Before starting, cut the butter into cubes and set it in the freezer for 20-30 minutes. Then, in a measuring cup combine some ice and water. You’ll need enough ice water so you can measure out 5-6 tablespoons from it.

In the bowl of the food processor, combine the flour, sugar, and salt.

When the butter is frozen, add it to the dry ingredients. Pulse until you get pea size pieces of butter. 

Next, run the food processor on low, and add the ice water, 1 tablespoon at a time until it starts to clump together. Depending on your flour, you might need more or less. You don’t want the dough to be too wet or too dry. I used 6 tablespoons of water.

Once the dough starts to clump together, stop there. Don’t pulse any further or you’ll start working the gluten. Transfer the dough to a work surface, and lightly knead with your hands until you get a cohesive dough. 

Shape the dough into a 1-inch disk and wrap it in saran wrap or place it into a reusable zip bag. Place it in the fridge to chill for 30 minutes to an hour.

Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add mushrooms, spreading them evenly across the pan.

Sauté the mushrooms, stirring occasionally, until they’ve released their moisture, shrink down in size, and have slightly caramelized. Lightly season with salt and pepper. 

Transfer the mushrooms to a large bowl and allow it to cool.

Next, reduce the heat to medium, and add another tablespoon of olive oil to the pan. Cook the garlic until fragrant, careful not to burn them.  Add in the spinach, and toss it in with the garlic and cook until just wilted. Remove from the pan and add it to the bowl with the mushrooms.

Lastly, cook the artichokes for about 2 minutes, season with salt, pepper, and lemon juice. Remove from the pan and add to the bowl.

To the bowl, crumble in the vegan cheese and mix it together with the vegetables until well combined. Then season it with the dried herbs, oregano, thyme, and parsley. Add more salt and pepper if needed.

Transfer the vegetables to a large sheet pan to cool quickly. Spreading it across the baking sheet and into an even layer. Allow mixture to come to room temperature before assembly. 

As the vegetable mixture cools, preheat the oven to 375° degrees. Line a sheet pan with parchment paper and set aside.

Prep a large baking sheet pan with parchment paper.

When your dough is cold, transfer the dough onto a floured work surface. Flour the top of the dough and your rolling pin. Roll your dough by starting from the center and working outwards in all directions. Occasionally turn and flour the bottom of the dough so it doesn’t stick to the work surface. 

Roll the dough into a 14-inch rough circle. Gently lift the pie crust from the work surface by wrapping it onto the rolling pin. Starting from one end to the other end. 

Transfer the dough to the prepared baking sheet pan. 

Spoon the cooled vegetable filling to the center of the dough. Spreading it into a thick even layer, leaving a 2-inch border all around. 

Fold and pleat the edges of the dough over the filling. I like to use parchment paper to help pick up the dough and fold it over.  Leave the center exposed. 

Brush the edges with non-dairy milk, and bake for 40-55 minutes, or until the crust golden brown in color.

Allow the galette to cool on the pan for about 10 minutes. Then, using the parchment paper, carefully slide it to a cooling rack to cool for another 10 minutes before serving. Enjoy!