Savoury Roasted Vegetable Galette (Gluten Free, Vegan)

Pastry

• 1.75 cups plain, gluten free flour
• 1.5 tsp xanthan gum
• 0.75 cup frozen plant based Nuttelex
• 0.5 cup iced water (use more if needed)
• coconut milk for brushing edges

Vegetable Topping

• 1 medium, very thinly sliced sweet potato
• 1 medium zucchini sliced diagonally
• 1 cup button mushrooms
• 1 bunch of fresh asparagus cut into index-finger sized pieces
• 0.5 red capsicum cut in big pieces
• 1 small red onion, cut in wedges
• 1.5 tbsp nutritional yeast
• 4 tbsp olive oil
• 0.5 cup bio feta non dairy/vegan
• 1 bunch baby truss tomatoes

Pastry

1. In a bowl, sift dry ingredients and mix with a fork.
2. Add the frozen Nuttelex and, using the fork, break into the flour mixture. It should start looking crumbly.
3. Add the iced water and combine with the fork. If the dough seems dry, add some more water until the mixture can hold its shape.
4. Put the dough on some cling film and flatten with your hands. Put in the fridge to rest for 30 - 40 minutes.

Vegetable Topping

1. While the dough is resting, pre-heat the oven to 180°C.
2. Chop the vegetables as listed in the ingredient section and have ready.
3. Take dough out of the fridge and flatten it between two sheets of baking paper.
4. Scatter the crumbled feta on the base, leaving a 4cm gap around the edges for folding.
5. Add sweet potato slices, and continue to layer all veggies in any order you like. Just make sure the baby tomatoes are on the top!
6. Fold over the edges of the pastry, and brush with coconut milk.
7. Bake in the oven for 45 minutes.