Vegan vegetable galette

Plant-basedRecipes

Vegan vegetable galette-melt-in-mouth tart made with wonderful fennel, potatoes and creamy cheesy filling.

5 from 1 vote

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Prep Time 40

Cook Time 1

Course Main Course

Cuisine French

Servings

Calories 461 kcal

Ingredients

For the pastry

300 g flour
175 g vegan butter
1 tbsp vegan cheese (shredded)
1 tsp fresh thyme
3 tbsp fresh water

For the filling:

1 bulb fennel
2 potatoes
2 garlic cloves
1 tbsp olive oil
1/4 bulb broccoli
1 tbsp fresh thyme
3 tbsp vegan yoghurt
2 tbsp coconut cream
3 tbsp vegan cheese (shredded)
1 tsp pine nuts (optional)

Instructions

In a large bowl mix flour and butter until breadcrumbs consistency achieved. Stir in vegan cheese, thyme, water. Bring together into a soft dough. Shape into a disc. Chill for 30min.
In a large pan fry fennel (chopped), potatoes (chopped), garlic and thyme and salt until golden colour.
Preheat the oven 365F.
Roll out the pastry between two sheets of baking parchment paper.
Remove the top sheet of parchment. Pile the veggies into the middle of the pastry, leaving a 1-2 inch border. Fold the pastry edges into the middle.
Whisk together coconut cream, vegan yoghurt,chopped brocolli and vegan cheese.
Add spoonfuls of the mix among the vegetables. Add thyme and pine nuts.
Bake 30-40 min until the pastry is crisp and golden.

Nutrition

Calories: 461kcalCarbohydrates: 55gProtein: 8gFat: 24gSaturated Fat: 7gTrans Fat: 1gSodium: 215mgPotassium: 562mgFiber: 5gSugar: 1gVitamin A: 1324IUVitamin C: 24mgCalcium: 51mgIron: 4mg

Keyword galette, vegan galette, vegetable galette