My first time creating a vegan galette, I came up with the Southern Cornmeal Galette. If you haven’t tried it, it is savory, hearty and tastes amazing. After I tasted it, I thought, “My work with galettes is done.” Until now.

This vegan galette recipe is a savory-sweet pastry that proudly shouts, “WINTER!” Maybe it’s the pears or the pecans? The fennel bulb? Regardless, the smell of this recipe baking was exquisite. It filled our house with anticipation, and begged to be sliced and enjoyed.

So, get moving executing this fairly easy pastry and have at it!

Pecan, Pear and Fennel Galette

Galette Dough:

½ cup whole wheat pastry flour

½ cup all-purpose flour

½ tsp turbinado sugar

6 Tbsp cold non-dairy butter

Pinch of salt

¼ cup very cold water

Filling:

2 Tbsp olive oil

2 shallots, thinly sliced

1 small fennel bulb, sliced

3 ounces non-dairy smoked gouda cheese, sliced (I used Daiya Smoked Gouda)

2 D’anjou pears, thinly sliced

2 Tbsp lemon juice, divided

1 Tbsp melted non-dairy butter

¼ cup chopped pecans

1. In a large mixing bowl, add whole wheat pastry flour, all-purpose flour, sugar, pinch of salt, and 6 Tbsp of cold non-dairy butter. Using your hands (I think hands work best!) or a fork, break up the butter into the flour mixture.

2. When the mixture looks like coarse sand (see photo above), add very, very cold water, and form dough into a ball. Try to only knead together 3-4 times, so you don’t overwork it. Wrap it in plastic wrap and put in the fridge for 30 minutes.

3. While your dough is chilling, prep the filling for the galette. Mix 1 Tbsp lemon juice and melted butter in a large mixing bowl. Add the pear sliced and toss them around. Set aside.

4. In a medium skillet, add the olive oil, shallots and a dash of salt over low heat. Shallots cook very quickly, so keep an eye on them and move them around. After about 2 minutes, add the fennel bulb, and sauté until the fennel is softened (~5 minutes). At the end of sauteing, Add 1 Tbsp lemon juice, and allow it to evaporate away.

5. Preheat the oven to 400 F. On a lightly floured surface, roll out the galette dough into a rough circle. It doesn’t need to be perfect. The glory of a galette is that it is imperfect. Fold the dough into fourths, and transfer it to a cookie sheet lined with parchment paper. Unfold the dough back into the imperfect circle.

6. Layer the shallots and fennel in the center. Top with slices of the smoked gouda. Top with the sliced pears. I layered the pears to look kind of like a sunburst, because I was feeling artsy. If you just want to put them in a layer without a design, do it. This is about flavor, not pressure! Then, add the pecans.

7. Fold up the sides, and bake in the oven at 400 F for 40-50 minutes. Remove from the oven, and allow to cool for 5 minutes. Slice and serve.

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