Rosemary Lavender Galette Filled with Pears, Walnuts and Herbed Vegan Cheese

This galette is both savory and sweet. A flaky rosemary and lavender crust. The sweet pears compliment the salty herbed vegan cheese. The walnuts add a nice crunch. A drizzle of vegan BeeFree Honey is the perfect finishing touch.

For the crust:

3 cups all-purpose flour

1 teaspoon chopped rosemary

1 teaspoon chopped lavender leaves

1 tablespoons sugar

1/2 teaspoon salt

1/2 teaspoon cracked pepper

16 tablespoons vegan butter, cubed and chilled well

1/2 cup ice water

Combine flour, rosemary, lavender, salt, and pepper in a food processor. Add in the cold cubed vegan butter. Pulse about 15 to 20 times till butter is cut in and mixture is crumbly. Slowly add in the ice cold water while pulsing till dough forms. Wrap in plastic wrap and let chill for at least 30 minutes.

Preheat the oven to 400 degrees F. 

For the filling:

1/4 to 1/2 cup vegan cream cheese

1/4 cup crushed walnuts

2 pears, thinly sliced with skins left on

2 tablespoons vegan herb cheese (I used TreeLine and KiteHill which I get at WholeFoods)

1/2 teaspoon chopped rosemary

1/2 teaspoons chopped lavender leaves

salt and pepper

Roll out the chilled dough into a large 1/4 inch thick circle. Spread vegan cream cheese in the center of the dough, leaving about a 1-inch ring around the edge free of cream cheese. My favorite vegan cream cheese either the Trader Joes brand or the KiteHill brand. Sprinkle half of the crushed walnuts over the cream cheese. Arrange thin pear slices over the cream cheese starting in the middle. Sprinkle the rest of the crushed walnuts along with the chopped herbs over the top of the pears. 

Drop small little spoonfuls of the vegan herb cheese over the tart. Begin to fold up the edges of the tart, slightly overlapping itself. Leave about a 4 to 5 inch circle open in the middle so you can see the pears.]

Vegan pie crust tends to not brown that much so my vegan egg wash really helps with that! I use equal parts of The Vegg vegan egg yolk replacer powder, soy milk, melted vegan butter, and sugar. I whisk them together and brush over the crust before baking.  Finish off with some more fresh cracked pepper over the whole tart. 

Bake in preheated oven for 30 to 40 minutes till browned. Let cool slightly before serving. Drizzle with vegan BeeFree Honee made from apples.