Savory Vegetable Galette (Vegan & Gluten-Free)

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by Alena Schowalter
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Indulge in this savory vegetable galette! A rich, flaky gluten-free crust envelops warm veggies and creamy vegan ricotta. This rustic meal is perfect for a special dinner.

Sweet, fruit-filled galettes get all the popularity, but we promise our savory vegetable galette is a hit! (But let’s be real, anything in a buttery crust is delicious!)

This recipe’s dough is homemade, wholesome, and gluten-free.

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Our savory vegetable galette is especially comforting! It’s amazing as a shared appetizer or a midday snack. And you can switch up the veggies and seasonings to your liking. 

Sounds delicious, right? You’ll also love our customizable mashed potato pizza crust and ratatouille for your next cooking adventure!

spring vegetable galette on parchment paperpin it

Recipe highlights

  • Simple yet hearty
  • Yummy medley of veggies
  • Flaky and fluffy crust
  • Fun to make!
  • Variety of texture

Some supplies you need: mixing bowl, baking sheet, rolling pin, cutting board, and measuring utensils!

zucchini, tomato, onion, asparagus, flour, spices on a tablepin it

Ingredients needed

  • Homemade dough Almond flour, cornmeal, flax egg, tapioca flour, soy milk, nutritional yeast, salt, pepper.
  • Veggies — cherry tomatoes, zucchini, red onion, asparagus spears.
  • Ricotta — decadent, creamy vegan cheese!
  • Balsamic vinegar — perfect addition of tartness + sweetness.
  • Pine nuts, rosemary, and thyme — crunchy and herby toppings to finish off the galette.

Find exact measurements and serving suggestions below!

making galette crust in a bowlpin it
adding ricotta on galette crust with a spoonpin it

How to make this savory vegetable galette

Preheat the oven to 350°F (175°C).

Mix the almond flour, cornmeal, tapioca flour, nutritional yeast, salt, and pepper in a large bowl. 

Add the flax egg, iced water, and soy milk and fold into the dry ingredients to get a smooth mixture. Use your hands to bring the dough together. It should form into a ball relatively easily.

Transfer the dough to a parchment paper on a working surface. Use a rolling pin to roll it into a 9-inch circle and transfer it with the parchment paper over a baking sheet. (If the dough cracks too much, add more liquid a little at a time).

Spread ¾ cup ricotta into an even layer over the dough, leaving a 1-inch border around the edges. 

topping gluten-free galette crust with spring vegetablespin it
forming the crust for vegan galettepin it

Arrange the sliced vegetables into a single layer, then fold the border over the ricotta and veggies to create a galette shape. (Make sure not to overfill! If you sense it’s too crowded, reduce the amount of veggies you add.)

Add the rest of the ricotta in small spoonfuls on top of the vegetables, then drizzle the balsamic vinegar and top with the fresh herbs and pine nuts.

Bake for 30-35 minutes until the crust is golden and crispy and the vegetables are cooked through.

Let cool for 5 minutes, then slice and serve warm.

homemade vegan galette being topped with ricottapin it

Storage & reheating

Store the galette in slices! Wrap in foil or store in an airtight container in the fridge for 3-4 days, or in the freezer for up to 2 months

To reheat, bake in a 325º F (165º C) oven for around 10 minutes. Let thaw from the freezer and then bake.

How to customize this galette

This galette is definitely customizable based on the veggies and ingredients you have!

Additional veggies

  • Sliced potato (regular or sweet)
  • Artichoke hearts
  • Broccoli florets
  • Cauliflower
  • Leeks
  • Mushroom

Different dough

  • Buy vegan pastry dough from the store!
  • Make a traditional dough with flour + vegan butter

Toppings

  • Garlic olive oil
  • Vegan parm or cheese of choice
  • Pesto drizzle
vegetable galette cut into pieces on a tablepin it

FAQs & tips

Tips for rolling the dough

If the dough is sticking, use a tiny bit of almond flour on the rolling pin. The shape doesn’t have to be a perfect circle! Just try your best to get a uniform shape. 

What can I use instead of tapioca flour?

If you don’t have tapioca flour, you can use cornstarch, potato starch, cassava flour, or arrowroot powder! We haven’t tested these out, but they are all similar thickening agents with mild to no flavor.

Can I use different veggies?

Yes! Check out our serving suggestions! Just make sure they are cut uniformly so that it cooks evenly. Our savory vegetable galette is definitely customizable 

Can I make vegan ricotta at home?

You sure can! And it’s pretty easy — check out our delicious recipe

More savory recipes

Did you make our savory vegetable galette and enjoy it? We’d love to read about it, so be sure to leave a review and share it in the comments below. You can also Pin this recipe here!

woman taking a slice of vegan galette

Savory Vegetable Galette (Vegan & Gluten-Free)

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Indulge in this savory vegetable galette! A rich, flaky gluten-free crust envelops warm veggies and creamy vegan ricotta. This rustic meal is perfect for a special dinner.

Ingredients

Dough

  • 1 ½ cups almond flour (140 g)
  • 2 tbsp cornmeal (20 g)
  • 1 flax egg (1 tbsp ground flax soaked in 2 tbsp water)
  • ⅓ cup tapioca flour (40 g)
  • ¼ tsp salt
  • ⅓ tsp black pepper
  • 2 tbsp nutritional yeast
  • 1-2 tbsp iced water
  • 1-2 tbsp soy milk

Galette

  • 10 cherry tomatoes, halved
  • 1 small zucchini, thinly sliced (100 g)
  • ½ red onion, cut into thin rounds
  • 6 asparagus spears, cut into 1-inch pieces
  • ¾ cup vegan ricotta (190 g)
  • 1 tbsp balsamic vinegar

Topping

  • ¼ cup pine nuts (30g)
  • ⅓ cup vegan ricotta (60 g)
  • Few sprigs of fresh rosemary & thyme

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, mix the almond flour, cornmeal, tapioca flour, nutritional yeast, salt, and pepper. 
  3. Add the flax egg, iced water, and soy milk and fold into the dry ingredients to get a smooth mixture. Use your hands to bring the dough together. It should form into a ball relatively easily.
  4. Transfer the dough to a parchment paper on a working surface. Use a rolling pin to roll it into a 9-inch circle and transfer it with the parchment paper over a baking sheet. (If the dough cracks too much, add more liquid).
  5. Spread ¾ cup ricotta into an even layer over the dough, leaving a 1-inch border around the edges. 
  6. Arrange the sliced vegetables into a single layer, then fold the border over the ricotta and veggies to create a galette shape. (Make sure to not overfill! If you’re sensing it’s too crowded, reduce the amount of veggies you add).
  7. Add the rest of the ricotta in small spoonfuls on top of the vegetables, then drizzle the balsamic vinegar and top with the fresh herbs and pine nuts.
  8. Bake for 30-35 minutes until the crust is golden and crispy and the vegetables are cooked through.
  9. Let cool for 5 minutes, then slice and serve warm.

Notes

  • Store the galette in slices! Wrap in foil or store in an airtight container in the fridge for 3-4 days, or in the freezer for up to 2 months
  • Check out our serving suggestions for different veggies + toppings!
  • Use a pizza cutter to slice the galette up easily!
Nutrition Information:
Yield: 4 Serving Size: ¼ recipe
Amount Per Serving: Calories: 580Total Fat: 40gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 0mgSodium: 233mgCarbohydrates: 38gFiber: 13gSugar: 6gProtein: 25g

Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed.

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About Alena Handwritten FontAlena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.

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