Bring a little decadence to any meal with Miyoko's Cultured Vegan Butter. Chef Justine Hernandez, owner of Just What I Kneaded LA, shares her vegan galette recipe; sure to be a fan-favorite this holiday season!
Recipe credit: Chef Justine Hernandez
Prep time: 3 hours and 30 minutes (1 hour and 30 mins for chilling)
Cook time: 25-30 minutes
Make the Dough
STEP ONE
Add the butter to a bowl with flour and salt.
STEP TWO
Gently massage the butter into the flour mixture with your fingers.
STEP THREE
Make a well in the center of the mixture.
STEP FOUR
Slowly add in the iced water and fold the mixture with your hands until the dough is wet (start with ½ cup of water but add more if needed).
STEP FIVE
Dump the dough onto a clean surface and knead until fully incorporated, adding water as needed.
STEP SIX
Wrap the dough in plastic wrap and chill for at least 30 minutes.
Make the Butter Block
STEP ONE
While the dough is chilling, set two blocks of butter next to eachother on a piece of parchment paper.
STEP TWO
Sprinkle with flour and place another piece of parchment paper on top.
STEP THREE
Using a rolling pin, bang the butter down into a square.
STEP FOUR
Fold the parchment paper around the butter block and chill for 30 minutes.
Laminate Butter and Dough
STEP ONE
After the chilling process is complete, take the dough and butter block out of the refrigerator and lightly dust your surface and rolling pin with flour.
STEP TWO
Take the dough out of the plastic wrap and roll into a rectangular shape about double the size of the butter block.
STEP THREE
Place the butter block in the center of the dough.
STEP FOUR
Fold the dough over the butter block.
STEP FIVE
Bang the folded dough and butter block with a rolling pin until everything is spread evenly with no breakage.
STEP SIX
Roll the dough out to a rectangular shape about ¼” thick with a rolling pin.
STEP SEVEN
Fold the long sides into the center on top of one another (like a tri-fold pamphlet).
STEP EIGHT
Roll the dough out with a rolling pin.
STEP NINE
Fold the dough into a tri-fold again and wrap in plastic wrap. Chill 1 hour or more (overnight is best!)
Make Galette Filling
STEP ONE
While the dough is chilling, finely chop the fresh dill and chives and place in a bowl.
STEP TWO
Add the cream cheese and vegan parmesan to the same bowl.
STEP THREE
Incorporate the ingredients with a spatula or spoon and set the bowl aside at room temperature.
STEP FOUR
Slice the potatoes into very thin rounds using a mandolin slicer or knife.
STEP FIVE
Place the potatoes in a bowl of water and soak for 15 minutes.
STEP SIX
While the potatoes are soaking, preheat the oven to 400° F.
Assemble Galette
STEP ONE
Lightly butter a sheet pan (around 26 in × 18 in) and set aside.
STEP TWO
Flour your surface and roll the dough out into an even square slightly larger than the size of your pan.
STEP THREE
Fold the dough, transfer it to your pan, and unfold it over the pan.
STEP FOUR
Lightly press the dough into the pan and prick throughout with a fork.
STEP FIVE
Spread the cream cheese mixture across the dough.
STEP SIX
Sprinkle vegan parmesan on top as generously as you’d like.
STEP SEVEN
Drain the potatoes and layer them on top. Sprinkle more parmesan on top.
STEP EIGHT
Break up the butter cubes into small pieces and place on top of the galette.
STEP NINE
Tuck and fold the edges of the galette, pinching the edges with your fingers.
STEP TEN
Brush the edges with plant-based milk. Lightly sprinkle the edges with salt and parmesan.
STEP ELEVEN
Bake at 400° F for 25-35 minutes.
Assemble Galette
STEP ONE
Top the galette in thick maldon salt, fresh dill and chives.
STEP TWO
Cut and serve. Enjoy!
