The unique combination of potato dough and colorful vegetable filling will surely impress you with its wonderful appearance and taste.

Brighten up these dull and gray days with this colorful vegetable galette, which contains a huge variety of vegetables and spices that enrich the dish. Since we wanted to make a dough without oil, we experimented a bit and made it from potatoes, which worked perfectly in the dough. Forming a galette is really easy, just roll out the dough, spread the filling in the middle and fold the edges of the dough over the filling. This way you get a wonderful, slightly rough and imperfect look that gives the galette its charm.

You can use any vegetables for the filling and add vegan cheese at the end, which goes perfectly with the galette. Create a galette to your taste.

Ingredients and instructions

This delicious and healthy galette is very easy to prepare and made with a lot of spices that brighten up the dish.

Crust:

• potato,
• nutritional yeast,
• spelt flour,
• salt and
• garlic powder.

Filling:

• onions,
• green and red peppers,
• cherry tomatoes,
• zucchini,
• corn and
• spices: dry basil, oregano, parsley, onion, garlic and paprika powder and salt.

Peel, wash, cut and boil the potatoes in salted water. When potatoes are cooked, pour off the water, mash well, add all the other ingredients and knead to form a dough, then let it cool down. Meanwhile, prepare the filling: put the chopped onion, peppers, tomatoes, zucchini and corn in a pan. Add all of the spices and water and cook for until all the veggies soften. Line the baking sheet with baking paper, sprinkle some flour on it and roll out the dough on the baking sheet. Spread the filling in the middle of the dough, leaving some space on the edge and fold the edges over the filling. Bake for 20 to 30 minutes in a preheated oven at 200 °C.

Similar recipes

On our blog, you can also find recipes for galette in a sweet version:

• rhubarb galette and
• plum galette.

Recipe

Vegetable galette with potato crust

theveganharmony

Healthy, simple and colorful

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Ingredients

  

CRUST

• 550 g potatoes peeled
• 15 g of nutritional yeast
• 120 g of spelt flour
• 1 teaspoon of salt
• 1/2 tsp garlic powder

FILLING

• 1 onion
• 120 g of green pepper
• 70 g of red pepper
• 100 g of cherry tomatoes
• 120 g of zucchini
• 50 g of sweet corn
• 1 tablespoon of dried basil
• 1 tablespoon of dried oregano
• 1 tablespoon of dried parsley
• 1 tablespoon of onion powder
• 1 tablespoon of garlic powder
• 1 teaspoon paprika powder
• 1 teaspoon of salt
• 1 dl water

Instructions

 

• Peel, wash, cut and boil the potatoes in salted water.
• When potatoes are cooked, pour off the water, mash well, add all the other ingredients and knead to form a dough, then let it cool down.
• Meanwhile, prepare the filling: put the chopped onion, peppers, tomatoes, zucchini and corn in a pan. Add all of the spices and water and cook for until all the veggies soften.
• Line the baking sheet with baking paper, sprinkle some flour on it and roll out the dough on the baking sheet. Spread the filling in the middle of the dough, leaving some space on the edge and fold the edges over the filling.
• Bake for 20 to 30 minutes in a preheated oven at 200 °C.