Let's Begin!

Dough

• In the bowl of a food processor, combine the flour, cornmeal, thyme, rosemary, salt, and pepper. Pulse a few times to combine.
• Add the vegan butter and pulse until the butter is mixed in the flour mixture, but not entirely. Just until the butters are about the size of peas.
• With the food processor’s motor running, drizzle in the ice cold water through the feed tube. Once you’ve poured the water, stop the motor and then start hitting the pulse button until the dough comes together into a ball. Be careful not to over mix the dough.
• turn the dough out onto the counter and form it into a disc. Wrap the dough tightly with plastic wrap, and let it rest in the fridge for about an hour.

Filling

• Preheat oven to 400°F. Line a baking sheet with parchment paper.
• Scatter the sliced squash out on a baking sheet and toss with ½ tablespoon of the olive oil, salt, and pepper. Once coated, spread it out in a single layer and bake until just tender, about 20 minutes. Remove the squash from the oven and let it cool.
• In a pan over medium heat, cook the onions in olive oil, until it is caramelized and jammy. Let cool completely.
• In a large bowl, gently toss the cooked squash, caramelized onion, salt, pepper, and remaining olive oil. once the filling is evenly mixed, set aside.

Let's Assemble!

• On a lightly floured surface, lay down the chilled dough, then evenly roll it out in a circle shape that’s roughly 11 inches in diameter. The crust may split on the edges as you roll. This is fine! Just grab some overhang pieces, patch up the cracks, and roll over to seal them up.
• Line a baking sheet with parchment paper, then carefully transfer the dough by rolling it up on a floured rolling pin, then smooth the dough after being transferred.
• Spoon the Dijon mustard directly onto the rolled out dough and spread it around evenly, leaving a 2-inch radius around the outside.
• Layer the butternut and onion filling on top, leaving a 2 inch radius around the outside as well. The filling should be an even thickness.
• Starting with one side, gently lift and press the crust up onto the filling to enclose it.
• Brush off any excess flour from the folded up crust. Then, brush the edges of exposed crust dough with almond milk and sprinkle evenly with the sesame seeds.

Let's bake and serve!

• Bake the galette for 25-30 minutes, rotating your baking sheet at the 15 minute mark. Bake until the filing is very tender and the crust is deep golden brown on all sides.
• Sprinkle the crumbled vegan cheese on top. Cut the galette into slices and serve warm.
• Enjoy with family and friends!