Vegan Sweet Potato Galette with Pepita Gremolata

This savory Vegan Galette is stuffed with sweet potatoes and caramelized shallots, then topped with vegan feta cheese and pepita gremolata. Made with Pillsbury puffed pastry, just roll it out, fill it with goodies, brush with a dab of olive oil and throw it in the oven for an easy vegan dinner idea in less than an hour.

This Vegan Sweet Potato Galette is loaded with deliciousness and is something you'll want to create again and again. I love it because it's so versatile. You can literally put anything into a sheet of puffed pastry and it will come out amazing. This one is filled with thin slices of sweet potato and caramelized shallots, and topped with vegan feta cheese and pepita gremolata. As a result, it is out of this world fabulous.

And, if you love sweet potatoes like I do, try my Sweet Potato Oatmeal, Sweet Potato Casserole, Sweet Potato Southwest Salad or my Sweet Potato Muffins! Not into sweet potatoes? Try my amazing Vegan Potato Salad Recipe with lemon, dill and Dijon

HINT: this recipe pairs well with my creamy Cavolo Nero Pasta as an appetizer or side dish and my Instant Pot Butternut Squash Soup.

Why This Vegan Galette Recipe Works

• Easy to make - using store-bought puff pastry, even beginning bakers will find this recipe super easy to make taking only minutes to prepare and less than an hour to bake.
• Easy to customize - don't have sweet potatoes or shallots? Never fear, you can stuff this puff pastry with just about anything and it will still turn out delicious.
• Low-fat option - make this recipe low fat by omitting the vegan feta and olive oil and using vegetable broth in place of vegan butter.

Ingredients for Vegan Galette

• Pillsbury Puff Pastry 
• sweet potatoes 
• shallots 
• vegan butter
• brown sugar
• olive oil
• vegan feta cheese
• roasted pepitas
• lemon juice
• parsley
• basil
• garlic

How To Make A Vegan Galette

1. Preheat oven to 400 F (205 C). Thaw puff pastry sheet on lined round (preferably) baking sheet for 30-40 minutes, just until it's pliable enough to roll. Once ready, roll out on a hard floured surface into a large round circle. Transfer back to lined baking sheet.

2. To a medium bowl, add sliced sweet potatoes, olive oil, sea salt and black pepper. Toss gently until thoroughly coated.

3. Arrange sweet potatoes and caramelized shallots onto bottom of puff pastry. Leave about 2 inches on all sides for fold over.

4. Fold edges over and smooth. Top with vegan feta cheese.

5. Brush crust with olive oil. Bake for 45-50 minutes until puff pastry dough is golden brown. Allow to completely cool before topping with pepita gremolata (instructions below). Slice and serve.

How To Make The Pepita Gremolata

1. Add pepitas, olive oil, lemon juice, parsley, basil, garlic and sea salt to a food processor.
2. Pulse for about 2 minutes, being careful not to overdo it. Most importantly, allow vegan galette to completely cool before topping with mixture.

Related Recipes You'll Love

This vegan recipe is inspired by the non-vegan version of the same created by Jess over at How Sweet Eats.

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📖 Recipe

Vegan Sweet Potato Galette With Pepita Gremolata

A savory Vegan Sweet Potato Galette with caramelized shallots, vegan feta cheese and pepita gremolata.

5 from 41 votes

Print Pin Rate

Course: Main Course

Cuisine: All

Diet: Vegan, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Servings: 6 servings

Calories: 473kcal

Author: Deborah

Ingredients

For the Galette

• ▢ 1 sheet Pillsbury Puff Pastry thawed
• ▢ 2 sweet potatoes peeled and thinly sliced ( I use a mandolin)
• ▢ 2 shallots sliced
• ▢ 1 tablespoon vegan butter
• ▢ 2 tablespoon brown sugar
• ▢ ½ teaspoon sea salt
• ▢ ½ teaspoon black pepper
• ▢ 1 tablespoon olive oil
• ▢ 6 oz vegan feta cheese

For the Pepita Gremolata

• ▢ ¼ cup roasted pepitas
• ▢ 1 tablespoon olive oil
• ▢ 1 teaspoon fresh lemon juice
• ▢ 2 tablespoon fresh parsley
• ▢ 2 tablespoon fresh basil
• ▢ 3 cloves garlic
• ▢ ½ teaspoon sea salt

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Instructions

For the Galette

• Preheat oven to 400 F (205 C). Thaw puff pastry sheet on lined round (preferably) baking sheet for 30-40 minutes, just until it's pliable enough to roll. Once ready, roll out on a hard floured surface into a large round circle. Transfer back to lined baking sheet.
• While puff pastry is thawing, caramelize your shallots by melting vegan butter into a small skillet. Add shallots and sauté until browned, about 5-7 minutes. Sprinkle with brown sugar, stir and sauté another 5-10 minutes until shallots are dark, sticky and sweet.
• To a medium bowl, add sliced sweet potatoes, olive oil, sea salt and black pepper. Toss gently until thoroughly coated.
• Arrange sweet potatoes and caramelized shallots onto bottom of puff pastry. Leave about 2 inches on all sides for fold over.
• Fold edges over and smooth. Top with vegan feta cheese.
• Brush crust with olive oil. Bake for 45-50 minutes until puff pastry dough is golden brown. Allow to completely cool before topping with pepita gremolata. Slice and serve.

For the Pepita Gremolata

• Add pepitas, olive oil, lemon juice, parsley, basil, garlic and sea salt to a food processor.
• Pulse for about 2 minutes, being careful not to overdo it. Allow vegan galette to completely cool before topping with mixture.

Nutrition

Serving: 1slice | Calories: 473kcal | Carbohydrates: 41g | Protein: 10g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 691mg | Potassium: 387mg | Fiber: 4g | Sugar: 8g | Vitamin A: 11046IU | Vitamin C: 5mg | Calcium: 182mg | Iron: 2mg

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