Tangy Sauerkraut and Mushroom Galette
Tangy Sauerkraut and Mushroom Galette
ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup vegan butter, chilled and cubed
- ¼ cup ice-cold water
- 1 ½ cups sauerkraut, drained and squeezed dry
- 1 cup sliced mushrooms
- 1 small onion, thinly sliced
- 2 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
steps
- 1.
In a food processor, combine flour and salt. Add chilled vegan butter and pulse until the mixture resembles coarse crumbs. Slowly pour in ice-cold water, pulsing until the dough comes together. Shape it into a disk, cover with plastic wrap, and refrigerate for 30 minutes.
- 2.
Preheat oven to 400°F (200°C). In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until soft and translucent. Add mushrooms and cook until they release their moisture and become golden brown. Season with salt and pepper.
- 3.
On a lightly floured surface, roll out the dough into a circle. Spread Dijon mustard on the center, leaving a 2-inch border. Top with sauerkraut, mushroom mixture, and sprinkle with fresh dill.
- 4.
Fold the dough edges over the filling, creating pleats and leaving the center open. Transfer the galette onto a baking sheet lined with parchment paper.
- 5.
Bake for 25-30 minutes, or until the crust is golden brown. Allow it to cool for a few minutes before slicing. Serve warm and enjoy!
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