Vegan Zucchini Galette
This Vegan Zucchini Galette is a rustic, flaky plant-based tart made with tender zucchini, creamy dairy-free spread, and golden pastry. Perfect for brunch, summer dinners, or entertaining, this easy vegan zucchini galette recipe is egg-free, dairy-free, and beautifully simple to prepare.
Ingredients
- For the Galette:
- 1 sheet vegan pie dough or puff pastry
- 2 medium zucchini thinly sliced (about ⅛-inch thick)
- ½ small red onion thinly sliced
- ½ cup vegan cream cheese or cashew spread
- 1 tablespoon olive oil
- Seasonings:
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon lemon zest
- For Assembly:
- Plant milk for brushing crust
- Fresh basil or parsley optional garnish
Instructions
- Preheat & Prepare
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Lightly salt zucchini slices and let sit for 10 minutes.
- Pat zucchini dry with paper towels to remove excess moisture.
- Prepare the Dough
- Roll dough into a rough 12-inch circle.
- Transfer to prepared baking sheet.
- Spread vegan cream cheese evenly in the center, leaving a 1½–2 inch border around the edges.
- Layer the Vegetables
- Arrange zucchini slices in overlapping circles.
- Add red onion slices evenly on top.
- Drizzle lightly with olive oil.
- Sprinkle with thyme, garlic powder, salt, pepper, and lemon zest.
- Fold & Bake
- Gently fold the edges of dough over the filling.
- Brush crust lightly with plant milk.
- Bake for 30–35 minutes until crust is deep golden brown and crisp.
- Cool & Serve
- Let cool for 10 minutes before slicing.
- Garnish with fresh basil or parsley if desired.
- Serve warm or at room temperature.
Notes
- Salting zucchini is essential to prevent a soggy crust.
- Avoid overloading vegetables to ensure proper baking.
- If crust browns too quickly, loosely tent edges with foil.
- Best enjoyed fresh but reheats well in the oven.
- Not ideal for freezing once baked.