July 28, 2019
This tasty roast veg galette is the perfect weekender dish. ... super simple, flavour-filled with minimal fuss or mess. Another great #OnePotWonder (ok, technically a tray)
Pastry
1 3/4 cup plain, gluten free flour
3/4 cup frozen plant based Nuttelex
1/2 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 bunch of fresh asparagus cut into index-finger sized pieces
1/2 red capsicum cut in big pieces
1 small red onion, cut in wedges
Pastry
1In a bowl, sift dry ingredients and mix with a fork.
2Add the frozen Nuttelex and, using the fork, break into the flour mixture. It should start looking crumbly.
3Add the iced water and combine with the fork. If the dough seems dry, add some more water until the mixture can hold its shape.
4Put the dough on some cling film and flatten with your hands. Put in the fridge to rest for 30 - 40 minutes.
Vegetable Topping
1While the dough is resting, pre-heat the oven to 180°C.
2Chop the vegetables as listed in the ingredient section and have ready.
3Take dough out of the fridge and flatten it between two sheets of baking paper.
4Scatter the crumbled feta on the base, leaving a 4cm gap around the edges for folding.
5Add sweet potato slices, and continue to layer all veggies in any order you like. Just make sure the baby tomatoes are on the top!
6Fold over the edges of the pastry, and brush with coconut milk.
7Bake in the oven for 45 minutes.