This Vegan Ricotta Squash Galette recipe is an excerpt from Chloé Crane-Leroux and Trudy Crane’s new cookbook, The Artful Way to Plant-Based Cooking.
The Ideal Dish For Embracing The Season’s Cozy Feeling
This rustic, savory galette embodies the essence of fall, evoking warm memories of spending crisp autumn days outside, gathering colorful leaves, and enjoying comforting meals with your friends and family, making it an ideal dish for embracing the season’s cozy feeling.
Ingredients You’ll Need
- For the galette: vegan puff pastry sheet, vegan ricotta, white onion, butternut squash, green zucchini or summer squash, shallot.
- Toppings: flaky sea salt, black pepper, scallions.
- For the sauce: extra-virgin olive oil, freshly squeezed lemon juice, tahini.
How to Make this Vegan Ricotta Squash Galette
Preheat the Oven
Preheat the oven to 400°F (200°C) and oil a baking sheet and set aside. Remove the pastry dough from the freezer 30 minutes before baking.
Prepare & Bake the Galette
Roll the pastry sheet into a circle about 12 inches in diameter. Transfer to the prepared baking sheet. Spread the vegan ricotta evenly over the dough, leaving about a half-inch border. Add the veggies and arrange in an even layer, starting with the onion, followed by the butternut squash, zucchini, and shallot. Gently fold the edges of the puff pastry over the filling, creating a rustic galette shape. Press the edges lightly to seal. Bake for about 30 minutes, or until the crust is golden brown.
Make The Sauce, Serve, and Enjoy!
In a small bowl, combine the olive oil, lemon juice, and tahini. Mix well. When ready to serve, drizzle the galette with the lemon-tahini sauce and top with the salt, pepper, and scallions.
about the Authors
Chloé Crane-Leroux is a New York City-based food and lifestyle photographer, content creator, and recipe developer with a decade of professional experience. Her work has been featured in renowned publications like The New York Times, Forbes, and more.
Originally from Montreal, Chloé pursued her studies at the prestigious Parsons School of Design in New York City with a BFA in photography. Her creativity extends to engaging videos and captivating visuals, earning her collaborations with luxury brands like Chanel, Dior, and lifestyle brands such as J. Crew and Anthropologie.
Chloé’s passion for plant-based cuisine invites people to savor nature’s bounty while making eco-conscious choices. Her culinary artistry elevates plant-based cooking, making each meal an artistic experience. She lives in New York City.
Trudy Crane is a ceramic artist who has established herself under the brand name lookslikewhite, a reflection of her minimalist aesthetic which has been featured in publications such as House and Home, House Beautiful, Martha Stewart Weddings, and many others.
She has also worked collaboratively with companies like Food52, creating bespoke collections that add a touch of artisanal craftsmanship to the culinary world. Beyond her ceramics, Trudy is an active mature model in the industry. She promotes diversity and encourages a pro-age attitude in an industry often preoccupied with youth.
In addition to her creative pursuits, Trudy extends her passion for a conscious lifestyle into her role as a vegan cookbook author. Together, Trudy and her daughter, Chloé Crane-Leroux craft recipes that not only delight the taste buds but also speak to the beauty of the table and the world around us. She lives in Montreal, Canada.
About the Cookbook
A unique collection of plant-based recipes from the mother-and-daughter duo who were inspired by the simple beauty and delicious meals throughout their travels.
Throughout European countries like Spain, France, and Italy, cooking with fresh, local ingredients is a way of life. That’s where this mother-and-daughter duo found inspiration during their travels to write their book in the richness of food, the beauty of architecture, and the wonder of luscious landscapes. But…authors Trudy and Chloé are plant-based.
The Artful Way to Plant-Based Cooking isn’t just a healthy collection of recipes that leave you feeling hungry like so many others.
It’s a cookbook that offers flavorful dishes for every meal and every moment of the day, from appetizers like Vibrant Beet and Pistachio Hummus; date-night dishes such as Pappardelle Mushroom Bolognese; main dishes, like the Ricotta and Squash Galette, perfect for entertaining; and desserts like Strawberry and Cream Cake or Decadent Double Dark Chocolate Cookies.
These 80 recipes are not only good for you—they’re good for the planet, too! The love this mother and daughter have for each other—and for sharing vegan food with others—shines through in their recipes and is sure to be a joy for everyone.
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Vegan Ricotta Squash Galette – RECIPE CARD
Use this recipe card to save and/or print this vegan ricotta squash galette recipe and be sure to read the full article above for additional information on the recipe, the cookbook, and its authors.
Vegan Ricotta & Squash Galette
Ingredients
- oil for the baking sheet
- 14 oz vegan puff pastry sheet
- 3/4 cup vegan ricotta
- 1/2 white onion - thinly sliced
- 1/2 medium butternut squash - peeled, seeds removed, and sliced into 1/8-inch half moons
- 1 medium green zucchini or summer squash - sliced into 1/8-inch rounds
- 1 shallot - thinly sliced
Toppings
- 1 teaspoon flaky sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup sliced scallions
For the Sauce
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon tahini
Instructions
- Preheat the oven to 400°F (200°C) and oil a baking sheet and set aside. Remove the pastry dough from the freezer 30 minutes before baking.
- Roll the pastry sheet into a circle about 12 inches in diameter. Transfer to the prepared baking sheet. Spread the vegan ricotta evenly over the dough, leaving about a half-inch border. Add the veggies and arrange in an even layer, starting with the onion, followed by the butternut squash, zucchini, and shallot. Gently fold the edges of the puff pastry over the filling, creating a rustic galette shape. Press the edges lightly to seal.
- Bake for about 30 minutes, or until the crust is golden brown.
- When ready to serve, drizzle the galette with the lemon-tahini sauce and top with the salt, pepper, and scallions.
Equipment
Excerpted from The Artful Way to Plant-Based Cooking by Chloé Crane-Leroux and Trudy Crane. Copyright © 2024 by Chloé Crane-Leroux and Trudy Crane. Reprinted by permission of Simon Element, an imprint of Simon & Schuster, LLC.
More Vegan Recipes You Might Like
If you enjoyed this Rustic and Comforting Vegan Ricotta Squash Galette, you might also like this Easy Vegan Mushroom Pappardelle recipe by the same authors and/or one of the recipes from the list below.
- Creamy Roasted Tomato Gnocchi
- Comforting Mushroom & Butter Bean Pie (Made With Filo Dough)
- Nourishing Roasted Cauliflower & Beet Bowl (Easy & Healthy)
- Cozy & Creamy Wild Rice Soup
- Air Fried Chestnuts with Vegan Garlic Butter
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