If you’re looking for something to make your holiday table look super fancy than look no further than this Squash Galette. It’s delicious and packed with flavours from an herb crust that makes it extra special.
This might not be the healthiest thing on my website due to the amount of vegan butter it requires, but let’s enjoy and indulge in the holidays a little bit. I haven’t tried to make a healthier version of this, so see what you can muster and feel free to share any discoveries that you’ve got with me! I’m a firm believer that as long as you balance this with some other things that’s all your need for a healthy meal. It’s still packed with healthy doses of potassium, fibre, iron and others - and it’s naturally gluten-free!
This Squash Galette will be a welcome addition to your holiday table. It goes great with my other holiday dishes on here including our Roasted Winter Salad, Mushroom Leek Pie, and you can wash that down with some Plant-Based Egg Nog and enjoy a Plant-Based Gingerbread for dessert. Celebrate the holidays and smash these delicious meals into your face!
If you’re looking for something stunning and rustic for your holiday consider this Squash Galette. It’s vegan, gluten-free, and absolutely delicious!
Combine all dry ingredients into the food processor and pulse until combined.
Add the butter and pulse until the butter is the size of peas.
Will the mixture is running, add 1 tbsp of ice water at a time until the dough comes together. Careful not to over mix!
Wrap the dough tightly with plastic wrap and let sit in the fridge for at least 2 hrs to firm up.
Preheat the oven to 400* F
Mix 1 tbsp of aquafaba, salt, onion powder, and pepper together and mix squash slices.
Lay them flat on a baking tray and bake for 20 minutes until they are tender.
Add into a bowl with the shallots, remaining aquafaba, and 1 tbsp of dijon mustard.
Grab your dough from the fridge and roll out on a floured-surface until the crust is roughly 12 inches in diameter. If the dough splits as you roll, simply patch up the cracks with excess dough.
Roll the dough onto a sheet of parchment paper and smooth out any rough edges if needed.
Add the remaining tbsp of dijon mustard to the base of the crust leaving 2 inches of dough.
Lay out the squash and shallot slices in a circle leaving the 2 inch gap around the sides.
Gently lift up one side of the dough and press together making a fold, repeat until you've created a rustic crust.
Brush off any excess flour and bake for 25 - 30 minutes until the galette is golden brown.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
