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Sumac, potato & root vegetables Galette

I can have soup for lunch and feel completely satisfied, especially if it is lentil soup, it is so filling and nutritious. But this is not the case for my husband, for him soup is soup even if it is made of all the imaginable ingredients! He's got to chew on something! right?

So yesterday I started thinking of something that goes so perfectly with a big bowl of warm soup! and then, thanks to my inspiring IG friend Maya, I found it!

What is better than a savory Galette to accompany your soup?! you can even dip it in! Oh my!

I intuitively mixed some flours together and stir fried some veggies for the filling!

And it worked, hubby loved it! We all did! It was so filling, grounding and delicious!

Using some root vegetables, potatoes, leeks and sumac, these Galette are so earthy and grounding!

As the weather is cooling down at this time of the year, eating more root vegetables can help our bodies feel warm and centered just as these vegetables are centered in the earth, inside the soil which also make them absorb a great amount of nutrients!

As for the sumac, which is so essential to this recipe, it takes the flavors and earthiness of this dish to another level, softening & balancing the roots flavors.

Using this amazing spice in this recipe is inspired by my hometown cuisine - Lebanon- where we use sumac in spinach Fatayer for a citrus-y taste!

P.S: be aware of the Galette addiction! You can fill it with anything you like, from savory to sweet, anything! Just make sure the filling is not too wet!


Prep time: 30 mins

stir frying time: 15 mins

baking time 35 mins

total time:


For the veggies filling:

- 1 leek, diced

- 2 cups of russet potatoes, diced

- 2 carrots, cut into thin rounds

- 1 small daikon, cut into thin rounds

- 1 small turnip, cut into thin rounds

- 2 cups of small crimini mushroom buttons (or any other type of mushrooms)

- 2 tbsp of avocado oil

- 2 tbsp sumac

For the crust:

- 1 cup of sprouted buckwheat flour

- 1 cup of arrowroot flour

- 1 tsp of celtic sea salt

- 1 tbsp pf psyllum husk diluted in 3 tbsp of hot water

- 2/3 cup pf lukewarm water

- 1/2 tsp of dried thyme


For the filling:

In a large skillet, heat the oil over medium flame, until shimmering.

Add the leeks and saute until sizzling, add a pinch of salt and stir.

Add potato cubes and saute for 4 minutes with a pinch of salt.

Add carrots, daikon and turnips and saute for 2 minutes.

Add mushrooms and let everything simmer for 5 minutes on medium to low flame, uncovered.

Turn off the heat, add sumac and mix well to coat all the veggies with the delicious spice.

To make the crust:

Mix the flours and salt together in a medium size bowl.

Dilute the psyllum husk granules in the hot water until a gel is formed.

Make hole in the center and add the water and psyllum husk paste.

Mix using a spatula until crumbly.

The, using your hands, knead the dough for a minute until all the ingredients are well incorporated.

Preheat oven at 375 F.

Turn dough onto clean work surface.

The dough should be a perfect consistency, not too dry, and not moist, more on the dry side but still soft, malleable and easy to roll.

Divide the dough into 4 equal balls.

Roll each one into a flat disc, using a rolling pin, about 1/8 inch thick, the less thick the better for a crispy crust.

lift the dough circle and place on a baking sheet lined with parchment paper.

Add filling to the middle, leaving a 1 inch border.

Gently fold the pastry over the veggies.

Brush pastry with coconut oil or vegan butter.

Bake for 35 to 40 minutes.

Broil for a minute or 2 until golden brown.

Serve warm with extra sumac on top.

Makes 4 galettes!

If you recreate this recipe, don't forget to snap a picture and tag me on instagram using @nathaliesader / #nathaliesader in your caption!



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