Now that’s it’s cold outside, I’m craving comfort food left and right. I decided to make this recipe since I had a lot of leftover pie dough in my freezer from the holidays but didn’t want a sweet recipe. This Vegan Rosemary Root Veggie Galette is comforting, warm, and perfect for fall or winter.
Rosemary-Infused Cream Sauce
This vegan savory galette has a rosemary-infused cream sauce beneath the layers of colorful root veggies. This herbed sauce adds so much salt, flavor, and depth to this galette.
The herbed cream sauce is an adaptation of a traditional Béchamel sauce. In a small saucepan, you’ll whisk together olive oil, flour, veggie bouillon, and rosemary to form a thick but spreadable sauce.
This recipe uses my vegan butteriest no-butter pie crust. This non-dairy crust is so so so flakey, a bit salty, buttery, and perfect with the root veggies. I always have a little extra of this crust hanging out in my freezer ready to go. While I highly recommend using my crust recipe here, you could totally use a store-bought vegan crust.
In this recipe, the root vegetables I chose to use were red beets, sweet potatoes and Yukon gold potatoes. I had these already in my pantry, and I love how each vegetable adds a layer of flavor and color to the galette. You could substitute in different root veggies you have on hand too.
Carrots, butternut squash, or russet potatoes would be great here. Just make sure all of your vegetables are sliced uniformly so they cook through evenly.
This vegan rosemary root veggie galette can be stored in the fridge for up to 5 days. I like to top mine off with more fresh rosemary for extra flavor!
If you’re looking for more comforting, fall, or winter recipes, you should check out these!
~ Happy Cooking! ~
Rosemary White Sauce
- 4 tbsp olive oil
- 6 tbsp flour
- 1 veggie bouillon cube
- 2 sprigs of fresh rosemary
- ⅛ tsp pepper
- 1 red beet, peeled and sliced thin
- 1 small sweet potato, peeled and sliced thin
- 2 small Yukon gold potatoes, peeled and sliced thin
- ½ tsp garlic powder
- Sea salt
- 1 tbsp olive oil
- Preheat the oven to 350 degrees F.
Make the Rosemary White Sauce
- In a small saucepan, heat the olive oil on medium-low heat. Whisk in the flour, 1 tablespoon at a time. Whisk in the veggie bouillon cube until is dissolved. Add the sprigs of rosemary.
- Heat sauce for 5 mins low-heat until thick, making sure to stir continuously. The sauce should be a thick, spreadable, paste-like consistency.
Assemble the Galettes
- Roll out the pie dough into 2 12-inch diameter circles, about 1/8 inch thick (it’s okay if they're not perfect- galettes are rustic).
- Layer half the rosemary white cream sauce onto each crust, leaving a 1 ½ inch border at the edges.
- Layer the root vegetable slices on top of the sauce. I layered mine alternating between the beets, sweet potatoes, and potatoes, but you can do any pattern you’d like.
- Sprinkle the garlic powder and salt on top of the root vegetables. Add a dollop more of the sauce in the center of the galette (optional).
- Fold the edges of the pie crust up around the root vegetables. Pinch together any areas where there are gaps in the crust.
- Using a pastry brush, brush the olive oil onto the top of the root veggies and on any exposed crust.
- Bake the galette for 20 min at 350 degrees F.
- Then increase the temperature to 400 degrees F, and bake for 15-20 more minutes, or until the crust is golden brown.
- Top with more rosemary.
- If it looks like the crust is burning during baking, cover the galette with aluminum foil.
- This galette is best served warm and can be stored in an air-tight container in the fridge for up to 5 days.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 303Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 356mgCarbohydrates: 38gFiber: 3gSugar: 4gProtein: 5g
Nutritional info is an estimate.
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