Why have your veggies plain when you can layer them into a galette, warm them, and top them with caramelized onions! This savory galette is a pizza of sorts (just with a fancier name) and contains mostly zucchini and tomato. Sprinkle with some dairy-free ricotta to really up the deliciousness.

Savory Veggie Galette With Caramelized Onions [Vegan]




Cooking Time




For the Dough:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon salt
  • 12 tablespoons vegan butter, chilled and cut into pieces
  • 1 tablespoon apple cider vinegar

For the Filling:

  • 1/2 tablespoon olive oil, plus more for drizzling
  • 1 tablespoon vegan butter
  • 1 large yellow onion, peeled and sliced
  • 2 tablespoons non-dairy milk
  • 2 tablespoons dijon mustard
  • 2 heirloom tomatoes, sliced
  • 2 medium zucchini, sliced
  • 1/2 cup vegan Ricotta-style cheese
  • Fresh thyme
  • Sea salt and black pepper


  1. First, prepare the dough. Combine all-purpose flour, whole wheat flour, and salt in a food processor and pulse to combine. Add in vegan butter and pulse until mixture turns into a coarse meal with a few small pieces of butter remaining.
  2. Transfer mixture to a large bowl and drizzle with apple cider vinegar and 1/4 cup of ice water. Mix with a fork until a shaggy dough comes together, then lightly knead until no dry spots remain. Don’t over-knead! carefully pat into a disk and wrap in plastic. Chill in the refrigerator for 2 hours.
  3. While the dough chills, prepare the caramelized onions. Combine vegan butter and extra virgin olive oil in a medium skillet and melt together over medium heat. Add in the sliced onions, season with sea salt and black pepper, and reduce to a simmer. Slow-cook the onions for about 40 minutes, stirring occasionally until the onions become tender and golden brown. Remove from heat and let cool.
  4. Once the dough has chilled, remove it from the refrigerator and preheat oven to 400°F.
  5. Roll out the dough onto a lightly-floured sheet of parchment paper into two 7 by 9-inch rectangles, then carefully transfer the parchment to a baking sheet. Spread 1 tablespoon mustard onto the dough, leaving a 1-inch border around the edges. For each galette, layer 3 rows of sliced zucchini down the dough, top with sliced tomatoes, and scatter with caramelized onions. Crumble up the non-dairy Ricotta-style cheese then sprinkle it and fresh thyme leaves over the tops, along with a drizzle of olive oil. Lightly season with sea salt and black pepper.
  6. Fold up the edges of the dough up and over the filling, overlapping as needed, then brush with non-dairy milk.
  7. Bake galette, rotating once, for about 35 minutes or until crust is golden brown and cooked through. Remove from heat and let cool slightly on the baking sheet.
  8. Slice and serve warm, with an additional sprinkle of Ricotta- style crumbles, sea salt and black pepper, and fresh thyme, if desired.


Though best when fresh, store leftover galette in an airtight container in the refrigerator for 2-3 days. Reheats nicely in both the microwave or oven (bake at 350°F for 5-7 minutes).


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