This Easy Zucchini Galette, or zucchini pie if you will, is deliciously savory with a zucchini and pesto filling and a flaky, fluffy and tender vegan crust. It doesn’t get much better than this.
My easy zucchini galette is one of my favorite easy spring and summer recipes. It’s made of simple, no-fuss ingredients, yet it’s full of flavors and textures. I like to serve it when I have guests over, because it’s always a crowdpleaser.

Making a vegan Galette

A galette is essentially a pie with a half lid of flaky crust. It’s absolutely delicious, if you aske me. When it comes to making a vegan galette, I like to take the easy approach and use vegan butter in the pie crust. It’s a simple substitution and it still ensures that the pie have that golden and flaky crust we all want.
In a regular galette there’s usually a lot of eggs, but for my vegan galette I have replaced the eggs with silken tofu. Silken tofu has the same texture as eggs and it works amazing to replace the egg both as a binding agent and as a source of protein. The great thing about silken tofu is how incredibly easy it is to work with.
I like to mix the silken tofu with lots of herbs and pesto, because it takes on any flavor you mix it with. Now, because I also adore cheesy flavors I like to add 2 tablespoons nutritional yeast to the tofu, but that is completely optional. I have made it both with and without nutritional yeast and both taste amazing.

What’s great about the Easy Vegan Zucchini Galette:

It’s so easy to make
Budget friendly
Simple ingredients and loaded with flavors
Meal prep friendly – Can be made in advance and frozen for later
Easy to take with you on picnics
Great for lunch, dinner and parties
Vegan

Quick Galette Cheat hack

If you’re looking for a quick cheat hack to make your vegan galette in only 30 minutes, I’ve got you covered. I’m the first to admit that I don’t always have the time or energy after a busy day to get in the kitchen and start making dough from scratch. There are just days where that is never going to happen, and that’s okay. We can’t do everything on a busy day, but that doesn’t mean we still can’t make a quick delicious meal (almost from scratch).
If you’re in a hurry or don’t have the energy to make the crust, just get a ready made vegan pie crust dough from the grocery store and use that. Most pie doughs are vegan, because it’s easier for manufacturers to use vegetable oil than it is to use butter, so it’s usually very easy to find a good pie crust dough. And while you’re at it, you can pick up your favorite basil pesto and save yourself another 5-10 minutes of cooking time.

So, how is this Easy Vegan Zucchini Galette made? It’s so easy:

Instructions

To Make The Crust:

Whisk together the dry ingredients in a large bowl. Add the butter and knead it in until the dough is crumbly. Next, add the water a little at a time, until the dough is smooth and elastic. If the dough is too dry, just add a little extra water.
Roll the dough into a ball, wrap it and refrigerate for 30 minutes.
Once the dough has rested, roll it our onto a flour dusted surface, until it reaches roughly 12″ round shape. Place the dough on a baking pan covered with baking parchment.

Fillng:

Preheat the oven to 425F.
In a bowl, combine the silken tofu, curry paste, pesto and spices. Spread the mixture evenly over the dough, stopping 2 inches from the edges. Top with fresh spinach, sliced leeks, thinly sliced zucchini and tomatoes.
Season with a little extra dried rosemary and thyme and top with a little vegan parmesan. Fold the edges of the dough toward the center.
Brush the dough with olive oil and bake the galette in the middle of the oven for 30-40 minutes, or until the crust is colden and flaky.
Remove the galette from the oven and allow it to cool for 5-10 minutes before serving. Enjoy.

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