Vegan Zucchini Galette (Easy Savory Recipe)
This vegan zucchini galette is a savory, rustic tart that's perfect for breakfast, lunch, or dinner. A whole wheat crust holds a creamy almond filling, topped with thinly sliced zucchini and red onion, then baked until golden. No pan needed and no perfect shape required, it always comes out beautiful. Best in summer when zucchini is at its peak.
6 people
Calories: 335kcal
Ingredients
For the crust (pick one fat):
- 1½ cups whole wheat flour or all-purpose
- ½ teaspoon salt
Fat, choose one:
- ⅓ cup 5 to 6 tablespoons olive oil (best for savory, most tender)
- 8 tablespoons 1 stick / 113 g cold vegan or regular butter, cubed (flakier)
- 4 to 6 tablespoons iced water
For the almond filling:
- 1 cup almonds soaked at least 3 hours and drained
- 1 to 2 cloves garlic
- 2 tablespoons lemon juice or lime, or apple cider vinegar
- ½ teaspoon salt
- ¼ to ⅓ cup water as needed
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Make the dough. In a food processor or by hand, combine the flour, salt, and fat until it looks like wet sand.
- If using olive oil: mix until evenly moistened.
- If using cold butter: pulse until you have pea-sized pieces.
- Add the iced water a little at a time until a smooth, malleable dough forms. Shape into a disk, cover, and rest at least 5 minutes (or chill 30 minutes if using butter).
- Make the almond filling. Blend the drained almonds, garlic, lemon juice, salt, and water until creamy and spreadable, like ricotta. Add water a little at a time so it doesn't get runny.
- Prep the vegetables. Slice the zucchini and red onion as thin as possible. Toss with the olive oil, salt, and pepper.
- Assemble. Roll the dough on parchment paper to about ⅛ inch thick. Spread the almond filling in the center, leaving a 1½ to 2 inch border. Arrange the zucchini and onion on top, then fold the edges over the filling.
- Bake. Bake for 35 to 40 minutes, until the edges are golden brown and the crust is crisp.
- Serve. Let it cool a few minutes. Serve warm or at room temperature.
Notes
- Choose one fat: olive oil makes the easiest, most tender savory crust; cold butter makes a flakier one and must stay cold.
- Keep it from getting soggy: keep the almond filling thick (not runny) and slice the vegetables thin.
- No time to soak the almonds? Just blend them longer with a little extra water.
- Add-ins: tomato, corn, fresh herbs like basil or mint, or a spoonful of pesto.
- Storage: keep in the fridge up to 3 days. Reheat in the oven to recrisp.
- Dough keeps in the fridge 3 days or frozen 3 months; the almond filling can be made a day ahead.
Nutrition
Serving: 1serving | Calories: 335kcal | Carbohydrates: 29g | Protein: 9g | Fat: 22g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 397mg | Potassium: 466mg | Fiber: 5g | Sugar: 4g | Vitamin A: 197IU | Vitamin C: 20mg | Calcium: 86mg | Iron: 3mg