Vegan Filo Galette with Courgette & Kale and Tahini Dressing |
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Total Time: 45 Minutes
15-20 min cooking time
Serves 2-4


For The Galette, You'll Need::
  • 2 large courgettes, cut into batons
  • 1 onion, chopped
  • 2 cloves of garlic, minced or grated
  • 4 cups of curly kale, woody stems removed and roughly chopped
  • 2 tbsp of coconut oil
  • 5 tbsp of coconut yoghurt
  • Juice of ½ a lemon
  • 3 tbsp of grated vegan mozzarella (optional)
  • Salt & Pepper
  • 1 packet of filo pastry
  • Non-dairy butter for brushing the pastry
  • Fresh Chives, chopped
For The Tahini Dressing, You'll Need::
  • 3 tbsp of Tahini
  • 1 clove of garlic, minced
  • The juice of ½ a lemon
  • 160ml of hot water


  1. Preheat the oven to 200°C/400°F.
  2. Make the Galette filling first. Heat the oil in a heavy based frying pan, then add the onion for three minutes until translucent. Add the garlic and cook for a further minute.
  3. Add the prepared Kale and cook, stirring often, for a few minutes until wilted.
  4. Add the coconut yoghurt and a good pinch of sea salt and freshly ground pepper to taste.
  5. Remove from heat and allow to cool.
  6. Prepared a baking tray with a large sheet of baking paper layer the filo pastry, remembering to brush each layer with non dairy butter.
  7. In the centre of the pastry sprinkle a generous amount of vegan mozzarella cheese.
  8. Add the kale mixture and then place the batons of courgettes in a circle.
  9. Carefully fold the edges of the pastry to make a circle pastry case.
  10. Brush with your non dairy spread and place in the oven for 15-20 minutes until golden brown.
  11. While it’s cooking make the Tahini dressing.
  12. Place the tahini, garlic, lemon juice, S&P into a blender or Nutribullet and add four tbsp warm water, blend and taste.
  13. When the Galette is done, place on a flat plate, sprinkle with freshly chopped chives and drizzle with tahini dressing.

Recipe courtesy of The Conscientious Cook - nutrient rich food for a healthy and happy lifestyle

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