Mushroom + Kale Buckwheat Galette (Gluten-Free + Vegan Option)
Happy 2021 my friends! Hard to believe that 2020 is finally over and that we’re heading into a fresh new year. For a year that was so tough and seemed to drag along like thick mud, I also sort of feel (as I always tend to) that it somehow went by quickly. 2020 was certainly a time of major change, patience, gratitude and lots of new feelings.
Anyway, enough about that and onto this incredible vegan + gluten-free buckwheat galette. Shockingly, this was actually my first time ever making a savoury galette - and I must admit, I can’t believe it took me this long. They are surprisingly simple and forgiving, can be customized to your liking and make an ideal light lunch or dinner alongside a salad and/or protein.
This buckwheat galette dough is made with a combination of buckwheat flour and gluten-free baking flour (I always use Bob’s Red Mill), and comes together with a generous portion of unsalted butter and some ice water. That’s it! It has a quick rest in the fridge while you make the filling and preheat the oven, then gets rolled out and filled. The beautiful thing about a galette is that it is meant to look messy and rustic. You can fold the sides over with no real style or neatness, and it will still look stunning in the end. That’s my kind of baking.
I filled my buckwheat galette with a base of homemade vegan tofu ricotta (which is SO good) as well as sautéed shallots, mushrooms, garlic and kale. I also added a sprinkle of fresh thyme for extra flavour and it turned out beautifully. You can absolutely fill it with any cheese or vegetable combination you like, though! See recipe notes for substitutions :)
I hope you give this vegan + gluten-free mushroom and kale buckwheat galette a try. It is:
Simpler than you think to make
Endlessly customizable
Made with a delicious and slightly nutty gluten-free buckwheat dough
The perfect base for your favourite veggies + vegan (or not) cheese
Filling + nourishing
Mushroom + Kale Buckwheat Galette (Vegan + Gluten-Free)
Ingredients
For the buckwheat dough:
1 ¼ cup gluten-free baking flour (I used Bob’s Red Mill)
¼ cup buckwheat flour
½ cup very cold unsalted butter, cubed (or vegan substitute)
½ tsp sea salt
4-6 tbsp ice water
1 tbsp dried or fresh herbs like thyme, rosemary or basil (optional)
For the rest:
3 tbsp olive oil, divided
2 small white onions or 4-5 medium shallots, thinly sliced
4 cloves of garlic, sliced
¾ cup vegan or regular ricotta cheese (I used this recipe)
1 heaping cup mixed mushrooms, torn
2 large handfuls kale, finely chopped
Sea salt and black pepper
1 egg, beaten (or 2 tbsp non-dairy milk for vegan version)
Fresh thyme or other herbs, for topping
Flaky sea salt, for topping
Method
To make the dough, mix together your gluten-free baking flour, buckwheat flour, sea salt and herbs (if using) in a large bowl. Add in your cold butter cubes and using clean hands, work the butter into the flour mixture, pressing between your hands until you have lots of pea-sized chunks. Add in 4 tbsp of ice water and use your hands or a fork to combine it with your mixture to form a loose dough. The dough should hold together when pressed between your fingers but should not feel super wet or sticky. If needed, add another 1-2 tbsp of ice water to achieve this texture (I needed to!) Turn your dough onto a piece of plastic wrap and gather it into a ball. Wrap it up, flatten slightly and place in the fridge to chill.
While you dough chills, preheat your oven to 375 degrees. Heat 2 tbsp of olive oil in a large pan or skillet and add your sliced onions or shallots, garlic and a big pinch of sea salt. Cook over medium heat until everything is very soft, translucent and a caramelized brown colour, about 8-10 minutes.
Remove the onion and garlic mixture and set aside in a small bowl. In the same pan, heat your remaining 1 tbsp of olive oil and add your mushrooms in a single layer. Cook the mushrooms undisturbed over medium heat until one side is starting to brown, about 4-5 minutes. Flip mushrooms and continue to cook on the other side for 3 minutes. Add in your chopped kale, a big pinch of salt and some black pepper. Stir everything around and continue to cook for another 4-5 minutes, or until the kale is wilted and just starting to crisp up. Remove from the heat.
Take your galette dough out of the fridge, place the ball on a large piece of parchment and roll it out into a large circle about 1/4-inch thick. Spread your ricotta onto the centre of the dough, leaving a 2-inch border around the perimeter of your dough circle. Add the onion and garlic mixture on top of the ricotta, then the mushroom and kale mixture, and sprinkle with fresh herbs if using. Fold the dough carefully up and over the filling, towards the centre of the circle around all sides, overlapping the crust slightly as you go along. If you get breaks at the seams, just gently seal them back together with your fingers. Don’t worry - this should look rustic! Once folded, brush the border of the dough with a beaten egg (or non-dairy milk if vegan) and sprinkle with sea salt and black pepper.
Carefully transfer the parchment paper with your galette onto a large baking sheet and bake for 40-50 minutes, or until it is golden brown. Let cool for 15-20 minutes, then slice, top with a sprinkle of flaky sea salt and enjoy!
Makes 6-8 slices
Recipe notes:
You can replace the gluten-free baking flour with regular all-purpose flour if not gluten-free
If you don’t have (or want to buy) buckwheat flour, you can replace it with an equal amount of the regular/GF flour, but I highly recommend it as it adds a delicious and complex flavour
Feel free to replace the butter with a vegan variety - if you live in Toronto, I’d highly recommend Culcherd for this purpose!
Feel free to use any soft cheese, vegan or not, that you like here
If vegan, replace the beaten egg used to brush the filling with non-dairy milk
