. Be sure to leave 1.5 inches to the edge of the dough.
9. Once you’ve added as much mixture as you think the dough will hold, begin folding the edges up toward the middle of the Galette. Keep folding in a way that maintains the round shape.
10. Once it’s completely folded, brush olive oil on the top of the exposed Galette dough.
11. Bake for 40-50 minutes.
12. Once it’s baked, cut into pie slices and serve.