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Vegetable Galette

yield: 1 x 8” galette



  • 1 1/4 cup GF flour blend (we like Bob’s Red Mill)
  • 2 sticks - Culcherd - It’s Not Butter - Orginal, cold and sliced
  • 6 tbsp water, cold
  • 1 tbsp lemon juice
  • 1/2 tsp Himalayan pink salt


  • 1 cup asparagus, trimmed and cut into 2 inch pieces
  • 1 cup artichoke hearts
  • 1 leek, chopped
  • 1/2 cup fresh peas
  • 5 sprigs fresh thyme
  • 1 package Culcherd - It’s Not Cheese - Herb & Garlic
  • 1/4 cup of your favourite pesto
  • 4 tbsp Culcherd It’s Not Butter, divided
  • 1 tbsp EVOO
  • 1/4 tsp Himalayan pink salt


For the Pastry

  • Preheat oven to 425°F.
  • Combine flour and salt in a bowl. Using a pastry cutter, cut in cold butter until mixture resembles coarse crumbs.
  • Stir water and lemon together and add to dry ingredients. Mix until the dough just comes together.
  • Shape into a disk, wrap with parchment paper and chill for an at least hour.

For the Filling

  • Melt 2 tbsp butter and EVOO in a large skillet over medium heat. Add leeks and thyme springs. Cook until softened, about 5 minutes.
  • Add artichokes, asparagus and fresh peas. Cook for about 3 minutes, until asparagus is bright green.
  • Remove from heat and pluck out thyme springs leaving behind the leaves

For Assembly

  • Line baking sheet with parchment paper.
  • Roll pastry into a 12 inch round, and arrange on baking sheet.
  • Spread pesto over pastry leaving a 2 1/2 inch border on all sides. Crumble half of the Culcherd Herb & Garlic over pesto and top with vegetable mixture. Crumble remaining cheese over vegetables.
  • Brush border of pastry with melted butter and fold edges of dough up over filling, pleating as you go. Brush top of dough with remaining melted butter. • Bake galette for 30 minutes or until the pastry and filling have started to brown.
  • Garnish with thyme springs.


  • Make ahead up to 2 days, chilled. Reheat in a 350°F oven for 20 minutes.