Spring Veggie Galette Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Vegan butter: A plant-based alternative to traditional butter, giving the crust its flaky texture.

Ice water: Helps to bring the dough together and keeps it cold.

Salt: Enhances the flavor of both the dough and the vegetables.

Spring vegetables: A mix of seasonal vegetables like asparagus, peas, and radishes for a fresh and vibrant filling.

Olive oil: Coats the vegetables, helping them to roast beautifully.

Black pepper: Adds a touch of heat and depth to the vegetable filling.

Garlic powder: Infuses the vegetables with a subtle garlic flavor.

Fresh dill: A fragrant herb that adds a burst of freshness when garnished on the finished galette.

When preparing the dough for the galette, ensure that the vegan butter is very cold. This helps create a flaky texture. You can even freeze the butter for a few minutes before cubing it. Additionally, when rolling out the dough, work quickly to keep it from warming up too much. If the dough becomes too soft, pop it back in the fridge for a few minutes before continuing.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the galette more wholesome.

• vegan butter - Substitute with coconut oil: Coconut oil provides a similar fat content and texture, ensuring the crust remains flaky.

• ice water - Substitute with cold almond milk: Cold almond milk can help bind the dough while adding a subtle nutty flavor.

• salt - Substitute with sea salt: Sea salt has a more complex flavor profile and can enhance the taste of the dough.

• mixed spring vegetables (asparagus, peas, radishes, etc.) - Substitute with mixed seasonal vegetables: Using seasonal vegetables ensures freshness and can add a variety of flavors and textures.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for roasting vegetables.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can add a subtle heat without overpowering the dish.

• garlic powder - Substitute with onion powder: Onion powder provides a different but complementary flavor, adding depth to the seasoning.

• fresh dill - Substitute with fresh parsley: Fresh parsley offers a bright, slightly peppery flavor that can enhance the freshness of the galette.

• To keep your spring veggie galette fresh, allow it to cool completely after baking. Once cooled, wrap it tightly in plastic wrap or aluminum foil to maintain its crispness and prevent it from drying out. Store it in the refrigerator for up to 3 days.

• If you plan to enjoy your galette later, freezing is a great option. First, let the galette cool completely. Then, wrap it securely in plastic wrap followed by a layer of aluminum foil. This double wrapping helps to protect it from freezer burn. Place the wrapped galette in a freezer-safe bag or an airtight container. It can be frozen for up to 2 months.

• When you're ready to eat your frozen galette, preheat your oven to 375°F (190°C). Remove the galette from the freezer and unwrap it. Place it on a baking sheet and cover it loosely with aluminum foil. Bake for about 20-25 minutes, or until heated through and the crust is crisp again. If you prefer a crispier crust, remove the foil during the last 5 minutes of baking.

• For a quick reheat of refrigerated galette, preheat your oven to 350°F (175°C). Place the galette on a baking sheet and warm it in the oven for about 10-15 minutes, or until the crust is crisp and the vegetables are heated through. Avoid using the microwave, as it can make the crust soggy.

• If you have leftover spring vegetables from the galette, store them separately in an airtight container in the refrigerator. They can be added to salads, soups, or other dishes within 2-3 days to minimize waste and enjoy their fresh flavors.

• Preheat your oven to 350°F (175°C). Place the leftover Spring Veggie Galette on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until the crust is crispy and the vegetables are heated through.

• Use a toaster oven set to 350°F (175°C) for a smaller portion. Place the galette directly on the rack or on a small baking sheet. Heat for 10-12 minutes, checking for a crispy crust and warm veggies.

• For a quick reheat, use a skillet on medium heat. Place the galette in the skillet and cover with a lid. Heat for 5-7 minutes, flipping halfway through to ensure even warming and a crispy crust.

• If you're in a hurry, use the microwave. Place the galette on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 1-2 minutes. Note that the crust may not be as crispy as other methods.

• For an air fryer, preheat to 350°F (175°C). Place the galette in the basket and heat for 5-7 minutes, checking halfway through to ensure it's warming evenly and the crust is crisping up nicely.

• Oven: Used to bake the galette at 400°F (200°C) until it is golden brown.

• Mixing bowl: Needed to mix the flour and salt, and to combine the vegan butter until the mixture is crumbly.

• Pastry cutter or fork: Useful for cutting the vegan butter into the flour mixture to achieve a crumbly texture.

• Measuring cups: Essential for accurately measuring the flour, vegan butter, and ice water.

• Measuring spoons: Used to measure the salt, black pepper, garlic powder, and fresh dill.

• Rolling pin: Required to roll out the dough into a circle on a floured surface.

• Cutting board: Provides a surface to chop the fresh dill and prepare the mixed spring vegetables.

• Knife: Needed to chop the fresh dill and cut the spring vegetables.

• Baking sheet: Used to place the rolled-out dough and bake the galette in the oven.

• Parchment paper: Helps to prevent the galette from sticking to the baking sheet.

• Pastry brush: Useful for brushing olive oil onto the vegetables.

• Spatula: Helps to transfer the rolled-out dough onto the baking sheet and to fold the edges over the vegetables.

• Cooling rack: Allows the galette to cool down slightly before serving.

Prepare ingredients ahead: Chop and measure all vegetables and vegan butter in advance to streamline the process.

Use a food processor: Quickly mix the flour and vegan butter to a crumbly texture using a food processor.

Preheat while prepping: Start preheating the oven as you begin to save waiting time.

Chill dough efficiently: Place the dough in the freezer for 5-7 minutes instead of the fridge for 15 minutes.

Batch cook: Double the recipe and freeze one galette for a quick meal later.