Vegan Filo Galette with Courgette & Kale and Tahini Dressing

Serves 2-4
Total Time
45 Minutes 15-20 min cooking time
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
Step 1

Preheat the oven to 200°C/400°F.

Step 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.

Step 3

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

Step 4

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

Step 5

Remove from heat and allow to cool.

Step 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.

Step 7

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

Step 8

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

Step 9

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

Step 10

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

Step 11

While it’s cooking make the Tahini dressing.

Step 12

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

Step 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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