Figs and Brie Galette
Savory-Sweet Vegan Galette with Figs, Vegan Brie, and Walnut-Tofu Crust
There is something magical about baking with plant-based ingredients when you understand the science behind them. If you have ever tried making a gluten-free pastry, you probably know the struggle: it tends to crack, crumble, and refuse to roll out smoothly.
As a vegan pastry chef, I love solving these exact technical puzzles. By introducing firm tofu and a touch of soy yogurtdirectly into the dough matrix, we achieve a breakthrough. The plant proteins provide incredible elasticity and structure, making the dough an absolute dream to roll out-no tearing, no frustration. Paired with rich vegan brie, fresh figs, and crunchy walnuts, this galette strikes the ultimate balance between sophisticated fine-pâtisserie and wholesome comfort food.
For the High-Protein, Gluten-Free Dough:
Firm tofu – 100 g
Soy yogurt – 30 g
Water – 15 g
Agave syrup – 30 g
Refined coconut oil – 40 g (melted but not hot)
Allulose – 15 g
Brown rice flour – 100 g
Chickpea flour – 15 g
Almond flour – 80 g
Tapioca starch – 40 g
Salt – 1 g
For the Filling & Decor:
Figs – 200 g (sliced)
Vegan brie – 150 g (sliced)
Walnuts – 20 g (chopped)
Almond flakes – 30 g (for the crust edge)
📋 Recipe Overview
⏱ Prep Time: 20 mins (+ 30 mins chilling)
🔥 Bake Time: 45 mins
🍽 Servings: 6–8 slices
🌱 Dietary: Vegan, Gluten-Free, Refined Sugar-Free, Lactose-Free, High-Protein
Step-by-Step Method
Place the firm tofu, soy yogurt, water, agave syrup, refined coconut oil, and allulose into a food processor. Blend until the mixture reaches a completely smooth, emulsified, and creamy consistency.
In a separate large bowl, whisk together all the dry ingredients-brown rice flour, chickpea flour, almond flour, tapioca starch, and salt-ensuring you exclude the almond flakes.
Pour the wet tofu mixture into the dry ingredients and mix thoroughly until a cohesive, soft dough forms.
Wrap the kneaded dough tightly in plastic wrap and place it in the refrigerator to chill for 30 minutes to allow the flours to hydrate and the coconut oil to firm up.
Roll out the chilled dough into an even, flat sheet directly on a piece of parchment paper to prevent tearing.
Arrange the sliced vegan brie evenly across the center of the dough, leaving a clean 3-4 cm border around the edges, and top the cheese generously with sliced figs.
Scatter the chopped walnuts over the filling, then gently fold the bare edges of the dough up and over the fruit and cheese to form your galette.
Scatter the almond flakes all along the folded outer edges of the dough.
Bake at 170°C for 45 minutes until the crust turns golden brown and firm, and the filling is bubbling. Let it cool completely before slicing so the structure can fully set.
Chef’s Secrets & Troubleshooting
Why tofu in pastry? Traditional gluten-free pastries lack the structural protein network of wheat. By blending high-protein firm tofu into the fat-and-liquid base, we introduce plant proteins that coagulate gently during baking, giving the dough a robust yet tender crumb that holds its shape.
Storage: Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 150°C for 5-10 minutes to bring back that freshly-baked crunch.
