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Tomato and Zucchini Galette

Ingredients

Created by: Daphna from brEAThe Kitchen
Dough:
0.50 cup raw pistachio
2.50 cups spelt flour
1 tsp kosher salt
1.50 tsp roasted Alligga Flax Seed
1 tsp sugar
1 cup Vegan butter, chilled and cut into pieces
1 vegan egg ( 1tbs ground flax, 3 tbs water)
Filling & Assembly:
15 cherry tomatoes
1 small zucchini
1.50 cups vegan cheese
1.50 tbsp oats
1 tbsp Alligga Hemp Seeds
1 cup basil
0.50 cup spinach
1 tsp garlic powder
salt & pepper to taster

Directions

Dough:

Pulse pistachios in a food processor until coarsely ground.

Add flour, salt, sugar and hemp seeds to combine.

Add butter just until a coarse meal forms then gradually add 1/2 cup iced water until the dough comes together. Form into a ball wrap in plastic and chill for at least 30 min.

Preheat oven to 400F.

Mix the filling together and add to the centre of the dough. Leave 2.5″ for the fold.

Fold the dough around the filling and slightly brush the folds with flax + water (egg replacer) and cover with flax seeds

Cook for about 40 min or until brown. Serve with olive tapenade if you would like.

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