Savory Rustic Lentil and Mushroom Galette
1/2 yellow onion finely chopped
4 cloves of garlic pressed
1 tsp brown sugar
1 sweet potato grated
1 cup mushrooms chopped
1 cup cooked lentils
1 cup black beans drained and well rinsed
3 Tbsp extra virgin olive oil
3 Tbsp tamari or soy sauce
1/2 cup vegetable broth
1 tsp sea salt
1 tsp black pepper
~sauté chopped onion on medium heat in extra virgin olive oil, about 3-4 minutes, add tsp of brown sugar and continue to sauté 3-4 more minutes.
~add garlic and continue to sauté 2-3 more minutes.
~ add chopped mushrooms and grated sweet potato, continue to sauté adding gradually the vegetable broth and tamari sauce, salt and pepper.
~add pre-cooked lentils and black beans, continue to sauté on low approximately 8 minutes. Remove from the heat and let sit.
~pre-heat oven to 400 degrees
~ prepare a baking sheet with a lining of parchment paper. Place prepared dough on the parchment paper.
~ add the filling to the dough leaving about 1 1/2 inches at the edges, to fold over the filling
~ bake 35-40 minutes
~slice the galette into wedges and sprinkle with fresh parsley. Serve hot or at room temperature.
Home made pastry dough
~ 2 cup gluten free flour
~1/4 tsp sea salt
~ 1/2 cup vegan butter (cold)
~8-10 Tbsp cold water
~whisk flour and salt together.
~cut the vegan butter into the flour using two forks or a pastry cutter until mixture is crumbly.
~ add the cold water starting with 5 tablespoon and adding a tablespoon at a time after that to mix to the desired consistency. Gather dough into a rough ball. Do not work the crust too much.
~place between two pieces of parchment paper to roll out into our rustic style
Circle or oval
You can place this dough, still between the parchment paper and wrapped in plastic, in the fridge for later use. Great way to prepare and make this delicious dish even easier to make later!