Asparagus and Mushroom Galette

Asparagus and Mushroom Galette

Yields two 10”(25cm)x4”(10cm) strip tarts Serves 8



300g whole wheat

10g salt

1/4 t smoked Paprika

160g coconut oil (200g vegan butter or butter), chilled

155g cold water


100g shallots

400g mushroom (cermini, button, portobello, any mix)

300g cauliflower rice

3 cloves garlic, minced

1 Tablespoon fresh herbs (thyme, basil, rosemary, ect. or 2 teaspoons dried Italian herb blend or herbs de provence)

200g cashew cream

1 1/2 bunches trimmed asparagus

AN - olive oil

T.T. salt & pepper


Preheat oven to 400ºF ( 204ºC)


In a food processor combine flour, salt, paprika, and coconut oil and pulse until the coconut oil is about pea size

Place flour mixture in a large bowl, add 3/4 of the cold water, mix with your hands, add more water as needed until dough comes together. A little dry is better than too wet. The dough should not be sticky.

Shape dough into a rectangle and wrap in plastic, chill for a minimum of 30 minutes or up tp 2 days


In a food processor pulse shallots until a fine mince.

In a large sauté pan add olive oil and shallots, cook on medium heat for 5-7 minutes

Add a pinch of salt and cauliflower rice, cook for another 5-7 or until the mixture has become drier

While cauliflower is cooking, pulse the mushrooms in two- three batches until small pieces (do not make a paste).

Add mushrooms, herbs, and garlic to cauliflower mixture cook until the mushrooms are tender

Stir in cashew cream, cook for 2 minutes, taste and adjust seasoning.

Chill mixture before assembling the galettes

Coat the asparagus with olive oil and season with salt and pepper, set aside


Divide the dough into two equal pieces, place one half back in the fridge until needed

On a lightly floured surface roll the dough out to 12”(30cm)X 5”(13cm) rectangle, transfer dough to a parchment lined baking sheet

Brush the edges with olive oil, and fill the center with half of the cooled mushroom mixture.

Spread mixture evenly making sure to leave 1/2”(1.25cm)-1’(2.5cm) boarder all the way around the dough

Place asparagus diagonally across the filling, using scissors trim the asparagus to the same size of the filling, still leaving a boarder.

Fold the edges over the filling and brush with olive oil or cashew cream .

Bake for 20 minutes, rotate, and back another 20- 25 minutes until the galette is a deep golden brown and asparagus is fully cooked.

Remove galette from the baking tray to a cooling rack. Allow to cool slightly before cutting with a serrated knife.


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