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

  1. 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
  2. Add in 2 tbsp ice-cold water, one at a time, until the mixture starts to come together.
  3. 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.
  4. To make the filling, preheat the oven to 180 degrees.
  5. 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.
  6. Stir the vegan feta, lemon juice and lemon zest in a bowl and season with salt and pepper.
  7. Roll the galette dough out into three circles on a lightly floured surface and then transfer onto a lined baking tray.
  8. 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.
  9. Fold the pastry border over the vegetables, pleating the dough as you go around.
  10. 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.