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Vegan pumpkin galette

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 pieces
Calories 350
A delicious plant-based savory tart featuring roasted pumpkin, caramelized onions, and a flaky vegan pastry, perfect for cozy gatherings.

Ingredients

Dough

  • 60 ml thick vegan yoghurt (coconut)
  • 1.5 tsp apple cider vinegar
  • 150 g spelt flour
  • 0.5 tsp salt
  • 75 g refined coconut oil (chopped into small pieces)

Filling

  • 500 g peeled and cored pumpkin or squash (roasted)
  • 1 tbsp olive oil
  • 100 g silken tofu
  • 2 tbsp nutritional yeast
  • 0.5 raw garlic clove finely grated garlic
  • 4 tsp lemon juice
  • 1/8 tsp cayenne pepper (adjust to taste)
  • 1/8 tsp nutmeg (adjust to taste)
  • 1 tbsp chickpea or regular flour

Toppings & Garnish

  • to taste fresh thyme leaves (optional)
  • to taste vegan feta or cashew ricotta (optional)
  • 4 tsp olive oil
  • 1 large red onion (sliced thickly)
  • 2 tbsp balsamic vinegar
  • 1-2 tsp sugar (adjust to taste)

Instructions 

  • Mix vegan yogurt, apple cider vinegar, and water; chill.
  • Prepare dough by mixing flour, salt, and cutting in coconut oil; chill for 30 minutes.
  • Roast pumpkin at 190°C for 30 minutes; mash or process into filling.
  • Caramelize sliced onions in oil with balsamic, salt, and sugar for 20 minutes.
  • Roll out dough, fill with pumpkin and onions, fold edges, brush with soy milk, and bake at 200°C for 40-45 minutes.
  • Cool slightly, garnish with thyme and vegan cheese before serving.

Notes

Use chilled pastry for easier rolling and ensure pumpkin is roasted until soft for best filling texture.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: vegan
Keyword: Pumpkin