savoury parsnip & leek galette
An easy and delicious savoury free-form pastry filled with a creamy leek filling and crispy parsnips.
Equipment
- Mandoline
- food processor
Ingredients
Dough:
- 128 grams all-purpose flour
- 128 grams whole wheat flour
- 6 grams salt
- 168 grams vegan butter chilled and cut into pieces
- 15 ml apple cider vinegar
Filling:
- 400 grams parsnips thinly sliced/ mandolin
- 200 grams leeks
- 4 grams garlic minced
- 5 grams dried tarragon
- 100 grams cashews
- 100 ml non dairy milk
Instructions
Dough
- Combine flour and salt in a food processor and pulse to combine. Add in vegan butter and pulse until the mixture turns into a coarse meal.
- Slowly drizzle in 60 ml of cold water until the dough just comes together. Round into a large ball and wrap in plastic wrap and refrigerate for at least two hours.
Filling
- Meanwhile, soak the cashews in boiling water for a minimum of 30 minutes. Once done soaking, blend the cashews and non-dairy milk in a high-speed blender until homogenous.
- Heat one tablespoon of olive oil a pan over medium heat and sauté the leeks until slightly translucent, about five to six minutes. Add in the tarragon for the last minute. And mix until incorporated.
- Switch off the heat and mix in the cashew mixture.
Assembly
- Once the dough has chilled, remove it from the refrigerator and preheat oven to 190°C.
- Turn out onto a floured work surface and roll the dough into a 25 cm (10-inch) circle. Transfer to the baking tray.
- Spread the filling over the crust, leaving an edge of roughly four cm (1 ½ inches).
- Then neatly arrange the parsnips in a spiral pattern moving outward.
- Refrigerate for 15 minutes.
- Fold up the edges of the dough up and over the filling, overlapping as needed, then brush with non-dairy milk.
- Bake galette, rotating once, for about 35 minutes or until crust is golden brown and cooked through.
Nutrition
Serving: 2piecesCalories: 731kcalCarbohydrates: 82gProtein: 15gFat: 40gSaturated Fat: 9gSodium: 891mgPotassium: 865mgFiber: 11gSugar: 9gVitamin A: 2588IUVitamin C: 26mgCalcium: 140mgIron: 6mg
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