Step 1

In the bowl of a food processor, combine the chickpea flour, cornmeal, herbs, salt, and pepper. Pulse a few times to combine.

Step 2

Add the vegan butter to the food processor and pulse until the butter is crumbly and little bits of it are about the size of peas.

Step 3

With the food processor’s motor running, drizzle in the ice water (but not the actual ice!) through the feed tube. Once you’ve poured the water, stop the motor and then start hitting the pulse button until the dough comes together into a ball. If that’s not happening, drizzle in 1 tablespoon of ice water in at a time until it does ball up. Be careful to not overmix as you still want visible bits of vegan butter.

Step 4

Dump the crust dough out onto the counter and form it into a disc. Wrap it tightly in Beeswrap or plastic wrap and let it set up in the fridge for at least 1 hour and up to 24 hours.

Step 5

Preheat the oven to 400°F. Scatter the sliced squash out on a baking sheet and toss with ½ tablespoon of the olive oil, salt, and pepper. Once coated, spread it out in a single layer and bake until just tender, about 20 minutes. Remove the squash from the oven and let it cool.

Step 6

Once sufficiently cool, in a large bowl, gently toss the cooked squash with the thinly sliced shallots and apples, the sumac, salt and pepper, and remaining tablespoon of olive oil. Once the filling is evenly mixed, set aside.

Step 7

Retrieve the chickpea and cornmeal crust dough from the refrigerator. Lightly dust your counter and rolling pin with more chickpea flour and evenly roll it out in a circle shape that’s roughly 11 inches (28 cm) in diameter. The crust may split on the edges as you roll. This is fine! Just grab some overhang pieces, patch up the cracks, and roll over to seal them up.

Step 8

Line a large baking sheet with parchment paper and place it right by your dough working area. Carefully and loosely roll the crust around your rolling pin to transfer it over to the baking sheet. Smooth out any rough edges if you like.

Step 9

Spoon the Dijon mustard directly onto the rolled out dough and spread it around evenly, leaving a 2-inch radius around the outside. Layer the butternut, apple & shallot filling on top, leaving a 2 inch radius around the outside as well. The filling should be an even thickness.

Step 10

Starting with one side, gently lift and press the crust up onto the filling to enclose it. It will look rustic! If you get some tears, just press the dough back together with your fingers.

Step 11

Brush off any excess flour from the folded up crust. Then, brush the edges of exposed crust dough with the non-dairy milk and sprinkle evenly with the sesame/nigella seeds.

Step 12

Bake the galette for 25-30 minutes, rotating your baking sheet at the 15 minute mark. Bake until the filing is very tender and the crust is deep golden brown on all sides.

Step 13

Sprinkle the crumbled vegan cheese on top of you wish. Cut the galette into slices and serve warm. Be gentle when cutting and transferring the slices. This crust is super flaky and tender!