Vegan Filo Galette with Courgette & Kale and Tahini Dressing

Preheat the oven to 200°C/400°F.

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.

Add the prepared Kale and cook, stirring often, for a few minutes until wilted.

Add the coconut yoghurt and a good pinch of sea salt and freshly ground pepper to taste.

Remove from heat and allow to cool.

Prepared a baking tray with a large sheet of baking paper layer the filo pastry, remembering to brush each layer with non dairy butter.

In the centre of the pastry sprinkle a generous amount of vegan mozzarella cheese.

Add the kale mixture and then place the batons of courgettes in a circle.

Carefully fold the edges of the pastry to make a circle pastry case.

Brush with your non dairy spread and place in the oven for 15-20 minutes until golden brown.

While it’s cooking make the Tahini dressing.

Place the tahini, garlic, lemon juice, S&P into a blender or Nutribullet and add four tbsp warm water, blend and taste.

When the Galette is done, place on a flat plate, sprinkle with freshly chopped chives and drizzle with tahini dressing.