My grandson loves asparagus so when I saw a recipe for this in a magazine, I knew I had to make it for him. And it was a big hit! So big in fact that he ate the entire thing, except for a couple of pieces his parents managed to snitch. It’s easier to make than a pie and just as tasty. And the asparagus and mushrooms can easily be replaced by other veggies to meet your family’s tastes. I’m thinking about making another one using green beans and mushrooms or some of those great roasted veggies I prefer like parsnips and carrots.
First, prepare a gluten-free pie crust, enough for one 12-inch crust (I have several recipes on this site or use your favorite) and put it in the frig to chill.* Then, prepare the vegetables. You’ll need:
- 1 pound asparagus
- 1 medium sweet onion (or 2 stalks of leeks, white part only, or 4 shallots)
- 1/2 pound of baby bella or shitake mushrooms
- 4 ounces of soft vegan cheese
- 1 tablespoon fresh thyme
- Salt and other herbs to your taste
To make the galette:
- Wash and cut into 1-2″ pieces One pound of asparagus
- Peel, cut in half, and then into slices, a medium sweet onion (or if you prefer, you could use shallots or leeks, washed and cut into 1/4″ slices)
- Clean and slide a half-pound of baby bella or shitake mushrooms
- Heat over medium heat, 2 tablespoons olive or avocado oil before adding the vegetables
- Sprinkle with 1/2 teaspoon to 1 teaspoon (depending on taste) of salt and cook until veggies are softened, about 5 minutes
- Preheat the oven to 400 degrees
- Take the pie crust dough out of the frig and roll it out to a 12″ round (I did this on a piece of parchment paper already on a baking sheet (without sides) for easier assembly)
- Crumble your favorite vegan soft cheese over the cooled vegetable mixture and add the fresh thyme
- Spoon the mixture onto the pie crust to within 2″ of the edge (want to leave that 2″ to fold back up over the vegetable mixture)
- Fold up the edges of the crust, pleating it as you go, leaving the middle of the galette open
- Brush the folded crust with non-dairy milk (optional, or if you can have egg, you could use one beaten egg for this)
- Sprinkle with more cheese to taste
- Bake in pre-heated oven for 30-35 minutes or until golden brown
- Let stand a few minutes before cutting
*I find the pre-formed gluten-free pie crust impossible to remove from its aluminum pie plate so I don’t recommend using those for this.
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