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Justine Hernandez's Vegan Potato Galette

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!