I have always dreamed of visiting Paris. I’m sure almost every single person has the same dream… but growing up in Eastern Montana with two teacher parents didn’t provide the opportunity for a lot of travel outside of the U.S. We did travel often in the summer but it usually involved long road trips in a station wagon we called the Gray Goose. Not exactly Paris…
However, after living in New York for the past 10 years, I would now like to think I have been exposed to more worldly experiences and especially varied cuisines. And of course, my taste buds have changed significantly because of it, which is a good thing. But travel even now typically remains in the U.S. Despite my loud cries when I was younger about never wanting to become a teacher, none-the-less I did follow in my parent’s footsteps and become a teacher. I love it and it is a very rewarding career but there isn’t an unlimited cash flow supply and even more importantly with family and friends all over the continental U.S. flights typically remain domestic. But…. That changes in one month! We will be traveling to Paris to visit one of my very best friends from home that is currently living there! I absolutely can’t wait!!! Not only do I get to see her and her husband but we also get to see the City of Lights. I do have to admit, part of my obsession with Paris also stemmed from Carrie in Sex and the City. But now I am most excited for the FOOD! And WINE!! AND CHAMPAGNE!!!
We have begun to plan our trip! There are too many possibilities so I feel I need to at least narrow it down to a ‘can’t miss bucket list.’ You better believe that a significant portion will be dedicated to eating and drinking. And so, in honor of our upcoming trip we decided to cook a French inspired meal. However, to make it a little more complicated on ourselves, we also decided to make it vegan. Which isn’t the easiest thing to do with French cuisine. But I think Steve managed. In fact, he exceeded my expectations for this meal. It was divine. The white bean hummus is so creamy and pairs lovely with the delicate squash blossoms. Then you have the zucchini and tomatoes for beautiful color and a mid-summer flavor.
I will be honest, this was our first experience making a galette. We decided to make personal sized ones and it worked out great. We had just enough dough for 4 mini galettes, but honestly they weren’t that small. They were each about 6 inches in diameter. It will probably be a filling meal but I think you will be happy about that. I sure was. However, if you would rather make one large galette and cut it into pieces to serve, that works too. I don’t think you will be disappointed either way! Also, I can happily say, it will not be our last time having this savory treat. I definitely will be ordering one in Paris and hopefully Steve will whip up another in the future because even if I can’t actually visit Paris often, we can at least visit there with our meals.
A delicious mini vegan galettes recipe featuring zucchini, tomato, and topped with a stuffed squash blossom– beautiful and healthy!
- 1 Recipe Whole Wheat No Yeast Dough
- 8–12 Squash Blossoms
- 1 zucchini, thinly sliced (we used mini zucchinis which work too)
- 1 pint Cherry Tomatoes, halved
- 3 Large Leeks, Halved and thinly sliced
- 1 Bunch Fresh Sage
- 1 Bunch Fresh Thyme
- Liquid from 1 lemon
- White Bean Hummus:
- 1 15oz can of Cannellini Beans, Drained and Rinsed (Reserve liquid)
- 1 Clove Garlic
- 2 Tbsp. Tahini
- 2 Tbsp. Olive Oil
- Liquid from 1 lemon
- 1 Tsp Dried Thyme
- 1 Tsp Red Pepper
- 1 Tsp garlic powder
- Salt and pepper to taste
- Preheat oven to 400 degrees. Make White Bean Hummus and Vegan Stuffed Squash Blossoms as per linked recipes with the exception of baking the blossoms. The blossoms will be baked in the remainder of this recipe.
- In a large bowl, soak the leek slices in water to remove any dirt/sand that might be stuck between the layers.
- Roll out the dough into 4 equal sized circles, about 10 inches in diameter. Spread white bean hummus into the center of each dough circle leaving about 2 inches of dough uncovered on the outside edge.
- Layer leeks, zucchini, tomatoes and fresh thyme onto the hummus spread.
- Fold the uncovered edge of the dough back onto the toppings. This should not cover the entire galette, part of the center and topping should be exposed. See photo for assistance.
- Brush the outside of the galettes with soy milk or olive oil. We have done both and either will work. Then, Squeeze the juice of ½ lemon onto the exposed center portion of the galettes along with a sprinkling of salt and pepper. Place in the oven on a lightly greased baking sheet for 25 minutes or until top edges are beginning to brown.
- Remove from the oven, and place Stuffed Squash Blossoms onto the center of the galettes. Bake for an additional 10 minutes to cook the blossoms. Remove when the blossoms are lightly browned and enjoy!
- Leftovers can be refrigerated in an airtight container for up to 5 days.
- These can also be made without the squash blossoms. They can normally only be found mid-summer, usually in July. Don’t fret if you can’t track down this seasonal ingredient. The galette will still shine on its own.
Keywords: Vegan Mini Galettes, Vegan Squash Blossom Galette Recipe, Vegan Stuffed Squash Blossoms