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.