This hearty savory galette is filled with a flavorful rosemary-infused cream sauce and layered with in-season root vegetables like beets, sweet potato, and potato. Super cozy, and perfect for winter or fall. It’s dairy free, vegan, and eggless.
Why You’ll Love This Savory Galette
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.
Here are a few reasons why I love this savory vegan galette and why you will too!
- Cozy, Comforting and Warm: this Vegan Rosemary Root Vegetable Galette is perfect for fall or winter.
- Flaky Dairy Free Crust: this recipe uses my flaky vegan pie crust for a crispy, buttery texture in each bite.
- In-Season Root Veggies: load up the flaky crust with your favorite root vegetables!
- Savory and Salty Rosemary Infused Cream Sauce: the veggies sit on top of a flavorful, vegan cream sauce.
The Components & Ingredients
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.
The Galette Pastry
This recipe uses my vegan buttery pie crust. This non-dairy crust is so so so flaky, 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 this homemade crust recipe, you could substitute a store-bought vegan crust.
In this recipe, the root vegetables I chose to use were:
- Red Beets
- Sweet Potatoes &
- 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. Just make sure all of your vegetables are sliced uniformly so they cook through evenly.
Some other root vegetables you could use are:
- Butternut Squash
- Russet Potatoes
- Purple Sweet Potatoes
Storage & Serving
This vegan rosemary root veggie galette can be stored in the fridge for up to 5 days.
Serve this savory galette warm with a sprinkle of flaky salt. I also like to top mine off with more fresh rosemary for extra flavor!
More Savory Winter & Fall Recipes
Creamy Butternut Squash Mac & Cheese
Did you make this savory vegan galette with root vegetables?
I’d love to know! Leave a rating and comment below!
Savory Vegan Rosemary Root Vegetable Galette
A hearty and unique savory vegan galette filled with a rosemary-infused cream sauce and layered with in-season root vegetables like beets, sweet potato, and potato. Perfect for the fall or winter!
Rosemary White Sauce
- 4 tbsp extra virgin olive oil
- 6 tbsp all-purpose flour
- 1/4 cup unsweetened oat, soy or almond milk
- 1 veggie bouillon cube
- 2 sprigs of fresh rosemary
- 1/8 tsp black 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
- 1/2 tsp garlic powder
- Sea Salt to taste
- 1 tbsp extra virgin 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. Cook for 1 minute. Lower the heat and pour in the dairy free milk, whisking continuously.
- Whisk in the veggie bouillon cube until is dissolved. Add the sprigs of rosemary.
- Heat sauce for 1-2 minutes on low-heat until thick, making sure to stir continuously. The sauce should be a very thick, spreadable, paste-like consistency. It will continue to thicken when removed from the heat.
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 minutes 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. If the crust is browning too much, cover with a pie shield or foil.
- Serve warm and top with more rosemary & flaky salt.
- 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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