Gluten & Lactose Free Spring Galette! Asparagus, Leeks & Mushrooms Unite!
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-4
Ingredients
  • Crust:
  • Single 9 inch dough
  • ¾ cup plus ⅔ cup Pamela's GF and Vegan AP Flour Blend (I use Pamela's Artesian Vegan Blend)
  • 1 large egg beaten
  • 1½ tsp. rice wine vinegar
  • ½ tsp. salt
  • 3 tbsp. ice water (plus 1 to 2 more if needed)
  • 8 tbsp. lactose free butter (can sub vegan butter, grass-fed butter or shortening)
  • Dairy Free Garlic Sauce:
  • 2 roasted heads of garlic
  • ½ a cup lite canned coconut milk
  • ¼ tsp. nutmeg
  • ½ tsp. arrowroot starch
  • ½ tsp. of salt
  • ½ tsp. ground white pepper (can sub black pepper)
  • 1 tbsp. nutritional yeast
  • 1 tbsp. champagne vinegar
  • juice from half a lemon
  • Veggies:
  • Bunch of asparagus
  • 8oz container thinly sliced baby bella mushrooms
  • 2 medium leeks
  • ½ a lemon
  • 2 tbsp. olive oil separated
  • 1 egg for egg wash
Instructions
  1. For the Crust:
  2. In the bowl of the food processor fitted with the s-blade add the dry ingredients and pulse a few times to combine. Sprinkle the butter over the top of the dry ingredients and pulse about 20 to 30 times until there are pebbles of butter incorporated throughout the flour. Don't pulse too fine. Add the vinegar and beaten egg when the motor running, add the cold water one tablespoon at time until the dough just comes to together and forms a ball. Some loose crumbs are ok, you press back into the dough.
  3. Dump onto a sheet of plastic wrap and press any loose crumbs in and wrap in the plastic wrap and press into about a 6 inch disk. Pop in the fridge for at least 2 hours to 3 days before rolling.
  4. For the filling:
  5. Roast the garlic by pre-heating the oven to 400 degrees. Slice the top 4th of the garlic bulb off and place each in a square of tinfoil. Drizzle a little olive oil over the top of each bulb and sprinkle some sea salt over each. Gently close the foil up and around the garlic leaving some holes for steam to escape. Place on baking sheet and bake for 45-55 minutes until the garlic is golden brown. Remove from oven and allow to cool some at room temp so you can handle.
  6. Squeeze the garlic cloves into a small bowl, removing any of the skins that fall in. In the bowl of a clean food processor fitted with the s-blade add the roasted garlic and all the other filling ingredients. Run the food processor until filling is smooth, a few minutes. Strain through a fine mesh strainer into a bowl and place in the fridge until you are ready to use. This can be made the day ahead and stored in air-tight container in the fridge.
  7. Sautee the Veggies:
  8. In a large Sauté pan over medium heat add a tbsp. of olive oil and let heat for a minute. Add the mushrooms to get started first.
  9. Prepare the leeks. Slice the top green leaves off the leeks and then slice each in half length wise and then slice thin half moons. Place in a bowl of water and move around with your hands to remove any dirt.
  10. Once clean, strain in colander and carefully place in the sauté pan, cook the mushrooms and leeks until tender. Add salt and pepper to taste at the end. Remove from heat and set aside.
  11. Prepare the Asparagus:
  12. Break the stalks in half and place in a large zip lock bag. Add the other tbsp. of olive oil into the bag, 1tbsp. of champagne vinegar, salt and pepper. Close bag and shake so the asparagus are evenly coated. Set aside.
  13. Assemble the Galette
  14. Remove the dough from the fridge and allow to sit at room temp for 15 minutes so it's easier to roll out. Pre-heat oven to 375 degrees.
  15. Place a piece of parchment paper on your work surface, gently roll out the dough to about a 12 inch circle around ¼ of inch or ⅛th of an inch thick.
  16. Remove the sauce from the fridge and using an off-set spatula or knife, evenly spread the sauce over the top of the galette leaving a 1 and ½ inch border around the edges. You will not use all of the sauce, about ½ to ¾ of the sauce. Save the rest for another use (vegan alfredo??)
  17. Next, place the sautéed mushrooms and leeks over the sauce. Then add the asparagus in a circular pattern over the top. You will most likely have asparagus left over. Save and roast for tomorrow's dinner! Pull the ends of the dough over towards the center over the filling to create the edges. No need to be perfect, it's rustic! Crack the egg in a small bowl and add a tbsp. of water and beat gently with a fork. Using a pastry brush paint the edges of the galette with the wash. Sprinkle the edges with sea salt.
  18. Pull the galette still on the parchment paper onto a large baking sheet. And place in the oven on the middle rack. Back for 35 to 45 minutes until the crust is a nice golden brown (not too dark) rotating pan halfway through baking. Remove from oven and allow to cool at room temp for about 15 minutes to set. Serve warm and squeeze the juice lightly from the other half of the lemon over top. Store leftovers in container in fridge for up to 2 days.
  19. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2020/03/21/gluten-lactose-free-spring-galette-asparagus-leeks-mushrooms-unite/