My name is Mary.  I love cooking healthy food for family & friends, making specialty coffee, wine tasting, finding great beauty products, traveling, and organizing everything. I document it all here! xo

herbed potato + ricotta galette {vegan + gf}

herbed potato + ricotta galette {vegan + gf}

{vegan, gluten-free, dairy-free, soy-free, nut-free}

Oh galettes, you free-formed pastry, filled with whatever one's heart desires, how I love thee!  Savory or sweet?  The choice is up to you!  Just take a peak at what you have laying around in the old icebox, and I'm sure you could whip up something delicious. 

Lately, galettes, or crostatas if you prefer the Italian name, have been my dinner party go-to.  I always receive generous compliments comparing me to the likes of Martha Stewart. But it's not me, it's the galette.  They're very forgiving and always look like something out of a magazine.  Don't fret if the crust tears, or some juices leak, it's all part of the character of a galette.

I usually do preparations the day before to limit the workload on the day of, as the recipe is a bit time consuming. You can even prepare this recipe in its entirety the day before or the morning of--just pop the galette back in the oven to heat before serving (see below for more details).  I especially like to prep the galette sauce ahead of time to allow the yummy flavors to marinate. 

There are so many choices when deciding what to fill your galette with, so by all means, this is the time to get creative.  I am not into fake cheeses or packaged vegan dairy or meat products that are typically filled with additives. Buuuuut, this cheese is almond-based and a serious trickster!  Unless people are strictly vegan or lactose sensitive, I don't even mention that it's faux-ricotta.  But when I do, no one can believe it!  On the other hand, if you don't believe me and have a stomach that is strong-like-bull (a.k.a. can tolerate dairy) by all means, use the real thing.  However, if you have an oh-so-delicate digestive system, I assure you, you will be more than satisfied.

This recipe is quite filling, especially with the protein from the almond-based ricotta.  The galette dough recipe yields enough for two galettes so I usually make two different kinds.  However, I will say that this recipe is always the favored, and I'm still trying to come up with a new recipe than can compete.  Alternatively, feel free to freeze half of the dough for future use. If you are making two of the same galettes, then just double the recipe.

Please note, that the recipe below takes an hour not including the galette dough preparation, which takes about fifteen minutes of active time and the three hours to let the galette dough rest properly.  As mentioned, most of the work can be front-loaded so when your guests arrive, you can just enjoy your company. 

Just cook your galettes earlier in the day or even the day before if you have enough storage space in the fridge, and can trust your housemates to keep their hands off!  I tend to prepare the galettes in the morning and cover them at room temperature.  Either way, just reheat in the oven at 300 F/150 C for ten minutes before serving (if your galettes are cold, they may need 15-20 minutes to fully reheat).  Be sure to save administrating the toppings until just before serving. 

*Total: 1 hour plus galette dough prep | Prep: 30 min.| Cook: 35-40 min.| Each galette serves 4


medium skillet

mixing bowl

basting brush

sheet pan

non-stick liner or parchment paper

baking sheet


cutting board

measuring spoons/cups

garlic press



galette dough**

1 pound heirloom potatoes or yukon gold (you'll have extra)

1 leek, cut in half lengthwise and sliced thinly (use the white and light green part, about 6-8 inches depending on the size of the leek)

olive oil

Bob's Gluten-free All-purpose Baking Flour (the kind that includes bean flour and has a red label, not the one with he blue label) or regular flour if you are not gluten-free

Kite Hill almond ricotta (can be purchased at Whole Foods) otherwise use the recipe below

Alternative soy ricotta if allergic to nuts

1 cup/150 g firm tofu

4 tablespoons soy cream

1 tablespoon tahini

1 tablespoon olive oil

1 teaspoon lemon juice

1/4 teaspoon sea salt

***Galette Sauce:

2 tbsp chopped parsley

1 garlic clove minced

3-4 tablespoons olive oil

Sea salt




1. Preheat oven to 400 F/200 C

2.  Submerge potatoes in a pot of salted water. Bring to a gentle boil and cook for seven minutes, until tender but not overcooked.  Meanwhile, in a small skillet over medium-low heat, combine leeks, 1 tablespoon olive oil and a pinch of salt. Stirring occasionally, cook until softened but not browned, about 5 minutes. Transfer to a small plate or bowl.

3.  When the fingerling potatoes are finished boiling, drain and let cool.  At this point, if you are not using the almond-based ricotta, prepare the alternative soy ricotta in a small mixing bowl.  Combine soy cream, tahini, olive oil, lemon juice, salt, and optional garlic powder.  Mash with a fork until tofu is crumbled and all ingredients are mixed, and set aside. 

4.  When the potatoes have cooled,  cut them into thin rounds and set aside. Generously sprinkle Bob's Gluten-free All-purpose Baking Flour on a piece of parchment paper.  Place half of the galette dough onto a floured piece of parchment paper.  Then, generously flour the dough.  Place another piece of parchment paper on top of the dough and roll out evenly into a rough circle shape; dough should be about 1/2 inch thick.  Alternatively, with well-floured hands, pat the dough out into a circle until it is about 1/2 inch thick.  Do the same with the remaining dough or freeze for future use.

5.  Spread ricotta evenly over the galette dough with a spoon, but leave about 2 inches around the edges as you will fold them in (you may have extra).  Next, sprinkle leeks over the ricotta.   Then, arrange the potatoes so that they are overlapping each other slightly.  Brush the potatoes with olive oil and season with sea salt and pepper to taste. 

6. Fold in the edges of the dough and brush lightly with olive oil. Bake for about 15 minutes. Rotate the pan, and bake for another 15-20 minutes, or until the edges are golden.  While the galettes are cooking, combine the garlic, herbs, olive oil, salt and pepper in a small bowl.  Brush this mixture generously onto the galettes as soon as they are finished cooking. 

7.  Allow the galette to cool for 15 minutes before cutting and serving.



*Time does not include galette dough preparation which is time sensitive due to the need for the dough to rest and rise 3 hours total}

**If you are making two of the same galettes, as the dough recipe yields two, double the ingredients

***I like to prepare the galette sauce at least few hours ahead of time to let the flavors marinate.  Again, leave out the garlic if it upsets your stomach.

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