Broccoli and Black Olive Galette

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Well it was my (Sam Shorkey’s) very first attempt at a “savory” type pie and I have to say, this little gem was just as satisfying as any dessert pie!  Perhaps not my mom’s maple but deliciously flavourful and a hearty dinner nonetheless!  “Galette” is a term used in French cuisine to describe various types of flat, round or free-form pastries.  Broccoli is a high-fiber, cholesterol-lowering, tasty vegetable that combines nicely with the fried onions and salty black olives in this dish.  For those interested in trying a yummy dessert variation, check out Bridget’s “rustic” Apple Galette.

This recipe was inspired  by a vegetarian broccoli galette I once saw in Alive Magazine.  I decided to veganize it, make it gluten-free and try a slightly different variation myself!  The end result was a very satiating comfort meal; the perfect vegan supper for a crisp fall or winter night.

One galette makes about 4 – 5 servings.

Crust Ingredients:

2 cups gluten-free pastry flour
4 Tbslp ground flax seed
1/2 tsp salt
juice of a lemon
4 Tblsp coconut oil
water as needed

Whisk together flour, flax, salt, lemon juice, oil and a 1/2 cup of water in medium-sized bowl until liquid has been absorbed.  Knead dough until it starts to form a ball.  Add a bit more water as needed until dough comes together and is soft but not sticky.  Place in airtight container and refrigerate whilst preparing the broccoli filling.

Filling Ingredients:

2 – 3 medium sized broccoli crowns, cut into bite-sized pieces
1 Tblsp coconut oil
2 small cooking onions, thinly sliced
1 Tblsp coconut sugar
2 Tblsp balsamic or red wine vinegar
1/2 cup sliced, pitted black olives
1 garlic clove, minced
juice of a lemon
1/4 tsp chili flakes
3 Tblsp nutritional yeast


Preheat oven to 375 degrees F.

Bring large saucepan of water to a boil and blanch broccoli until bright green, about one minute.  Transfer to ice-water bath and then drain on paper-towel lined plate.

Heat coconut oi in large frying pan over medium heat.  Add onions and cook, stirring often, until soft and starting to brown (about 10 minutes.)  Increase heat to medium-high and stir in sugar and vinegar.  Cook, stirring frequently, until onions are dark brown, about 8 – 10 minutes.

Remove onion mixture and place in bowl.  Add broccoli, olives, garlic, lemon and chili flakes.

Roll dough into 18 – 20 inch circle and transfer to lightly greased baking sheet.  Spread broccoli mixture over dough, leaving a border of about 3 inches.  Sprinkle nutritional yeast over top.  Fold dough border over filling so that some broccoli is visible only at the top/centre of galette.

Bake until crust is crisp and golden brown, about 30 – 35 minutes.  Allow to cool for 10 minutes on baking sheet before serving.

Salsa Sam Shorkey | The Vegan Project

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