Purple Cabbage & Sherry Autumn Galette (Gluten & Dairy-Free)

This is my love letter to autumn — a rustic, gluten-free galette that captures the season’s richness and depth. The sweetness of slow-cooked purple cabbage, the earthiness of leeks, and a splash of Spanish sherry all nestled into a quinoa flour crust. It’s the kind of dish that makes you want to light a candle and lean into the shorter days. Nourishing, grounding, and bursting with colour — a celebration of fall, even if the weather hasn’t caught up yet.

Season: Autumn (best from mid-September to late November)

Preparation time: 20 mins

Cooking Time: 40 mins

Ingredients for one medium galette (for 2):

For the crust:

• 1 cup quinoa flour

• 1/2 cup almond flour (or more quinoa flour)

• 1/4 tsp sea salt

• 1/4 cup vegan butter (or solid coconut oil)

• 2–3 tbsp olive oil

• Cold water, as needed to bind

  
  

For the filling:

• 1 small head of purple cabbage, thinly sliced

• 1 leek, cleaned and thinly sliced

• 1 tbsp olive oil

• 2 tbsp Spanish sherry (or balsamic vinegar)

• Salt and black pepper, to taste

• Fresh rosemary or thyme (optional)

  
  

Step-by-step cooking process:

1. Make the dough. In a bowl, mix the flours and salt. Add the vegan butter and olive oil and mix until crumbly. Gradually add cold water until it forms a dough. Shape into a disc, wrap, and chill while you prepare the filling.

2. Prepare the filling. Heat olive oil in a large pan. Sauté leeks for 3–4 minutes until soft. Add cabbage, a splash of sherry, salt, and pepper. Cook gently over medium-low heat for 10–15 minutes, stirring occasionally, until tender and slightly caramelized.

3. Assemble. Preheat oven to 180°C (355°F). Roll out the dough between parchment sheets into a rough circle. Spread the cabbage mixture in the centre, leaving about 2 fingers at the edges. Fold the edges over the filling, rustic-style.

4. Bake. Bake for 35–40 minutes or until the crust is golden. Let cool slightly before slicing.

   
   

Optional Add-ons:

• Crumbled vegan feta or goat cheese if not dairy-free

• Toasted walnuts or sunflower seeds for crunch

• Extra rosemary for garnish