Rustic pastry with main-character energy.
Table of contents
About this recipe
There’s something satisfying about turning a very simple vegetable into something that looks like a centerpiece.
I made this galette with glazed carrots and a creamy gochujang béchamel because the combination of sweet, spicy, savory, and tangy flavors is hard to resist.
I use my Olive Oil & Wholegrain Spelt Galette Dough, which can be prepared separately.
The carrots become tender and glossy in their simple agave glaze, while the creamy béchamel creates a rich layer underneath them. Gochujang adds just enough heat and fermented depth to keep the whole thing interesting.
Despite looking impressive, the galette is simply a matter of preparing each component, assembling them, and letting the oven do the rest.
It’s beautiful enough for guests but relaxed enough for a weekday meal. And it keeps surprisingly well in the fridge, so you can enjoy the leftovers for several days.
IBS & Low-FODMAP Tips:
- Carrots: Carrots are generally Low-FODMAP and make a good vegetable base for this recipe.
- Cashews: Cashews can be high in FODMAPs at larger portions. For a more Low-FODMAP-friendly version, use a smaller amount or replace them with a suitable alternative like blended firm tofu.
- Almonds: Keep the serving size in mind, as almonds can contribute to the overall FODMAP load. For a more Low-FODMAP-friendly version, use a smaller amount or replace them with a suitable alternative like blended firm tofu.
- Gochujang: Check the ingredient list because many gochujang products contain garlic. Use a garlic-free spicy paste if needed.
- Miso: The small amount used here may work for some people, but tolerance varies.
- Spelt: The galette dough contains gluten and fructans and may not be suitable during a strict Low-FODMAP elimination phase.
- Nut-free option: Replace the cashews and almonds with firm tofu and blend until completely smooth. This creates a creamy, protein-rich béchamel without the nuts.
- Portion size: This recipe contains several ingredients that can contribute to the overall FODMAP load, so adjust the serving size according to your personal tolerance.
Why This Galette Is Healthy
This galette combines carrots, wholegrain spelt dough, nuts, nutritional yeast, and plant-based yogurt to create a satisfying dish with fiber, protein, healthy fats, vitamins, minerals, and antioxidants.
Carrots provide beta-carotene, fiber, and antioxidants, while the wholegrain spelt dough contributes additional fiber and minerals. The cashews and almonds in the béchamel provide unsaturated fats, protein, magnesium, and other micronutrients.
Nutritional yeast adds savory flavor along with additional protein and B vitamins, while the soy yogurt used in the dough contributes further protein.
For a more balanced meal, serve the galette with a large green salad, roasted vegetables, or a simple legume-based salad.
Ingredient Notes & Substitutes
Glazed Carrots
Carrots – The star of the galette. They become tender, sweet, and glossy as they cook in the agave glaze.
Olive oil – Used to cook the carrots and adds richness to the dish.
Agave syrup – Creates a sweet glaze that coats the carrots and helps them caramelize.
Gochujang Béchamel
Cashews – Create the creamy base of the béchamel and add healthy fats and plant-based protein. For a nut-free version, replace the nuts with firm tofu.
Blanched almonds – Add richness, protein, and body to the béchamel. For a nut-free version, replace the nuts with firm tofu.
Miso – Adds savory umami flavor to the creamy sauce.
Nutritional yeast – Adds a savory, slightly cheesy flavor and additional plant-based protein.
Gochujang – Adds fermented chili flavor, gentle heat, and subtle sweetness.
Lemon juice – Brightens the béchamel and balances its richness.
Olive Oil & Wholegrain Spelt Galette Dough – Provides the rustic, hearty crust for the galette. Use my Olive Oil & Wholegrain Spelt Galette Dough recipe.
Step-by-step short instructions
Recipe card with notes
Glazed Carrots & Gochujang Béchamel Galette
Equipment
- Large skillet with lid
- Blender
- baking sheet
- Spatula
Ingredients
- 1 prepared Olive Oil & Wholegrain Spelt Galette Dough (Full recipe in another post)
- 100 g cashews
- 50 g blanched almonds
- ½ tsp salt or 1 tsp miso
- 2 tbsp nutritional yeast
- 1 tbsp gochujang
- 1 tbsp lemon juice
- ½ cup water
- 300 g carrots (peeled or unpeeled)
- 2 tbsp olive oil
- Pinch of salt
- ¼ cup water
- 3 tbsp agave syrup
- Fresh oregano (thyme, basil, or rosemary)
Instructions
Glazed Carrots
- Prepare the carrots – Wash the carrots thoroughly, especially if you're leaving the skin on. Cut them lengthwise into strips approximately 1 cm (⅜ inch) thick. The strips don't need to be perfectly uniform; different lengths and thicknesses work well for a rustic galette.
- Start cooking – Heat the olive oil in a large, wide skillet with a lid over medium-high heat. Add the carrots, arranging them so as many as possible touch the bottom of the pan. Sprinkle with a pinch of salt and cook for about 5 minutes.
- Glaze the carrots – Mix the water and agave syrup in a bowl and pour it over the carrots. Cover the skillet and cook for 15 minutes. Halfway through, check that the carrots are sitting in the liquid. Add black pepper if desired.
- Reserve the glaze – Transfer the cooked carrots to a plate to cool. Pour the remaining liquid from the skillet into a bowl and save it for assembling the galette.
Gochujang Béchamel
- Blend the béchamel – Add the béchamel ingredients to a blender. Blend until as smooth as possible. I like to blend it in two rounds to get the texture I want. If using a less powerful blender or an immersion blender, soak or cook the nuts beforehand to soften them.
- **Make the nut-free version – For a nut-free béchamel, replace the cashews and almonds with firm tofu. Blend the tofu with the remaining ingredients until completely smooth, adding a little more water if needed to reach the desired consistency.
Assemble the Galette
- Preheat the oven – Preheat the oven to 180°C fan / 355°F convection. For a conventional oven, use 200°C / 390°F.
- Roll out the dough – Prepare the galette dough according to my Olive Oil & Wholegrain Spelt Galette Dough recipe. Roll it out to approximately 0.5 cm (¼ inch) thick and transfer it to a parchment-lined baking sheet. Prick the inner part of the dough with a fork, leaving the outer edge.
- Add the béchamel – Spread several tablespoons of the gochujang béchamel over the center of the dough, leaving approximately 2 cm (¾ inch) around the edges. Don't worry if you don't use all the béchamel—save the rest for pasta, spreading, dipping, or another meal.
- Arrange the carrots – Start with the longest carrots in the center and work toward the sides. Cut any pieces that are too long to fit. Arrange the carrots until the center is full and the béchamel is mostly covered.
- Fold the edges – Fold the edges of the dough over the carrots. For a decorative finish, fold a small piece of dough inward, place your finger beside it, and fold the neighboring section in the same direction. Continue around the entire galette.
- Finish with the glaze – Take the reserved liquid from cooking the carrots and gently brush or drizzle it over the exposed carrots and crust. Add chopped oregano, thyme, or rosemary if desired (or dry herbs).
- Bake – Bake for 20–25 minutes, until the crust is golden brown and cooked through.
- Cool and serve – Remove from the oven and sprinkle with more fresh herbs if desired. Let the galette cool before slicing and serving.
Notes
- Dough: This recipe uses my Olive Oil & Wholegrain Spelt Galette Dough. You can prepare the dough in advance, which makes assembling this galette even easier.
- Flour: The dough contains wholegrain spelt flour. I haven’t tested it with gluten-free flour, so I can’t guarantee the same result with a gluten-free substitution.
- Nut-Free: Replace the cashews and almonds with firm tofu and blend until completely smooth. This is the nut-free alternative I recommend.
- Béchamel leftovers: You may have some béchamel left over. Store it separately and use it as a creamy pasta sauce, spread, dip, or sauce for roasted vegetables.
- Gochujang: Different brands vary in heat and ingredients. Check the label if you’re avoiding garlic and adjust the amount according to how spicy you like your food.
- Storage: Store the cooled galette in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in the oven or air fryer until warmed through and the crust becomes crisp again. It can also be enjoyed cold or at room temperature.
- Serving: Serve with a fresh green salad, roasted vegetables, or a simple bean or lentil salad. It’s especially nice as a centerpiece for brunch, lunch, or dinner with guests.
