A vegan rustic leek & mushroom galette with cashew cream. Mushrooms and leeks enveloped in a buttery, flakey crust. This galette is made vegan and is drizzled with a garlicky cashew sauce for a delicious flavour.
We made it to France! After spending the past 3 weeks in Spain, relaxing near the beach, I’m happy to officially enter the more adventurous part of our journey through Europe. Over the next month, we’ll be travelling through 5 countries, staying no more than 4 nights in the same place. Coming up will be Italy, Austria, Switzerland, Germany and then France again.
Over the next week though, we’ll be spending our days in Southern France. We’re currently in Marseille, exploring the big city. We’re then going to Antibes, Nice, Monaco and surrounding areas. If you have any must-see places, let us know!
As we’re in France, I thought it would be fun to share a recipe that originated from this country – A galette.
This is by no means a traditional galette. It’s actually a vegan mushroom galette made with a buttery whole wheat crust, stuffed with mushrooms and leeks, then topped with a cashew cream drizzle.
How to Make a Buttery Whole Wheat Crust:
The crust is made with only a few ingredients. Don’t let the crust-making process scare you. It’s surprisingly easy! If you want a simpler option though, feel free to use a store-bough pastry crust.
- Mix the water and vinegar in a bowl or glass measuring cup and add some ice cubes. Set aside. This is your ice water.
- Add the whole wheat flour and salt to a bowl, then add some cold vegan butter to the bowl and cut into the flour using a pastry cutter or fork. You want to butter to be incorporated in the flour and to be the size of peas.
- Add some ice water, 1 tablespoon at a time. You shouldn’t need much of it, you just want enough for the dough to stick together when pressed. I use 2-3 tablespoons.
- Flatten the dough on a floured surface. Make a large rectangle, then fold 1/3 of the dough, bringing it to the center. Repeat with the other side. Flatten the dough and repeat again. This is optional, but it helps give you a flaky crust. When you’re done, wrap the dough and keep it refrigerated until you’re done with the rest of the recipe. You can do this a day in advance!
When the dough is done, you simply saute some mushrooms and leek and make the simple cashew cream!
That’s it! You get the most flavorful vegan leek and mushroom galette!
Note: I would recommend brushing the crust with an egg wash (if not vegan) or milk wash. This will give the crust a crispy golden look. Something I did not do before taking the photos and I regret it. So ignore the pale-looking crust and trust me when I say that it’s so much better than it looks. I would have updated the photos, but I didn’t have enough time before leaving for our trip. Sorry, but I didn’t want to make you wait longer for the recipe!
Rustic Leek & Mushroom Galette
- 1 tablespoon olive oil
- 1 leek, sliced
- 2 cups cremini mushroom, sliced
- 1 1/2 cup all-purpose whole wheat flour, spoon and leveled
- 1/4 teaspoon salt
- 8 tablespoons vegan butter or margarine
- 1/2 cup ice water (see instructions)
- 1 teaspoon apple cider vinegar
Cashew Cream Sauce
- 1 cup cashews, raw or dry roasted, unsalted
- 2 tablespoons nutritional yeast
- 1 garlic clove
- 1/4 teaspoon salt
- 1/2 cup water + 2 tablespoons
- Soak the cashews overnight or for at least 4 hours.
- Start by making the crust (or use store-bought): Make your ice water by adding your water to a glass with ice. Mix in the vinegar and set aside as you prepare the rest of the dough.
- In a medium bowl, mix the flour and salt. Add the butter and cut into the flour using a pastry
cutter or fork. The butter should be the size of large peas.
- Add 1 tablespoon of the cold water/vinegar to the flour mixture at a time. You should need 2-3 tablespoons. You don’t want the dough to be overly moist, but it should just hold together when pressed.
- Place the dough onto a lightly floured surface. Lightly press the dough to form a rectangle using your hands or a rolling pin. Fold the dough, bringing 1/3 to the center, then the other. Flatten, then repeat this step 2 more times. This helps you get a flaky crust.
- Keep the dough folded, wrap it up and let it cool in the fridge while you prepare the rest of
the recipe. You can also make the dough the day before and keep it in the fridge.
- Preheat oven to 400F. Line a baking sheet with parchment paper. Prepare the filling: Heat olive oil in a large skillet over medium heat.
- Add your mushrooms and leek and sauté until softened and fragrant, about 10 minutes. The liquid from the mushrooms should have evaporated.
- Take the dough out of the fridge. On a lightly floured surface (I like to do this on the parchment paper), roll out the dough into a large rectangle or circle, about 1/4 inch thick.
- Add the mushrooms and leek to the dough, keeping a 1 inch border around the edges. Fold the edges over the vegetables. Brush the dough with an egg wash (if not vegan) or plant-based milk.
- Bake for 40 minutes or until the crust is crispy and lightly golden.
- Meanwhile, place all the cashew cream sauce ingredients in a blender and blend until smooth.
- Serve immediately with a drizzle of cashew cream sauce.