Enjoy some fresh flavours from the summer garden wrapped in a flaky, flaxseed pastry and layered with Roasted Garlic Cashew Cream!
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| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
galettes
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Ingredients
- 1 recipe flax seed pastry (below)
- 1/2 cup roasted garlic cashew cream or any herbed vegan cream cheeze
- 2 cups thinly sliced summer squash I used the yellow Scallopini or Patty Pan squash but you could sub zucchini.
- 1 medium sweet onion
- 2 cloves garlic minced
- 1 Tablespoon fresh basil chopped
- 1/2 cup sliced sweet peppers
- 2 Tablespoons chopped chives
- extra chopped sweet pepper for serving
Flaxseed Pastry
- 2 cups all purpose flour unbleached
- 1/2 cup Earth Balance cold
- 1/4 teaspoon salt
- 2 Tablespoons whole flax seeds
- 1/4 cup ice water
Ingredients
Flaxseed Pastry
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Rate this recipe!
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Instructions
Flaky Flaxseed Pastry
- Combine flour, salt and flaxseeds in a large bowl. Cut in the Earth Balance until the mixture is evenly crumbly. Add 1/4 cup ice water and gently toss. Be careful not to overwork pastry dough.
- Wrap the pastry ball and place in fridge to chill for at least 30 minutes. You can make this the day ahead!
Roasted Garlic Cashew Cream
- Make Roasted Garlic Cashew Cream (click on link ) or any flavourful alternative. This will keep well for several days and can be frozen.
Galette Filling
- In a heavy pan, over medium heat, cook onions and minced garlic with a little oil until onions have caramelized. Stir to ensure garlic doesn't burn. Stir in the chopped fresh basil. Season with salt and pepper to taste.
- Slice squash into thin pieces.
Galette Creation
- Divide the pastry in half. Between two sheets of parchment paper, roll out each half into a 10 inch circle.
- Spread a thin layer of the garlic cream over the circle, leaving a 2 inch area around the edges. You can also choose to drizzle a thinned out version over the top of the veggies before cooking. If you love garlic, do both!!
- Sprinkle half the onions/garlic over the pastry circle base, again, leaving a clear 2 inch border. Arrange the slices of squash and the sliced peppers over the cream. Sprinkle on the chives.
- Now fold up the edges of the pastry, pleating the pastry as you create the galette. The center is left open to display the veggies. This doesn't have to be neat! Rustic looks great!
- Brush the exposed pastry with a little aquafaba or plant milk.
- Repeat with second half of dough.
- Chill the constructed galette for a few minutes or for a few hours. When ready, bake in a 375 degree oven for about 30 minutes. Make sure the bottom is well-browned.
- This is best served warm, but can also be served at room temperature or even cold. Enjoy!
Recipe Notes
Layers of goodness! Fold in the sides to make a summer veggie masterpiece! I would serve this with a tossed green salad. Enjoy!
