Butternut and Asparagus Galette
Sweet Butternut Squash is highlighted in this version of a traditional pastry filled with veggies and drizzled or spread with a garlic cream cheeze. Make ahead and chill, then bake to a golden crispness!
| Servings | Prep Time |
| 2medium galettes | 30minutes |
| Cook Time | Passive Time |
| 30minutes | 30minutes to chill pastry |
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Ingredients
Galette Pastry
- 1 1/2cups all purpose flour
- 1/2cup vegan butterI use Earth Balance
- 1/2teaspoon salt
- 1/4cup ice water
- 1/4cup chopped chivesoptional but attractive and tasty.
Garlic Cream Cheeze
- 1 1/2cups soaked raw cashews
- 2Tablespoons fresh lemon juice
- 2large cloves garlic
- 1 teaspoon salt
- 1teaspoon onion powder
- 1teaspoon vinegar
- 1Tablespoon nutritional yeast
- 1/4cup plant mik
Galete Filling
- 2cups butternut squashcubed
- 1large purple onionthinly sliced
- 1cup apagaguschopped into 1/2 inch pieces
- salt and pepper to taste
Instructions
Garlic Cream Cheeze
- Make the Garlic Cream Cheeze a day or two ahead and make this even easier! Just put all the cheeze ingredients into a blender and blend on high speed until smooth. Chill until ready to use.
Pastry
- Stir together the flour and salt.
- Cut in the cold “butter”, until combined.
- Stir in the chopped chives, if using.
- Sprinkle the cold water over the dry ingredients and gently mix until flour is absorbed. Be careful not to over handle the dough. Roll this into a ball, wrap with plastic, and let chill at least 30 minutes for easier handling. You can also make this pastry a day ahead.
Galette Filling
- Bake a butternut squash just until tender. (Cut one in half longways, remove seeds, brush with a little oil and bake in a 350 degree F oven, cut side down until fork tender.The skin is easy to remove now.)
- Cut the butternut squash into 1/2 inch cubes. Sprinkle with salt and pepper to taste.
- In a heavy pan,over medium heat, cook onions with a little oil until onions have caramelized.
- After onions are cooked, removed from frying pan and throw in the chopped asparagus for a few minutes to partially cook. Season with salt and pepper to taste.
Galette Creation
- Divide the pastry in half. Between two sheets of parchment paper, roll out each half into a 10 inch circle.
- At this point, you can choose to spread a thin layer of the garlic cream cheeze over the circle, leaving a 2 inch area around the edges. You can also choose to drizzle a thinned out version over the top of the veggies before cooking. If you love garlic, do both!!
- Sprinkle half the onions over the pastry circle base, again, leaving a clear 2 inch border. Sprinkle half the squash and half the asparagus over the onions.
- Now fold up the edges of the pastry, pleating the pastry as you create the galette. The center is left open to display the veggies. This doesn’t have to be neat! Rustic looks great!
- Brush the exposed pastry with a little aquafaba or plant milk.
- Repeat with second half of dough.
- Chill the constructed galette for a few minutes or for a few hours. When ready, bake in a 375 degree oven for about 30 minutes.
- This is best served warm, but can also be served at room temperature or even cold. Enjoy!
Recipe Notes
This is a wonderfully versatile recipe and always tasty and impressive! Try different veggie combinations! Serve with a green salad and make it a meal!
