Vegan Carrot Galette
Roasted Carrots, Carrot-Apple Butter, Carrot Ice Cream, Crème Anglaise, Pepitas
Chef Lars Varley of HAGS | New York
Adapted by StarChefs | March 2025 | Photo: Alexander Zeren
INGREDIENTS
Crust:
Yield: 1 serving
200 grams all-purpose flour
50 grams rye flour
30 grams granulated sugar
30 grams ground pepitas
3 grams kosher salt
4 ounces cubed vegan butter
Carrot-Apple Butter:
Yield: 1 quart
1 pound apples, chopped
1 pound carrots, chopped
6 ounces ginger kombucha
2 ounces apple cider vinegar
120 grams brown sugar
2 grams ground cinnamon
2 grams kosher salt
120 grams reduced carrot juice
4 ounces cubed vegan butter
Carrot Ice Cream:
Yield: 1 quart
200 grams roasted carrots, sliced
250 grams coconut milk
250 grams vegan heavy cream
80 grams granulated sugar
80 grams glucose syrup
20 grams vanilla paste
6 grams kosher salt
60 grams orange juice
60 grams aquavit
1 gram ground cinnamon
1 gram vegan lactic acid
200 grams reduced carrot juice
20 grams carrot powder
2 grams xanthan gum
Crème Anglaise:
Yield: 1 pint
12 grams cornstarch
360 grams soy milk
45 grams maple syrup
10 grams vanilla paste
2 grams kosher salt
Carrot Medallions:
Yield: 1 serving
8 rainbow carrots, cut into ⅛-inch-thick coins
50 grams granulated sugar
2 grams kosher salt
2 ounces melted vegan butter
Carrot Galette:
Yield: 1 serving
1 ounce soy milk
Finishing salt
To Assemble and Serve:
Yield: 1 serving
Pepitas
Pepita oil
METHOD
For the Crust:
In a large mixing bowl, combine flours, sugar, pepitas, and salt. Add butter and, using your hands, mix until a wet sand consistency is achieved. Add 1 ounce cold water and mix until a shaggy dough forms. Wrap dough in plastic wrap and refrigerate 6 hours. Once proofed, let dough sit 10 minutes at room temperature. Place pepitas on a parchment-lined half sheet tray in an even layer. Set aside. Transfer dough to a floured sheet of parchment paper. Roll out into a ¼-inch-thick round. Using a 14-inch-wide circle cutter, cut out rounds. Lay over pepitas on sheet tray. Refrigerate.
For the Carrot-Apple Butter:
In a pot over medium-high heat, bring apples, carrots, kombucha, vinegar, and 12 ounces water to a boil. Reduce heat and let simmer 30 minutes, or until apples are tender and liquid has reduced. Transfer mixture to a Vitamix Commercial blender and purée until an applesauce consistency is achieved. Strain into a saucepan over low heat. Stir in sugar, cinnamon, and salt. Cook 30 minutes, stirring occasionally. Transfer to a Vitamix Commercial blender. Add carrot juice and blend until smooth. Working in batches, add butter, blending until mixture has fully emulsified. Transfer to an airtight container and refrigerate.
For the Carrot Ice Cream:
In a Vitamix Commercial blender, add coconut milk, heavy cream, roasted carrots, sugar, glucose syrup, orange juice, aquavit, salt, cinnamon, and lactic acid. Blend until smooth. Add carrot juice and carrot powder. Blend 3 minutes, or until mixture is smooth and a bright orange color is achieved. Add xanthan gum and purée additional 30 seconds. Transfer mixture to an ice cream machine and process according to manufacturer’s instructions. Transfer to an airtight container and freeze.
For the Crème Anglaise:
In a mixing bowl, whisk to combine cornstarch and 50 grams soy milk. Transfer to a pot over medium heat. Add remaining soy milk, maple syrup, vanilla, and salt. Cook 10 minutes, or until mixture has thickened. Remove from heat and let cool. Transfer to a Vitamix Commercial blender and blend until smooth. Transfer to a squeeze bottle and refrigerate.
For the Carrot Medallions:
In a mixing bowl, combine all ingredients. Set aside.
For the Carrot Galette:
Heat oven to 350°F. Place 1 round Crust on a clean work surface. Brush with Carrot-Apple Butter, making sure to leave the outer edges bare. Top with Carrot Medallions until Crust is completely covered. Using a small knife, cut 12 slits evenly along the rim of the Crust. Brush with soy milk, then fold pieces of Crust over each other to overlap. Season with salt. Transfer to a sheet tray and refrigerate 20 minutes. Once cooled, bake 45 minutes, or until golden brown. Let cool.
To Assemble and Serve:
Transfer 1 slice Carrot Galette to a serving plate. Drizzle with pepita oil. Place 1 scoop Carrot Ice Cream next to Carrot Galette. Top with Crème Anglaise and pepitas. Pipe 3 dots Carrot-Apple Butter around on plate and finish with an additional drizzle pepita oil.
