Summer Galette
Ingredients
For the dough:
- ¾ cup all-purpose flour
- ¼ tsp salt
- 70g cold vegan butter, cut into small cubes
- 2 tbsp ice-cold water
For the filling/topping:
- 75g vegan feta
- 1 tbsp lemon juice
- ¼ tsp lemon zest
- Salt and pepper
- 1 tbsp olive oil
- 2 tbsp rosemary, chopped
- 1 zucchini, sliced
- 1 sweet potato, cubed
- 1 broccoli, cut into florets
- 1/2 cups frozen peas
Method
- To make the dough, place the flour and salt in a food processor. Add the cubed butter and pulse for 20 seconds until the butter resembles coarse breadcrumbs
- Add in 2 tbsp ice-cold water, one at a time, until the mixture starts to come together.
- Split the dough into 3 even balls, place into a bowl, cover and refrigerate for at least 1 hour. Remove from the fridge 10 minutes before you are ready to roll it out.
- To make the filling, preheat the oven to 180 degrees.
- Slice your vegetables and spread them onto a lined baking tray. Drizzle over 1 tbsp oil, 1 tbsp rosemary and 1 tsp salt. Roast for 20 minutes until tender then remove from the oven and leave to cool.
- Stir the vegan feta, lemon juice and lemon zest in a bowl and season with salt and pepper.
- Roll the galette dough out into three circles on a lightly floured surface and then transfer onto a lined baking tray.
- Spread the feta mixture evenly over the galette dough leaving a 3cm border. Arrange the vegetables over the cheese and sprinkle over the remaining chopped rosemary.
- Fold the pastry border over the vegetables, pleating the dough as you go around.
- Bake for 30-40 minutes or until the crust turns golden brown. Cool on a wire rack for 5 mins before serving and top with extra vegan feta.
