Rustic Savory Mushroom & Green Bean Crostata

The holidays are here and that means it’s pie season. I much prefer galettes and crostatas, though, and they are so much easier than pie!

A crostata (or a galette) is a free-formed pastry, which is why I love it so much. Usually it’s a dessert Savory Rustic Veggie Crostatadish, filled with seasonal fruits, like this apple galette I made, but it can also have a savory filling! Like potatoes, or tomatoes, for example. 🙂 I’ve been wanting to attempt a savory crostata for a while, and I finally got to make one and record the measurements this week!

Inspired by comfort food and pretty pastries, this is like a dressed up version of a green bean casserole. I actually like it better, because the herbed crust is so delicious! This is great for Thanksgiving, or for dinner on a relaxing Sunday evening.

Please note: the measurements below are for two crostatas (I couldn’t just make one!), but feel free to half them if you don’t want to make that much!

Rustic Savory Mushroom & Green Bean Crostata

Rustic Savory Mushroom & Green Bean Crostata
(makes 2 crostatas, 5-8 servings)
Total time: 2 hours

Herbed Crust 

Ingredients:

  • 2 1/2 cups whole wheat pastry purpose flour, chilled
  • 1 tiny pinch sea salt
  • 2 t organic sugar
  • 1 cup chilled non-dairy butter (I used Earth Balance this time–I want to experiment with a coconut oil crust in the future! Do any of you use Nutiva products for baking?)
  • 6 T fresh herbs, finely chopped (I used 2 T each of thyme, parsley and sage)
  • 4-5 T ice water
Method:
  1. Pulse the flour, sea salt, and organic sugar in a food processor until well incorporated.
  2. Cut the non-dairy butter into the flour mixture, using a fork. Don’t worry about making the butter pieces small—sugar cube sized chunks are fine.
  3. Process in the food processor until you get a coarse, crumbly mixture. Clumps are fine here. Halfway through, add the herbs.
  4. Add the ice water to the mixture, one tablespoon at a time. Pulse after each tablespoon & assess if you need to add more water each time you do–you want the dough to just come together.
  5. Divide your dough in half and carefully dump each half on two separate pieces of saran wrap. For each round of dough, take the plastic and wrap it around the dough, shaping it into a flat disc as you go. Watching Martha Stewart do it is helpful! 🙂
  6. Chill your dough in the fridge for at least an hour (or overnight). While your dough is chilling, you can prepare the filling!
Green Bean & Mushroom Filling

I used Fork and Beans’ Green Bean Casserole recipe, with several of my own adjustments (noted below).

Ingredients:

  • 10 oz fresh green beans, chopped and boiled until just tender—put them in ice after straining so that they stay fresh. Once they are cold, take them out of the ice and let them dry on a paper towel.
  • grapeseed or olive oil
  • 1 shallot, minced
  • 8 oz sliced mushrooms
  • 2 T garbanzo flour (or regular all purpose flour)
  • 1/4 cup vegetable broth–all I had on hand was phở broth, so I just went with it, but it actually turned out amazing! It made everything very aromatic! 🙂
  • 1/2 cup plain, unsweetened almond milk
  • 2 T nutritional yeast
  • a generous dash of garlic powder
  • a pinch of nutmeg
  • salt and pepper to taste
After finishing step 3 on Cara’s recipe, I transferred the creamy mushroom sauce to a large mixing bowl and added the green beans to it. 

Assembling the crostataRustic Savory Mushroom & Green Bean Crostata

  1. Preheat the oven to 375 degrees F.
  2. Take the chilled dough rounds out of the fridge.
  3. On a floured surface, roll the dough rounds into rough circles.
  4. Transfer the dough rounds to two glass pie pans (mine were 8 inches in diameter), or a baking sheet.
  5. Spoon the green bean and mushroom filling onto the dough, leaving about 1 1/2 inches at the edges. Fold all edges of the dough towards the center. Food52 has some good tips for this.
  6. Brush the crust with some almond milk or melted nondairy butter.
  7. Sprinkle the whole thing with breadcrumbs or almond parmesan, to your taste. Last night, I made some herbed breadcrumbs with my favorite Ezekiel bread, so I used those! Check out my Facebook for the herbed breadcrumbs recipe.
  8. Lower the oven’s heat to 350 degrees F and bake the crostata for 30-35 minutes, or until the crust is golden. I let mine bake a little longer because I wanted it to be extra toasty!

Enjoy, and I hope everyone has a beautiful time with their family this weekend! Thank you for reading!

One-Apple Galette

Easy Vegan Apple Galette
I am all about gorgeous desserts that are simple to make. This past weekend, I embarked on my first galette-making adventure.
Galettes look so beautiful, I was afraid it would be a difficult process, but it was easier than pie, honestly. I only used one apple!
For less effort than a pie, I got a flaky, light and tasty fruit pastry that looks amazing. I think I will always choose this over a pie.
There was some waiting time and apple peeling involved, so you’ll need a pinch of patience, but really, I’d much rather peel one apple for a galette, than five or six for a pie.
While the dough is chilling, you can chill too…read a book or take a nap! I prepared my dough around midnight, so I just went to sleep and let it chill overnight.
Easy One-Apple Galette
(makes 6 servings)

Easy Vegan Apple Galette

I had some coconut caramel sauce on hand, so I used that to sweeten the galette before baking it. It made the galette pretty decadent. Traditionally, sugar is sprinkled on top, but I also think maple syrup or agave could also be used. I also want to try making this with whole wheat pastry flour, and maybe coconut oil, in the future.
Total time: ~1.5 hours
Ingredients:
  • 1 1/4 cups all purpose flour
  • 1 pinch sea salt
  • 1 t organic sugar
  • 1/2 cup chilled non-dairy butter (I used Earth Balance)
  • 3 T ice water
  • ground cinnamon
  • sweetener of your choice (organic sugar, maple syrup, sucanat, or coconut caramel)
  • 1 apple, cored, peeled, and thinly sliced
  • Lemon juice, about 1 teaspoon

Method:

  1. Mix the all purpose flour, sea salt, and sugar in a food processor.
  2. Cut the non-dairy butter into the flour mixture using a fork.
  3. Process in the food processor until you get a coarse, crumbly mixture. Clumps are fine here.
  4. Transfer the dough to a mixing bowl and add the ice water. Use your hands to mix the flour mixture and water together. Roughly roll the dough into a ball and wrap it tightly in plastic wrap.
  5. Place the dough in the fridge and let it chill for at least 30 minutes. I let mine sit overnight. This dough can also be made two days ahead.
  6. Take the dough out of the fridge, let it soften a little so it’s easier to work with—this took about 5-10 minutes for me.
  7. On a floured surface, gently roll out the dough in a circle, about 1/8” thick. Place it on a baking tray or pan (I used a glass pie pan).
  8. Sprinkle cinnamon on the dough and arrange the apple slices to your liking in the middle of the rolled out dough—leave about 1 1/2 inches at the edges of the dough. Squeeze some lemon juice on the apple slices.
  9. Fold all the edges of the dough towards the center—for tips, check out this post from Food 52.
  10. Place the galette in the fridge and let it chill for at least 15 minutes. During this time, preheat the oven to 375 degrees F.
  11. Take the galette out of the fridge and drizzle your sweetener of choice over the apple slices–to your taste. Sprinkle some cinnamon on top and put a few dots of nondairy on top, if you want.
  12. Brush the crust with some nondairy milk or melted nondairy butter.
  13. Lower the oven’s heat to 350 degrees F and bake the galette for 30-45 minutes, or until the crust is golden.

Bon appétit! This crust can also be used with different fillings, like berries or sliced pears. I hope you enjoy it! If you make this please let me know how it turned out by leaving me a comment below!

Apple Galette | Vegan
Related articles: