Vegan Asparagus Galette
When you're looking for an easy but impressive contribution to your next potluck or picnic, make this vegan asparagus galette. It's buttery, flaky and vibrant and best of all, it requires no blind baking, crimping or decorating. It's a pie, minus the fuss and it doesn't really get better than that.
The filling here is made up of a layer of caramelised onions which bring creaminess and sweetness, as well as a layer asparagus and spring onions which bring freshness and brightness. The asparagus and spring onions are only briefly sautéed before being added to the pastry, which draws out their moisture, and are then fully cooked in the oven where they brown and crisp up. Don't be tempted to cook them through in pan, because they'll lose their vibrance and colour once baked. If you don't have spring onions, you're welcome to substitute them with finely chopped leeks in the same amount, but try not to leave them out entirely as they're the humble backbone of the galette's flavour profile.
35 mins (+ chilling)
260g plain flour
1/2 tsp salt
150g cold plant based butter, cubed
120ml cold water
2 tbsp + 2 tbsp (60ml) olive oil, divided
2 white onion (300g), finely sliced
½ tsp + ½ tsp salt, divided
6 spring onions (100g), diagonally sliced
300g asparagus, diagonally sliced
60g plant based cheese, grated
1 tbsp plant based milk
5g chives, finely sliced
Start by making the pastry. Add the flour and salt to a large bowl. Add the cold cubed butter and use a fork to work it into the flour for 2-3 minutes - until the pieces of butter are roughly the size of peas.
Pour 100ml cold water into the flour and use the fork to toss the flour mixture together, incorporating the water as you go. Add another 20ml water and continue to toss the flour mixture together until a dough just starts coming together.
Transfer the dough onto a piece of cling film or parchment and form it into a disc before tightly wrapping it. Let it sit in the fridge for at least 45 minutes - it can also be made ahead of time and sit in the fridge overnight.
Preheat the oven to 200˚C fan/220˚C conventional.
Whilst the pastry rests, prepare the filling. Heat 2 tbsp oil in a large pan. Add the sliced onion and ½ tsp salt. Sauté the onions for 7-8 minutes on medium heat, until they start to soften.
Lower the heat to medium low, and continue to cook them for 35-40 minutes until they’re golden brown and caramelised - adding a splash of water if they start sticking to the bottom of the pan. Taste the onions for seasoning and adjust to taste.
Transfer the onions into a small bowl and bring the pan back on heat. Heat 1 tbsp of oil in it over medium heat, and add the spring onions, asparagus and ½ tsp salt. Cook the asparagus for 2-3 minutes, then remove the pan from heat. As the asparagus will cook fully in the oven, this stage is only meant to draw some moisture out of the vegetables.
Time to assemble the galette. Place a sheet of parchment paper onto a clear surface. Remove the dough from the fridge and unwrap it onto the parchment paper.
Lightly flour a rolling pin and use it to roll the dough out into a circle that’s roughly 30cm wide and 0.3cm thick. Lift the sheet of parchment paper with the dough onto a large baking tray.
Use a knife or offset spatula to spread the caramelised onions throughout the centre of the circle, leaving around 5cm of space free around the edges, as this is the part we will fold over the filling later on.
Top the caramelised onions with the ¾ of the grated cheese, followed by the asparagus. Sprinkle the remaining grated cheese over the asparagus, along with a sprinkle of flaky salt and a drizzle of olive oil.
Last, combine the plant based milk and 1 tbsp oil in a small bowl. Use a pastry brush to brush the pastry evenly with the milk mixture.
Transfer the baking tray into the oven and bake the galette for 35-40 minutes, rotating the galette half way through, until the pastry is golden brown.
Remove the galette from the oven and let it sit for at least 10 minutes before serving. Top the galette with finely sliced chives, then serve it warm or at room temperature.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.